What’s not to love bacon, butter and carbs all in one dish. My Grandmother’s best friend Fran made a version of this dish for every special occasion. It was my favorite growing up and still my first request whenever I visit. For years, I’ve begged for the recipe but to no avail. I tried to recreate it dozen of times, getting close but never mastering it. Finally, after several glasses of vodka I was able to get my hands on the recipe.
Fran adds Chinese sausage and those little mini shrimp to her version. I am too lazy to go to several grocery stores so I just use bacon. Now I’m terrible at exact quantities and usually just makes things by eye. So use these portions as a guideline. This dish can easily be made small enough to be a side dish for two or eight so keep that in mind when deciding how much of everything to add. This list is enough for four-ish.
- 1.5 cups of cooked white rice
- 3 pieces of thick bacon cut into cubes
- 1 to 2 eggs
- 1 tsp of butter or whatever one section of lines is on the stick
- 3 cubes of garlic (Lazy girl hack, why bother chopping garlic when these exist?!, garlic cubes)
- 1 small onion or half of a regular onion
- Veggies of your choice, I usually just use what I have in the fridge. Zucchini, broccoli, red bell peppers and kale are my favorite to add.
- Soy sauce
- Olive oil
- Salt and Pepper
- Garlic Powder…I personally can’t stop using dude dust, it’s the best.
- and wait for it….fish sauce, the secret ingredient that took me ten years to discover!
Heat up a large skillet or wok and drizzle a little olive oil in it. Add chopped bacon give it a minute to sizzle and then add garlic, onion and butter to the pan.
Once these start to brown up add you chopped up veggies of your choice, everything but the kale. Sizzle, stir, sip if you have a cocktail in your hand and give it like 7 minutes.
Once the bacon looks cooked and the veggies are bright in color add your pre-cooked rice.
Add like three swirls of soy sauce, and two swirls of fish sauce. Sprinkle seasonings in and give it all a good stir so everything is well mixed.
Move the rice over to the side of the pan, crack the eggs and scramble them. Once they are halfway or more cooked you can mix them into the rice.
Finally, add the kale and let it all cook together or another minute or so until the kale turns bright and gets soft.
Now I’d recommend doing a taste test before serving since I didn’t give you any exact quantities. This way you can see any modification need to be made.