Serves 4
4 eggs
8 slices of bacon, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions sliced thinly, separate white and green
8 cups cooked jasmin rice, day old
1 tablespoon naturally brewed soy sauce
2 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
In a medium bowl, whisk eggs together until well-combined. In a large sauté
pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and
season. Eggs will puff up and cook through very quickly; transfer eggs and oil
to a paper towel-lined plate. In the same pan, cook the bacon. When bacon is
almost fully cooked, add the garlic, ginger and scallion whites and stir-fry
for 1 minute, until softened and fragrant. Add the rice, naturally brewed soy
sauce and eggs and stir to heat through and break up the eggs. Check for
flavor and season if necessary. Toss in the cilantro and scallions greens and
serve.
WINE NOTES
2004 Palacios As Sortes Valdeorras
100% Godello. An aromatic white grape, one of the oldest in the Iberian
peninsula. Flavors of lime and other citrus give an almost tropical fruit
flavor, honey and a touch of minerality round out with a bright acidity and
subtle smoothness from oak. A complex wine with texture and depth.
2004 Capcanes Mas Donis Barrica
80% Garnacha, 20% Syrah. Like a Spanish "Cotes du Rhone.” Aroma of spices and
pepper, with a touch of blackberry. A full-bodied wine with layers of ripe,
spicy black fruits, nicely concealed tannins, and a long, pure finish
List
price: $8.99
