Leftover rice is fairly common in our house and this is a good way to use it up. (The other way is just with a fried egg, butter and soy sauce.)
- rice (or use rice vermicelli noodles)
- garlic
- onion (or shallots)
- bacon, diced
- mushrooms, finely sliced (like shiitake)
- optional: eggs
- broccoli and/or snow peas, green beans or buk choi
- sesame oil
- light soy sauce (tamari)
- rice vinegar
- a sprinkle of sugar for the broccoli
- salt
Method:
- If using noodles, cook these as per instructions and set aside. Be sure to put them into a bowl of cold water between cooking and draining.
- Fry the egg as a wide, thin omelette. Empty onto chopping board to cut into squares.
- Fry the bacon, onion and garlic.
- Add the mushroom and broccoli. Deglaze with rice vinegar as necessary.
- Add the other veg if using.
- Remove everything to the pot and add another small drizzle of olive oil.
- Heat the rice and keep stirring so it doesn\’t stick to the bottom of the pan too much. It\’s nice if some of the rice gets a bit crispy. Some rice will inevitably stick to the bottom so be sure to soak the pan after cooking, before washing.
- Add the soy sauce, sesame oil and salt.
- Mix the rice (or noodles) back in.
- Garnish with the chopped egg.