hello hi everyone! Wesley here. Today we're diving back into our series on fusion foods with a shot at a dish that many of the Bay Area locals have been asking for, which is the crispy bacon fried rice found at the Woo Can Cook fried rice pop up. For those not familiar, we have been doing a fun fried rice pop up at a few locations around the Bay Area this summer serving a number of the fried rices created in this series. Our Crispy Bacon Fried Rice is, as the name implies, a chicken and bacon fried rice tossed with a gochujang and hoisin sauce, and finished with a 2 minute sear for a nice crispy texture. 

Then finally (as promised), I thought I'd also use this as an opportunity to dive into one of our newest menu additions, which is our fried rice burrito, where we top our fried rice with some quick pickled shallots, cilantro crema, and wrap it up in a flour tortilla for the burrito that you didn't know you needed in your life basically until you just saw this thumbnail. Hope you try it.

Freshen up on the recipe here (out September 17th!), bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 4 cloves garlic

• 1 inch (about 1 tbsp) ginger

• 2 green onions

• 2 medium carrots

• 1/2 cup frozen peas

• 1 1/2 cups leftover rice

• 2-3 medium chicken thighs

• 4 strips thick cut bacon

• 2 eggs

• 1 flour burrito tortilla

• peanut oil

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp hoisin sauce

• 2 tbsp gochujang

• 2 tbsp sesame oil

• 2 tbsp sambal oelek

INGREDIENTS (marinade)

• 4 tbsp soy sauce

• 1/2 tsp corn starch

• 1/2 tsp white pepper

INGREDIENTS (pickled shallots)

• 8 oz shallots

• 1 tbsp coriander

• 1 tbsp sugar

• 1/4 cup rice vinegar

• 1/4 cup apple cider vinegar

INGREDIENTS (crema)

• 1 cup cilantro

• 1 cup sour cream

• 1 tbsp mayonnaise

• 1 clove garlic

• 1/2 lime juice

• kosher salt