Thick bacon crisps into a rich base for quick fried rice, the smoke balanced with bright garlic and egg. This shelf holds enough for dinner and a weekday breakfast.

Serves 2. 25 minutes, 20 at the stove.

About 1470 calories a serving, 54 g protein, 195 g carbohydrate, 49 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 6 slices [170 g] thick sliced bacon, hickory smokes, 1 tablespoon oil, 2 cloves garlic, 2 cups cooked rice, 2 eggs, to taste salt, to taste pepper, 1 bunch scallions.

1. Cut 6 slices of bacon into half-inch pieces and scatter them in a large skillet over medium-high heat; cook until the bacon is brown and the fat has rendered, about eight minutes, stirring once. Transfer the bacon to a plate with a slotted spoon, leaving the fat in the pan.8 min
2. Slice 2 cloves of garlic thin and add them to the bacon fat; let them toast until fragrant, about thirty seconds. Add 2 cups of cooked rice (cold or room temperature works best) and stir constantly to coat the grains and warm them through, about two minutes, breaking up any clumps as you go.2 min
3. Push the rice to the sides of the skillet and crack 2 eggs into the center, then scramble them lightly and fold them through the rice once they start to set, about one minute. Return the bacon to the skillet, season with salt and pepper to taste, and stir until everything is hot.1 min
4. Chop 2 or 3 scallions and scatter them over the rice just before serving.

Cook mode

Note Swap the rice for any cooked grain or add diced peppers and onions if the rice is too plain. Leftovers keep three days refrigerated and reheat well in a skillet with a splash of oil. Serve with hot sauce or soy sauce on the side.