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

  1. 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.
  2. 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.
  3. Toss in soy sauce, sesame oil, scallions and cilantro. Serve immediately.

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