Directions
- 1Rinse 1 cup of jasmine rice until the water runs clear.
- 2In a non-stick pot, add the rinsed rice and 2 tsp of vegetable oil. Mix well.
- 3Add 1 cup of water, stir and bring to a boil. Then, simmer on low heat for 10 minutes with the lid on.
- 4Once cooked, fluff the rice with a spatula and set aside to cool.
- 5Cut bacon into bite-size pieces and set aside.
- 6In a wok, add a tiny bit of oil to lubricate the surface.
- 7Add bacon to the wok and cook until golden brown.
- 8Add beaten eggs to the wok and cook until lightly browned, breaking into smaller pieces with a spatula.
- 9Add mixed vegetables to the wok and cook until soft.
- 10Add the cooled rice to the wok, and turn the heat to high to achieve the 'wok hei' effect.
- 11Add soy sauce, oyster sauce, and dark soy sauce. Mix until no white rice remains.
- 12Add diced scallions, mix, and taste before serving.
Ingredients
- 1 cup jasmine rice
- 2 tsp vegetable oil
- 1 cup water
- 1 cup mixed vegetables
- 2 eggs
- 3 slices bacon
- 0.25 cup diced scallion
- 1.5 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 1.5 tsp dark soy sauce
Equipment
wokpot with glass lidspatula
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