shiso leaves, cut in half lengthwise, then sliced thinly
Serving Size: 1 (172) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 388 g52 %
Total Fat 43.2 g66 %
Saturated Fat 10.8 g53 %
Cholesterol 242.3 mg
Sodium 855 mg
Dietary Fiber 1.1 g4 %
Sugars 1.7 g6 %
Protein 17.7 g
Crack the egg in a small bowl and add the salt, pepper, and sesame oil. Mix well and set aside.
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.
Clean the wok with a paper towel, heat the oil over medium heat, and coat the bottom and sides well.
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.
Add the bacon and toss to mix. Make a well at the center and pour the egg and scramble. Toss to combine.
Add the sake and shoyu, then salt and pepper to taste.
Mix until combined. Turn off the heat, mix in the shiso leaves and serve.