The best rice to use here is short-grain Japanese-style rice, also known as sushi rice. At about $2 a pound, this rice is expensive compared to cheap rice, but not expensive compared to, say, any other food. This dish — adapted from the book Mouth Wide Open, by John Thorne, and from a dish served at the now-closed Seattle restaurant Takohachi — is wonderful topped with two fried eggs.
|1½||cups day-old cooked rice, brought to room temperature and crumbled to break up large clumps|
|2||scallions, sliced thinly on the bias|
|1||garlic clove, minced|
|1||Tbsp. minced fresh ginger|
|2||strips bacon, cut crosswise into ½-inch pieces|
|1½||tsp. shaoxing rice wine|
|1½||tsp. soy sauce|
|~||Pinch of red pepper flakes|
|½||tsp. sesame oil|
Related article: Rice is nice
This content is from the Matthew Amster-Burton collection.
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