1 cup raw, rinsed Jasmine rice + 1.5 cups cold water, pinch salt, 1 tbl olive oil. Bring to a boil on med/high heat then remove to low heat, cover & leave unattended for 20 minutes. Remove, fluff & transfer to a covered bowl. Refrigeratae overnight if possible, but at least 3-4 hours.
Cut 5 slices of bacon into small pieces then cooked until crisp... remove & reserve bacon pieces but leave bacon grease in skillet.
Chop 1/2 med onion & 2 carrots to medium dice & toss in bacon grease.
while onions & carrots cook, fine chop 2-3 cloves garlic - add to partly cooked carrots/onions (adding too soon will burn garlic, making it bitter)
chop 3-4 green onions & 1/2 bunch cilantro
crack & scramble 1 egg...
move mostly cooked onions, carrots & garlic over to one side of skillet & pour in egg... allow egg to mostly cook them mix well with onions, carrots &garlic
Add rice, green onions, cilantro & bacon.
Drizzle with soy sauce and oyster sauce to taste (about 1/4 cup soy sauce and 1-2 tablespoons oyster sauce)... add sriracha sauce to taste (about 1-2 tbl for me).
Finally add 2-3 'pats' of butter.
this will make about 2 servings.... increase amounts above as needed to make larger batches.
(note: in the photo, this batch has a garnish of raw pomegranate seeds)
1/14/14 - Terry Austin - @iElectrons - www.IntelligentElectrons.com