Chef Jess Sagun’s vision for her restaurant, Winna’s Kitchen, was born at the intersection of community, comfort, Southern hospitality and delicious dining. Downtown Myrtle Beach has a little more hum these days thanks to the positive energy flowing from this dynamic cafe, bakery and gathering spot.
The restaurant, named after Jess’s late mother, proved to be fertile ground for the development of a menu featuring familiar Southern dishes prepared to delight and surprise. As a self-taught chef, Jess’s aim was to offer something different to locals and beachgoers for brunch, lunch and weekend dinners.
But beyond the usual function of a restaurant, Jess saw an opportunity to help people feel cared for. Having once experienced homelessness, she sees Winna’s Kitchen as a symbol of perseverance as well as an avenue by which she can inspire and serve those facing similar struggles.
“The restaurant's guiding philosophy, ‘Have fun. Eat well. Do good.’ extends beyond the menu through community partnerships,” said Chef Jess.
But people of all backgrounds feel a certain blessedness when dining at Winna’s. One look at dishes like the Silly Millie—fluffy lemon ricotta pancakes topped with house-made lemon curd & blueberry compote—is eye-candy of the highest order.
Taste, approach and presentation landed Chef Jess on Cooking Channel's "Chef Swap at the Beach" and NBC's “Today Show with Al Roker,” and in features by Bon Appétit and other publications. She and her daughter were invited to the Southern Living Test Kitchen where they showcased coastal SC to the national food media.
And now, Chef Jess is sharing one of her favorite recipes, Winna’s Bacon & Egg Fried Rice, for you to replicate. So, from Winna’s Kitchen to yours, “Have fun. Eat well. Do good.”
Winna's Bacon & Egg Fried Rice
Yield: 4 servings
Ingredients
8 cups Della Brown Basmati Rice, cooked and chilled
8 slices thick-cut bacon, diced
4 eggs, lightly beaten
2 tbsp reserved bacon fat
1 small shallot, finely diced
2 scallions, sliced
1 cup peas (optional)
1-2 tsps toasted sesame oil
Sweet ginger soy sauce (recipe below)
Spicy mayo (recipe below)
Fresh cracked black pepper
Toasted sesame seeds (for garnish)
For the sweet ginger soy sauce
½ cup soy sauce
¼ cup mirin
2 tbsp rice wine vinegar
2 tbsp palm sugar
1 tbsp fresh grated ginger
2 cloves garlic, grated
2 tbsp water
Simmer for 5 minutes until the sugar dissolves. Cool before using.
For the spicy mayo
½ cup mayonnaise
2 tbsp sriracha
1 tsp soy sauce
1 tsp rice wine vinegar
½ tsp sesame oil
1 tsp honey (optional, if you want a touch more sweetness)
Whisk all ingredients until smooth.
Method
Cook the bacon until crispy. Remove and reserve. Leave about 2 tablespoons of bacon fat in the pan. Saute the shallots until translucent. Add the eggs and softly scramble. Add the cold rice and cook over high heat for 4 – 5 minutes, allowing some of the rice to toast. Stir in the bacon and about ¼ cup of the Sweet Ginger Soy Sauce. Toss until the rice is evenly coated. Fold in the scallions. Remove from the heat and drizzle toasted sesame oil, tossing just enough to coat. Don't cook the sesame oil; it should be added at the end for its aroma.
To plate
Spoon the fried rice into a shallow bowl. Drizzle with the spicy mayo. Top with extra crispy bacon. Garnish with sliced scallions. Sprinkle with toasted sesame seeds. Optional: Top with chili crisp or crispy fried onions for added texture and punch.
