Bacon and Shiso Fried Rice

From Food 52

• Ready In: 20 mins
• Serves: 1-2

Ingredients

• 1  large egg
• 1  pinch salt
• 1  pinch ground pepper
• 1  dash  sesame oil
• 2  slices bacon, sliced thinly
• 1  tablespoon  oil
• 1⁄2 teaspoon fresh ginger, minced
• 1⁄4 onion, chopped
• 8  ounces cooked rice, refrigerated for 2 days
• 1  teaspoon sake
• 3⁄4 teaspoon soy sauce
• 10  shiso leaves, cut in half lengthwise, then sliced thinly

Directions

1. Crack the egg in a small bowl and add the salt, pepper, and sesame oil. Mix well and set aside.
2. 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.
3. Clean the wok with a paper towel, heat the oil over medium heat, and coat the bottom and sides well.
4. 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.
5. Add the bacon and toss to mix. Make a well at the center and pour the egg and scramble. Toss to combine.
6. Add the sake and shoyu, then salt and pepper to taste.
7. Mix until combined. Turn off the heat, mix in the shiso leaves and serve.