baba’s bacon fried rice
Baba = My Great Grandma on my mother’s side
INGREDIENTS:
1 1/2 cups Rice, Any type,( I prefer Jasmine Brown Rice)
6 Slices of Thick Sliced Bacon (I like Thick Cut, Applewood or Peppered Bacon), cut into pieces while raw
1/2 White or Yellow Onion-chopped
6 Eggs
1/2 cup milk (half & half or whipping cream are great too)
1-2 Tbsp Butter
Salt and Pepper to taste
Optional:
1 Tbsp of butter and 1 tsp chicken boullion, to season rice while cooking.
Tony Chachere’s Creole Seasoning to sprinkle on dish at the end.
TOOLS NEEDED:
Cutting Board or Chopping Block
Knife
Rice Cooker (optional)
Pot and Lid (for cooking rice)
Large Skillet
Medium Size Skillet (optional)
Slotted Spoon
Plate
Paper Towel
Small Mixing Bowl
Whisk
DIRECTIONS:
1) Cook rice according to directions.
*I always use my rice cooker where I can use “Delay Timer” function to have the rice ready by the time I need it. I don’t remember life before the amazingness of my rice cooker. I add a little butter, kosher salt and chicken bouillon powder or a cube.
2) To keep it simple during the cooking process, I like to chop the onion first and then the bacon prior to the point where I am wanting to do the cooking and assembling of the dish, even the night before or morning of if I find I have a few minutes. Otherwise it is easy to feel overwhelmed by doing all prep at once.
3) When rice is almost finished, start frying bacon pieces on med-high in a large skillet.
4) If you have a second skillet, next start the eggs. Heat medium size skillet with a 1-2 Tbsp of butter on Medium heat. In a small mixing bowl, whisk milk and eggs and pour into heated skillet and scramble. (Stirring the bacon pieces periodically in the other skillet.) *If you only have one skillet to use, just do eggs last after the onions.
5) When bacon is finished, use slotted spoon to place bacon on plate with paper towel on it.
6) Pour out bacon grease (we like to save ours in a jar for future use) leaving enough (1-2Tbsp) in the large skillet to saute onions.
7) Saute onions in bacon grease and then add in rice. Cook and stir for a few minutes over medium heat.
8) Add scrambled eggs and bacon pieces. Stir often to avoid it sticking to the skillet. Salt and Pepper to taste.
TIPS:
More eggs, less rice if you are Keto-ish like us.
Easy to double or adjust for family size.
If you get the better bacon, it makes a big difference and there is no need to use a ton when you are cooking with it. I like to slice it length-wise on a cutting board and cut width-wise then into ½ inch size pieces. This makes cooking it quick and easy.
This is another dish that is super good with Tony Chachere’s Creole Seasoning.
