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Stir Fried Rice: What's for Dinner FRIDAY || Kin Eats

Hungry for more? Savor tasty KIN EATS videos & recipes here: See the full recipe by clicking on "Show more" below! Watch the full "Weekly Menu" Playlist here: Kitchen Sink Stir Fry Serves 4 The idea behind this recipe is that you will use all the leftovers from your week of cooking to make one killer stir fry. If all that cooking has pooped you out, I recommend stopping by one of your local Chinese take-outs and grabbing the rice a few days before you plan on making this dish. You will be thankful you did! Ingredients: 2 tbsp soy sauce 2 tbsp hoisin 1 tbsp rice vinegar 1 tsp sesame oil ? cup vegetable oil 4 eggs, beaten ? lb. bacon, cut into ? in. pieces ? red onion, chopped 2 inch piece of ginger, peeled and grated ? jalapeno, minced ? red bell pepper, diced ? green bell pepper, diced 2 oz. mushrooms, sliced 3-4 cups day-old rice ? lb. tofu, crumbled ? pineapple, diced 3 scallions, sliced Herbs for garnish, such as thai basil, cilantro or mint, chopped Directions: In a small bowl, whisk together the soy sauce, hoisin, rice vinegar and sesame oil and set aside. In a wok over high heat, add half of the vegetable oil. When it is shimmering and super hot, add the eggs and fold them onto each other, lightly scrambling them. Once the eggs are cooked remove from the pan and set aside. Add the rest of the oil and the bacon to the wok and fry until the bacon becomes crisp, about 3 minutes. Remove from the pan and set aside. Add the onion and ginger and cook for 2 minutes. Then add the jalapeno, red and green bell peppers, and mushrooms. Cook 2 minutes longer. Add the rice, soy sauce mixture, tofu, cooked egg and bacon. Cook 2 minutes more. Add the pineapple and scallions and stir just to combine. Garnish with the fresh herbs and serve immediately. -------------------------------------- SUBSCRIBE on YouTube (Never miss a video!)
Length: 01:51


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