- 4 Cups of Leftover Rice
- 1 Tablespoon of Japanese Mayonnaise
- 1 Cup of Bacon, diced
- 1 Cup of Onion, diced
- 1-2 Fresh Garlic Cloves, minced
- 1 Tablespoon of Wok Sauce or Oil
- 2 Tablespoons of Butter
- 3 Eggs
- 1/2 Cup of Green Scallions, sliced
- 1/2 Cup of Bean Sprouts
- 1 Tablespoon of Oyster Sauce
- 2 Tablespoons of Low Sodium Soy Sauce
- Salt & Pepper to taste
- Sesame Oil (about 2-3 tsp or to taste)
- 2 Tablespoons of Japanese Mayonnaise
- 1 Tablespoon of Sriracha
- 1/2 Teaspoon of Sesame Oil
In a large mixing bowl combine rice and mayonnaise, coating the rice evenly and set aside.
Mix the soy sauce and oyster sauce and set aside.
Preheat Blackstone Griddle to medium-high heat and add the bacon. Quickly separate bacon, moving it around continuously to help it cook evenly. Do not let it cook completely, only about 1-2 minutes.
Add the onions to the bacon and bacon grease, keeping everything moving. Cook 1-2 minutes.
Add garlic, cook 30-60 seconds. Remove bacon, leaving grease on griddle and set aside. Scrape half of the grease off the griddle surface, keeping the rest to cook in.
Mix in seasoned wok oil and butter to the bacon grease. Quickly add the eggs, break the yolks, mix the eggs with the butter and oil while chopping the eggs into small pieces for about 30 seconds.
Add the rice. Combine rice and eggs, separating rice to cook evenly, keeping everything moving for 1-2 minutes. Season with salt and pepper. Add bean sprouts and let cook one minute.
Mix the bacon, onions, and garlic and add the green scallions, reserving some scallions for garnish.
Drizzle half of the soy sauce mixture and mix to coat evenly, adding more to taste if desired. Cook 1 minute. Keep everything moving through the cook time so that nothing burns. A light drizzle of sesame oil can be added and mixed through during the last 30 seconds of cook, or can be mixed in once rice is removed from heat.
Remove rice from griddle and garnish with more green scallions. Serve with spicy mayo.