Stir-fry "Bacon and Eggs"

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Transform a simple breakfast of bacon and eggs into a stunning Asian-inspired dish, infused with sweet and spicy flavors. The eggs are stir-fried with tomatoes and green onions, stirring frequently, served over rice, and topped with candied bacon—the cherry on top that makes this dish truly special. Following the recipe's instructions, you can easily caramelize crispy bacon slices, resulting in a stunning, glossy finish infused with the aroma of smoke and sweet star anise.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Stir-fry

8 large eggs
1 tbsp. l. Shaoxing rice wine or dry sherry
3 green onions, thinly sliced, plus extra for serving
3 large tomatoes, seeded and cut into 2.5cm pieces.
0.5 tsp sugar
1 teaspoon cornstarch
Cooked white rice, for serving

Candied bacon

6 thick slices bacon, cut into 1cm pieces.
2 tablespoons of sugar
1 tbsp sherry vinegar
1 star anise

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, bacon, rice wine, tomatoes, green onions, star anise

Cooking the dish according to the recipe:

Make candied baconIn a large nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer with a slotted spoon to paper towels to drain. Transfer the rendered fat from the skillet to a small bowl; wipe the skillet clean.
In a small saucepan over medium heat, heat the sugar with 1 teaspoon of water, shaking the pan occasionally, until the caramel turns deep amber, about 5 minutes. Add the vinegar and star anise; cook for another 1 minute. Stir in the bacon to coat completely, then spread it in a single layer on a baking sheet and let cool; discard the anise.

Make a stir-fryIn a large bowl, whisk the eggs with the wine and a pinch of salt and black pepper until foamy. In a skillet over medium-high heat, heat 2 tablespoons of the reserved bacon drippings, swirling the pan to coat the bottom. Add the green onions and cook, stirring, until softened, about 15 seconds.
Pour the egg mixture into the skillet and tilt to distribute evenly. Cook until the edges of the eggs begin to set, then quickly stir with a silicone spatula until almost all the eggs are set, about 1 more minute. Transfer to a plate and wipe the skillet clean.
Add another 1 tablespoon of rendered fat to the pan, swirling the pan to coat the bottom. Add the tomatoes and season with sugar, salt, and black pepper to taste. Cook, stirring occasionally, until the tomatoes begin to soften, about 2 minutes. Add the cornstarch and cook, stirring, until the liquid thickens, 1 minute.
Stir the omelet into the tomato mixture. Sprinkle with candied bacon and green onions; serve with rice.

Categories:

recipe / Pan / Breakfast / Main courses / Eggs and dairy products / / Food Network - recipes / Asian cuisine / Chinese cuisine

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