Outdoor Grilling
Wok Breakfast Scramble
Makes 4-6 servings
Wok Breakfast Scramble
Makes 4-6 servings
The umami boost from soy sauce and sesame makes the best scrambled eggs. Serve over toast or on top of congee.
Ingredients
- 4-5 large eggs
- Pinch kosher salt
- 3 strips smoked bacon, julienne
- 1 red bell pepper, diced
- 1 jalapeno, seeds removed and diced
- 1 medium red onion, diced
- ¼ teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 scallions, rough chop
- ¼ cup cilantro, chopped
Preparation
- In a small bowl, whisk eggs and salt. Heat wok over medium high heat. Add bacon, tossing constantly and cook until crispy, about 1-2 minutes. Add peppers and onions, stirring constantly. Move food up sides of wok creating a well.
- Slowly drizzle eggs into the well and immediately scramble with large chopsticks or a spatula. Eggs should be cooked, but still somewhat curdy, about 1-2 minutes.
- Toss in soy sauce, sesame oil, scallions and cilantro. Serve immediately.
