Savory Asian Scramble with Bacon and Cheese

• Eggs

  4 large
• Bacon

  4 strips
• Shredded Cheddar Cheese

  1 cup
• Cooked Short Grain Rice

  1.5 cups
• Green Onions

  2 stalks
• Soy Sauce

  1 tablespoon
• Sesame Oil

  1 teaspoon
• Vegetable Oil

  1 teaspoon
• Salt

  to taste
• Black Pepper

  to taste

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Tüm Adımlar

1. 1

   In a large skillet, cook bacon over medium heat until crispy. Remove bacon from skillet, drain on paper towels, then chop into small pieces. Discard most of the bacon fat, leaving about 1 teaspoon in the skillet.

2. 2

   While bacon cooks, thinly slice green onions, separating the white and green parts.

3. 3

   In a medium bowl, whisk eggs with soy sauce, sesame oil, salt, and black pepper until well combined.

4. 4

   Add vegetable oil to the skillet with the remaining bacon fat. Heat over medium-low heat. Add the white parts of the green onions and sauté for 30 seconds until fragrant.

5. 5

   Pour the egg mixture into the skillet. Let sit undisturbed for about 30 seconds until the edges begin to set.

6. 6

   Gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue cooking, stirring occasionally, until the eggs are mostly set but still slightly moist.

7. 7

   Stir in the chopped crispy bacon, shredded cheese, and the green parts of the green onions. Cook for another 1-2 minutes, or until the cheese is melted and eggs are cooked to your desired consistency.

8. 8

   Divide the warm cooked rice between two serving bowls. Top each bowl with half of the savory egg scramble. Serve immediately.