Bacon adds smoky dimension to this stir-fry, a quick late-night snack from chef Tadashi Ono. It's easily adapted to whatever leftovers you have in your fridge—roasted pork or chicken, egg, seafood, or just about any kind of vegetables. This recipe first appeared in the tablet edition of our May 2014 issue with the story Last Call: Late-Night Bites.
Ingredients
- 1 cup cooked Japanese sticky rice, cooled
- 1 egg
- 1 tbsp. toasted sesame oil
- 1 tsp. Chinese chile bean paste (tobanjan)
- 2 cloves garlic, minced
- 1 (1”) piece ginger, peeled and minced
- 1⁄4 cup bean sprouts
- 3 tbsp. frozen peas
- 4 medium shrimp, peeled and deveined, roughly chopped
- 1 tbsp. sake
- 1 tbsp. soy sauce
- 2 slices bacon, cooked until crisp and roughly chopped
- 1 scallion, minced
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Instructions
Step 1
Stir rice and egg in a bowl; set aside. Heat a 12” nonstick skillet over medium-high heat. Add sesame oil, bean paste, garlic, and ginger; cook until golden, 1–2 minutes. Add bean sprouts, peas, and shrimp; cook until shrimp are just pink, 1–2 minutes. Add rice mixture; cook, stirring constantly, until rice is warmed through, 1–2 minutes. Add sake and soy sauce; cook until rice is golden, 1–2 minutes. Remove from heat; stir in bacon and scallion.
- Stir rice and egg in a bowl; set aside. Heat a 12” nonstick skillet over medium-high heat. Add sesame oil, bean paste, garlic, and ginger; cook until golden, 1–2 minutes. Add bean sprouts, peas, and shrimp; cook until shrimp are just pink, 1–2 minutes. Add rice mixture; cook, stirring constantly, until rice is warmed through, 1–2 minutes. Add sake and soy sauce; cook until rice is golden, 1–2 minutes. Remove from heat; stir in bacon and scallion.
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