The simplicity of a bacon fried rice

My bacon fried rice. Hopefully Baba Ling would approve


I love my fried rices and noodles when it comes to quick and hassle cooking.

These are largely one pot meals, barring a separate vessel to boil the noodles or rice in. I try to pack in a lot of flavour so that we don't need a side with it and it becomes a one dish meal. To me this is the closest I can come to comfort food and comfort cooking.

Our friend G had come over on Thursday. The house was in a mess as Banu hadn't come to work for three days and I had to the dishes. This is something I hate as much as I love cooking. G had said she would come and do the dishes but one couldn't let her could one? I had a shoot in the morning and a meeting in the evening but managed to fit in in between a nap (what's the point of being on your own otherwise), do the dishes, open the door for G and left feeling very chuffed with myself.

I didn't want to order in for G and thought I'd make a simple fried rice with the bacon cubes that she had got from Nature's Basket. I picked up some mushrooms and capsicum on the way back home and we were all set. G has a wheat intolerance so doesn't have noodles but is fine with rice. 

One advantage of fried rice over noodles is that you can cook the fried rice and then let it be and heat it before eating. Doesn't work with noodles though which should be eaten straight off the wok.

The dish didn't take much time to cook with G helping me chop the veggies and the bacon she got was cubed in any case.

Here's the recipe:

Ingredients:

  • Steamed rice for 2
  • 1.5 teaspoons cooking oil
  • 2 eggs
  • 1 finely chopped garlic pod
  • 250 g bacon
  • 250 sliced button mushroom
  • 1/2 teaspoon salt
  • All the sauces at home. 1.5 tablespoon soy sauce for seasoning. 1 teaspoon Tibetan chilli paste,  that Ritu had got me from Dharamshal, for heat. 1 teaspoon plum and chilli sauce, that Kunal sent from Melbourne, for sweetness. You could use honey too. 1 tablespoon vinegar for tanginess.
  • 1 finely chopped green capsicum


Process

Prep:

  1. Boil rice. Set aside. Works even better if you have left over cold rice from the fridge
  2. Heat 1 teaspoon of oil on a hot pan. Crack two eggs on to the heated oil. Once the egg begins to harden, scramble it with a ladle. Set aside

Cook:


  1. Heat the pan and add 1/2 a teaspoon of oil
  2. Add the garlic and stir
  3. After 30 sec, add the bacon and stir. You don't need any more oil as the bacon fat will take care of things
  4. After a min, add the mushroom and stir. Will take about 2 to 3 minutes as water might come out and you want it to dry
  5. Add the rice
  6. Add the soy sauce, plum and chilli sauce, chilli paste, vinegar and salt and stir for 3,4 minutes
  7. Add the egg and capsicum and stir for a minute
Your dish is ready. 

Hopefully Baba Ling would approve of it. More importantly G did.

Open the Jameson and sit back. That's what we did and we had the lovely Foie Pradeep got us from France to start the night with


The lovely foie Pradeep Rao got for us

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