Serendipity is sometimes what brings us to try something new. This week it was a recipe on my Facebook feed from New York Times cooking that featured fried rice with bacon. I heavily modified this to something I could make without doing any additional shopping. We had leftover cooked rice and some uncooked bacon. The recipe also calls for cabbage and scallions, which I did not have so I did not use.
I began by cutting the bacon into small pieces and cooking in olive oil in our indispensable cast-iron skillet. When the bacon was cooked I removed it and then put in 4 minced garlic cloves which I sauteéd for about a minute and then added them to the bowl with the bacon bits.
Next I added some olive oil to the pan and then spread the rice in a layer on the bottom of the pan. I added Worcestershire Sauce, salt, and some ground ginger. I let it cook until it became crispy, then stirred it a bit and let it cook just a bit more after re-spreading it then folded in the bacon and garlic along with some sliced carrots and frozen peas.
As the rice was finishing I quickly cooked four over-easy eggs. The rice was divided onto two plates and two eggs were placed on top of each.
We were pleased with the meal. Easy, nutritious, delicious.
