The hardest part for me this month was deciding on what to make. I mean, really, the possibilities are endless. Did I want to make something sweet, try something new, or make one of the mouthwatering bacon recipes Heather (girlichef) has been sharing this month for #BaconMonth (hosted by Julie from White Lights on Wednesday)? (Hello, Flourless Peanut Butter Bacon Cookies!)
Then I got to thinking about what my grandparents used to make that had bacon in it, and I remembered this Bacon Fried Rice that Gramm only made on those rare occasions when she'd prepare a can of Chun King chicken chow mein for dinner. (Does anyone remember Chun King? Or am I just that old?!) Unlike traditional fried rice, Gramm didn't use cooked white rice. She'd actually make her Sopa de Arroz (Mexican Rice) and just add veggies, some scrambled eggs, and lots and lots of crisp, crumbly bacon. I made a few changes to Gramm's recipe, like omitting the chopped tomatoes and tomato sauce, but the flavor was just as I remembered it. And I'm pretty sure Hubby, the kiddies, and even my suegro (father-in-law) liked it, because they all asked for seconds.
Thank you, Heather, for suggesting bacon as our theme this month because it reminded me of this childhood favorite. I can't wait to see your Black Bean and Bacon Flautas.
Bacon Fried Rice
Ingredients:
- 8 slices bacon, roughly chopped
- 2 eggs, slightly beaten
- 1 cup long-grain rice
- 1/2 medium onion
- 1 garlic clove
- 2-1/4 cups chicken broth or water
- 1 cup frozen peas and carrots
- 2 tablespoons soy sauce
- 1 teaspoon Jugo Maggi (Maggi brand Seasoning Sauce)
- Bottled hot sauce (Valentina, Tapatio, or Sriracha)
- Fresh green onions, chopped (optional)
Directions:
Saute the chopped bacon in a large nonstick skillet until fully cooked over medium-high heat. Transfer to a small plate lined with paper towels to drain the excess bacon grease. Carefully pour the bacon grease from the skillet into a heat-proof bowl or cup, leaving only 1 tablespoon of bacon grease in the skillet. Season the slightly beaten eggs with salt and black pepper. Fry the eggs, stirring occasionally to break up the eggs, until completely cooked. Transfer to a heatproof bowl and set aside until ready to use.
Puree the onion, garlic, and chicken broth in a blender until smooth; set aside. Heat another tablespoon of the bacon grease in the same large nonstick skillet over medium-high heat. Add the 1 cup of long-grain rice and saute until deep golden brown. Carefully pour in the onion and garlic puree; season lightly with salt. Once the rice begins to boil, stir in the soy sauce, jugo Maggi, and the frozen peas and carrots. Reduce heat to low; cover and simmer until the rice is fully cooked and all of the broth has been absorbed. Remove from heat and let the rice sit for 5 to 10 minutes. Stir in the reserved bacon and eggs.
Puree the onion, garlic, and chicken broth in a blender until smooth; set aside. Heat another tablespoon of the bacon grease in the same large nonstick skillet over medium-high heat. Add the 1 cup of long-grain rice and saute until deep golden brown. Carefully pour in the onion and garlic puree; season lightly with salt. Once the rice begins to boil, stir in the soy sauce, jugo Maggi, and the frozen peas and carrots. Reduce heat to low; cover and simmer until the rice is fully cooked and all of the broth has been absorbed. Remove from heat and let the rice sit for 5 to 10 minutes. Stir in the reserved bacon and eggs.
To serve garnish with chopped green onion and season with a splash of soy sauce, jugo Maggi, and/or your favorite bottled hot sauce. Enjoy!
Bacon, eggs and rice is where I'll start. Thanks for the idea
ReplyDeleteYou're welcome, señor!
ReplyDeleteYou know...this rice does have bacon & eggs, so it could be considered a breakfast food. ;)
ReplyDeleteexactly. ;)
ReplyDelete