After Hurricane Irene knocked out our power for days, I had to restock almost everything in our fridge and freezers. It was somewhere between a colossal pain and a tremendous relief to start fresh like that. I hated losing everything, but being able to start from the basics again was nice. Anyway, when it came to restocking, one of the first things on the restock list (after nonfat milk, an assortment of cheeses and butter, of course) was bacon.
Now, while I think the bacon trend has seen its day, bacon is still a great thing to keep around. It adds tremendous flavor to braised cabbage and elevates an otherwise ordinary grilled cheese sandwich. And bacon with Brussels sprouts? OMG good. So, I always keep bacon in the freezer, slicing off a little whenever I need it. It’s so easy and then it’s always on hand.
I’m telling ya. It’s worth it.
In this fried rice? It’s amazing. The bits of bacon, egg and kale are fabulous together in the rice. And since the kale is actually cooked in the bacon fat, the flavor of bacon really permeates throughout the dish.
If you haven’t made fried rice before, I assure you that it’s easy. If you have all your ingredients prepped, it takes a whopping 15 minutes or so to cook this homemade recipe. And, yes, your ingredients should be prepped and ready to go before cooking.
This is a perfect side dish for Baked Sticky Orange Chicken Drumsticks.
Oh, and one more thing … This is also really amazing with a good swirl of Sriracha stirred in.