We have all been here – you get back from vacation, everyone is tired and cranky and there is nothing to eat. For dinner or lunch the next day, till you make it to the grocery store. Just back from holiday, I made this bacon and egg rice for Ria for her school lunch. Fried rice is our go-to meal when we are in a bind. More than mac-and-cheese, we turn to rice fried with whatever is in the fridge or freezer. My mother-in-law has even taught me an Indian version of fried rice with cumin and turmeric.
Speaking of my mother-in-law, she is the master of making a spectacular meal out of nothing. She constantly amazes me with her ability to turn various “dead vegetables” and a few pantry staples into a full-on meal. She once made tomato soup with two almost rotten tomatoes and spices and a rice pilaf with nuts and and a couple of “flopped over” carrots and frozen peas. Ria loves her grandmother’s cooking and eats like champ whenever she is in town. I aspire to be as versatile and ingenious as my mother-in-law and hopefully, one day, I will be. For now, I need bacon to save the day for us. 🙂
Bacon & Egg Rice (with anything else you have)
A few slices of bacon (I had 4)
1/2 cup frozen corn/mixed vegetables
2 cups cooked rice (leftover or made quickly in rice-cooker)
1 tsp sesame oil (optional)
- Cut bacon into strips and fry. After 3-4 minutes add the corn or mixed vegetables and continue to fry for about 2 minutes
- Add rice, soy sauce, white pepper and sesame oil
- Create a little space to in the skillet to break the egg into and stir to cook and incorporate the egg. Fry for a minute or so and the meal is ready!
Would have been nice if I had some scallions to garnish the rice with…