The shelf has only bacon today, so this is pantry dinner built around hickory smoke and salt. Crisp it, dice it, then build a quick fried rice with rice from the cupboard and whatever eggs you have. The bacon fat does all the heavy lifting.

Serves 2. 25 minutes, 20 at the stove.

About 1190 calories a serving, 35 g protein, 199 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 6 slices of hickory bacon into half-inch pieces and lay them in a large skillet over medium heat. Cook, stirring often, until the edges brown and the fat renders, about 8 minutes; set the bacon on a paper towel to drain, leaving 2 tablespoons of fat in the pan.8 min
2. While the bacon cooks, mince 2 garlic cloves and dice a small onion and 1 tablespoon of onion into small pieces. Crack 3 eggs into a bowl and beat them with a pinch of salt.
3. Add 1 tablespoon of oil to the bacon fat if the pan looks dry. Raise heat to medium-high, add the onion and garlic, and cook, stirring, until fragrant, about 90 seconds.
4. Pour in the beaten eggs and scramble them in the hot pan until just set, about 2 minutes; push to the side of the pan.2 min
5. Add 2 cups of cooked rice, breaking up any clumps with a wooden spoon. Stir and toss over heat until the rice is warmed through and the grains separate, about 3 minutes; taste and add salt and pepper as needed.3 min
6. Fold in the crisp bacon and stir through. Serve at once in bowls.

Note Use leftover or cold rice for this; warm rice clumps. Leftovers keep in a covered bowl for two days and reheat in a skillet with a splash of water. Serve with hot sauce or soy sauce on the side if you have it, or a simple green salad to cut the richness of the bacon fat.