With thick chunks of bacon browned into deliciousness and large flecks of golden scrambled egg throughout, this devilish dish can be a side dish for four or a main dish for two. In fact, it’s so tantalizingly delicious that any main dish served with it may feel outstaged.

My advice? Fry up this mixture of wicked goodness and serve it as is, with a light salad on the side. Makes a perfect lunch for two.

 

Ingredients (Serves 2-4)

5 oz (150g) bacon (slab or sliced)

2 tbsp butter

1 green onion, sliced into small rounds

4 shiitake mushrooms, sliced

1 ½ cups cooked brown rice (or white)

Large dash pepper

2 eggs, beaten

 

1. If you can, get a piece of slab bacon. If none is available, look for the thickest cut sliced bacon. Cut into pieces about ¼ – ½ inch wide.

2. In a large frying pan, heat 1 ½ tbsp of the butter over medium to medium-low heat. Add the bacon and fry for 5-6 minutes, stirring frequently until the bacon pieces are lightly browned.

3. Add the green onion and stir fry for 1 minute.

4. Add the shiitake mushrooms and stir fry for 2 minutes, until slightly browned.

5. Add the rice and pepper, and combine well, getting the rice evenly coated with the butter/bacon fat in the frying pan. Heat the rice for 5 minutes, stirring occasionally.

6. While the rice is frying, heat the remaining ½ tbsp butter over medium-low heat in a small frying pan. Add the beaten eggs and cook, stirring frequently, until you have soft scrambled eggs. Turn the heat up to medium and fry (without further stirring or scrambling) for ½ minute until the outside is slightly golden.

7. Use a wooden spatula to break the egg into small pieces.

8. Mix the egg into the rice mixture.

This dish is delicious straight from the frying pan. In fact, In The Devil’s Kitchen, we often just eat it with spoons direct from the cast iron pan.