Bacon and Shiso Fried Rice

November 25, 2009
1 Ratings
  • Serves 2
Author Notes

I love the distinctive taste of shiso and got excited at the idea of pairing the flavor with bacon. The original recipe (which comes from an old Japanese cooking magazine) uses short-grain white rice. I prefer brown rice because it gives a nice hearty chew. Remember to use rice that’s been cooked and refrigerated for a day or more. Fresh rice will be too sticky and make it hard to incorporate the ingredients. For me, 2 days in the fridge is optimal because the rice has the right firmness. - HumbleBean —HumbleBean

Test Kitchen Notes

This dish is really bacon-and-eggs meets rice-and-shiso. Once they all mingle in a piping hot wok, you get crisp bits of bacon and rice, the egg pulls the ingredients together and the shiso tops it all off, singing with a licorice-mint fragrance. This may become our new home-alone meal. The dish serves just one, maybe two as a side. We preferred a plump, short-grain rice, like Arborio or sushi, to a long-grain rice. And HumbleBean's tip to use 2-day-old chilled rice is a good one. If your shiso leaves are large -- ours were the size of our palms -- use half the amount called for; and if you can't find shiso, substitute a combination of mint and basil. - A&M —The Editors

What You'll Need
  • 1 large egg
  • Pinch salt
  • Pinch ground pepper
  • 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
  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. 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.
  4. 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.
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13 Reviews

Ham June 23, 2013
I wasn't able to locate shiso leaves in time for my dinner, so I opted to replace it with crumbled dry seaweed. Of course, one can never go wrong with combining egg, bacon, and onion and the dish turned out great. Next time I'll have to locate the shiso leaves in advance and top the dish off with some chopped scallions.
Kohaku January 20, 2012
Many steak houses in Japan serve garlic fried rice with shiso/bacon at the end of the course. The same recipe; however, stir fry garlic first (be careful not to burn it) with bacon before putting rice! Try!
Kohaku January 20, 2012
Many steak houses in Japan serve garlic fried rice with shiso/bacon at the end of the course. The same recipe; however, stir fry garlic first (be careful not to burn it) with bacon before putting rice! Try!
AntoniaJames July 1, 2011
Made this last night. . . added a carrot, finely diced, for a bit of color. Served with baby bok choy quickly sauteed with ginger and garlic. Delightful, practically effortless dinner. Fantastic recipe!!! ;o)
mrslarkin January 12, 2010
This sounds delicious!!!! I love fried rice. Will look for shiso leaves next time I'm at the Asian market.
zengo December 8, 2009
Hot daymn! Sounds like my soul in food form. My SoulFood perhaps? Asian roots + Bacon bacon bacon bacon bacon bacon bacon, and all fried in a pan with.... BAAAAacon!! I love the inclusion of ginger and sesame oil. Two of my favorite flavors. Thanks :)
humblebean I. December 6, 2009
Love this recipe!!! Love all your recipes!!! Next I want to vote on your Miso Eggplant with Beef dish!!!! mmmmmmmm!!!!!!!
HumbleBean December 7, 2009
Glad you love it! Thank you, my ichiban fan! :)
HumbleBean December 5, 2009
I noticed there are differences in shiso leaves. I used the Japanese variety, which is smaller in size and delicate. The Korean variety is large and a little tougher. I've only had the Korean type marinated. Does anyone know if the flavor is similar when unseasoned?
luvcookbooks December 5, 2009
sounds delicious, easy and different, thanks!
WinnieAb December 3, 2009
I grew shiso in my garden this summer...I absolutely love it.
I preserved some of the leaves in salt so I can totally make this...sounds great!
HumbleBean December 5, 2009
I'm so jealous of your homegrown shiso! Now I'm curious about your preserved leaves and how you eat them. Simply with rice, perhaps? I also love shiso when it's tempura-fried. It takes on a different flavor, more muted, and very light.
lastnightsdinner November 28, 2009
I LOVE shiso, and I'm intrigued by the idea of pairing it with bacon - will definitely try this dish.