Bacon and Shiso Fried Rice

Makes 2 servings
From Japanese Cookbook for Beginners

Tip: Refrigerating the rice for 2 days may seem weirdly specific, but the rice hardens during that time. This helps keep the integrity of the grain and won’t make the final dish mushy. If you can’t find shiso, an even mix of mint and basil is a good substitute. 

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2 large eggs
¼ tsp toasted sesame oil
salt
freshly ground black pepper
4 bacon slices, cut into ½-inch pieces
½ onion, chopped
¼ tsp grated ginger
cooked rice (for 2 servings), best if refrigerated for 2 days
2 tsp sake
1 ½ tsp shoyu
8 Japanese shiso leaves, thinly sliced

Crack the eggs in a small bowl, add the sesame oil and a pinch each of salt and pepper, and whisk well. Set aside.

Heat a wok or large skillet over medium heat. Add the bacon and fry until crispy, 3–5 mins. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.

Keeping the heat at medium, add the onion and ginger and cook until fragrant, about 3–5 mins. Increase the heat to high and add the rice, breaking up any clumps with the back of a wooden spoon, and continue stirring until everything is incorporated.

Add the cooked bacon and toss to mix. Make a well in the center of the ingredients in the pan. Pour the egg into it and scramble. Stir to combine everything together.

Add the sake and shoyu, then taste and season with salt and pepper, as needed. Stir until evenly combined. Turn off the heat, mix in the shiso leaves, and serve.