Cook’s notes
I don’t know what it is about combining tomato and fresh basil in a dish. Do it with pizza and it’s good. Do it with pasta and the deceptively simple dish actually hides a trove of flavors. I’ve done it with scrambled eggs and the result was lovely too. So, it really was just a matter of time before I did the same with rice. This time, however, the tomato-basil duo became a garlic-tomato-basil trio. The flavors are bold and the aroma is enticing.
Belly bacon
Because, seriously, you can’t render fat from fatless bacon. And if your belly bacon is not fatty enough to render a sufficient amount of fat, there’s always olive oil. That was what I did. When the bacon started to brown, I realized I was not going to get enough fat to cook the rice in. So, I added a tablespoon of olive oil.Fresh basil leaves
Sweet basil, to be more precise. Unlike Thai basil which can withstand cooking without losing all its flavor, sweet basil does not benefit from long cooking. So, after a quick stir, I added the rice immediately. A bit of salt was sprinkled in not only to flavor the rice but to create a contrast with the acidity of the tomatoes.There is no right or wrong proportion of ingredients
You may reduce the amount of rice, or double the amount of bacon. Just note that every modification will require adjustment in seasonings. Bacon is salty so, if you use more, you will likely need to add salt sparingly.Fried rice with bacon, tomato, garlic and basil
Ingredients
- 300 grams belly bacon (10.5 oz) cut into thin strips
- 1 to 2 tablespoons olive oil not extra virgin (optional)
- 4 cloves garlic peeled and chopped
- 6 to 8 cherry tomatoes quartered
- salt to taste
- 1 handful sweet basil plus more to garnish
- 1½ cups day-old rice
Instructions
- Heat a frying pan and spread the bacon in it.
- Cook the bacon over medium heat, stirring occasionally, until lightly browned and fat as been rendered.
- Scoop out the bacon and set aside.
- Check the bacon fat and make sure you have at least two tablespoonfuls. If not, add just enough olive oil to cover the deficiency.
- Over medium-low heat, cook the garlic in the bacon fat until the edges are just starting to brown.
- Add the cherry tomatoes and sprinkle in two pinches of salt.
- Cook, tossing, until the tomatoes are heated through.
- Add the basil and give everything a quick stir.
- Throw in the rice and sprinkle in two to three pinches of salt.
- Turn up the heat and cook, tossing, until the rice is heated through.
- Taste and add more salt, if needed.
- Ladle the rice into two bowls and top with the bacon and more basil leaves. Or, alternatively, toss the bacon with the rice before serving.
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