For me, one of the tastiest ways to use up leftovers. In this case rice, homemade chinese bacon, spring onion and lots of garlic. BTW: I stole this recipe from a chinese cooking show with no subtitles on YT, so I hope it’s half-way original 🙂
Anyway, this is tasty stuff, filling enough, and here’s how:
1 bowl of leftover rice
Cut the green onions into fine rings and finely mince the garlic. Cut the bacon into small cubes.
With a dash of sesame oil, fry the bacon over medium-high heat, squeezing the fat out, until nicely browned. When done, take out and set aside, reserving the rendered fat.
Then fry the garlic and white part of the green onions in the rendered pork fat until nicely aromatic. If you want an egg, add it in now and make it a scrambled egg.
Add the rice to the pan, stir gently, loosening the grains and letting them fry a little. While doing so, add a splash of shiaoxing cooking wine and season to taste with black pepper. Let the cooking wine’s alcohol evaporate and add the bacon back in. Mix thoroughly, continuing to stir-fry.
Push the rice to one side of the pan and add the soy sauce to the other side. Let come to a boil and mix with the rest. Serve, garnishing with the green part of the green onions (which I obviously forgot).