-
1
Make the candied bacon: Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels.
-
2
Pour the drippings into a small bowl and set aside; wipe out the skillet.
-
3
Cook the sugar with 1 teaspoon water in a small saucepan over medium heat, swirling the pan occasionally, until dark amber, about 5 minutes.
-
4
Stir in the vinegar and star anise; simmer 1 more minute.
-
5
Stir in the bacon until coated, then spread out in a single layer on a baking sheet to cool; discard the star anise.
-
6
Make the stir-fry: Whisk the eggs with the wine and a pinch each of salt and pepper in a large bowl until frothy.
-
7
Heat 2 tablespoons of the reserved bacon drippings in the skillet over medium-high heat, swirling to coat.
-
8
Add the scallions and cook, stirring, until just tender, about 15 seconds.
-
9
Pour the egg mixture into the skillet and tilt to spread evenly.
-
10
Cook until the edges just start setting, then stir rapidly with a rubber spatula until the eggs are almost set, about 1 more minute.
-
11
Transfer to a plate and wipe out the skillet.
-
12
Add 1 more tablespoon of the reserved bacon drippings to the skillet, swirling to coat.
-
13
Add the tomatoes, sprinkle with the sugar and season with salt and pepper.
-
14
Cook, stirring occasionally, until the tomatoes start breaking down, about 2 minutes.
-
15
Add the cornstarch and cook, stirring, until the liquid thickens, 1 minute.
-
16
Fold the scrambled eggs into the tomato mixture.
-
17
Sprinkle with the candied bacon and more scallions; serve over rice.
-
18
Photograph by Levi Brown
