Fried rice with bacon, tomato, garlic and basil
The cooking technique is Asian; the flavors are Mediterranean. Garlic sauteed in rendered bacon fat forms the flavor base of this easy breakfast dish. The bacon topping is optional but who says no to bacon, right?
Servings 2 people
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.
