by HumbleBean
View
my 3 other recipes »
A&M's Testing Notes:
Expand CollapseHumbleBean's Notes:
Expand
1 large
egg
Ask the
hotline about
this ingredient!
pinches
salt
Ask the
hotline about
this ingredient!
pinches
ground pepper
Ask the
hotline about
this ingredient!
dashes
sesame oil
Ask the
hotline about
this ingredient!
2 slices
bacon, sliced thinly
Ask the
hotline about
this ingredient!
1 tablespoon
oil
Ask the
hotline about
this ingredient!
1/2 teaspoon
fresh ginger, minced
Ask the
hotline about
this ingredient!
1/4
onion, chopped
Ask the
hotline about
this ingredient!
8 ounces
cooked rice, refrigerated for 2 days
Ask the
hotline about
this ingredient!
1 teaspoon
sake
Ask the
hotline about
this ingredient!
3/4 teaspoons
soy sauce
Ask the
hotline about
this ingredient!
10
shiso leaves, cut in half lengthwise, then sliced thinly
Ask the
hotline about
this ingredient!
Crack the egg in a small bowl and add the salt, pepper, and sesame oil. Mix well and set aside.
Ask the hotline about this step!Heat a wok or large pan over medium heat and add bacon. Fry until almost crispy and let cool on a paper towel-lined plate.
Ask the hotline about this step!Clean the wok with a paper towel, heat the oil over medium heat, and coat the bottom and sides well. Turn down the heat to low and add the ginger and onion and cook until fragrant. Increase the heat to high and add the rice, breaking up clumps with the back of a wooden spoon and continue stirring until everything is incorporated. Add the bacon and toss to mix. Make a well at the center and pour the egg and scramble. Toss to combine.
Ask the hotline about this step!Add the sake and shoyu, then salt and pepper to taste. Mix until combined. Turn off the heat, mix in the shiso leaves and serve.
Ask the hotline about this step!Many steak houses in Japan serve garlic fried rice with shiso/bacon at the end of the course. The same recipe; however, stir fry garlic first (be careful not to burn it) with bacon before putting rice! Try!
Made this last night. . . added a carrot, finely diced, for a bit of color. Served with baby bok choy quickly sauteed with ginger and garlic. Delightful, practically effortless dinner. Fantastic recipe!!! ;o)
This sounds delicious!!!! I love fried rice. Will look for shiso leaves next time I'm at the Asian market.
Hot daymn! Sounds like my soul in food form. My SoulFood perhaps? Asian roots + Bacon bacon bacon bacon bacon bacon bacon, and all fried in a pan with.... BAAAAacon!! I love the inclusion of ginger and sesame oil. Two of my favorite flavors. Thanks :)
Love this recipe!!! Love all your recipes!!! Next I want to vote on your Miso Eggplant with Beef dish!!!! http://www.humblebeanblog.com/2009/07/ mmmmmmmm!!!!!!!
Glad you love it! Thank you, my ichiban fan! :)
I noticed there are differences in shiso leaves. I used the Japanese variety, which is smaller in size and delicate. The Korean variety is large and a little tougher. I've only had the Korean type marinated. Does anyone know if the flavor is similar when unseasoned?
sounds delicious, easy and different, thanks!
I grew shiso in my garden this summer...I absolutely love it.
I preserved some of the leaves in salt so I can totally make this...sounds great!
I'm so jealous of your homegrown shiso! Now I'm curious about your preserved leaves and how you eat them. Simply with rice, perhaps? I also love shiso when it's tempura-fried. It takes on a different flavor, more muted, and very light.
I LOVE shiso, and I'm intrigued by the idea of pairing it with bacon - will definitely try this dish.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
photo 1 of 14
photo 2 of 14
The egg is seasoned with pepper, a little salt and sesame oil.
photo 3 of 14
photo 4 of 14
Very large shiso leaves.
photo 5 of 14
photo 6 of 14
We washed and dried the shiso here, but we also had great success cleaning it with a dry paper towel.
photo 7 of 14
photo 8 of 14
Tiny lardons -- mmm!
photo 9 of 14
We tried this recipe with long grain and short grain rice, and preferred it with short grain. Try arborio or sushi rice for a nice twist.
photo 10 of 14
photo 11 of 14
Once the rice is added, things move quickly.
photo 12 of 14
The bacon is added, then the egg.
photo 13 of 14
photo 14 of 14
Many steak houses in Japan serve garlic fried rice with shiso/bacon at the end of the course. The same recipe; however, stir fry garlic first (be careful not to burn it) with bacon before putting rice! Try!