5 apr

Bacon and Scrambled Rice

Mrs S J Thomas, Mosman Branch

SERVES 4–6

8 bacon rashers

1 tablespoon butter

370 g (2 cups) cold cooked rice

2 tablespoons milk

2 eggs, well beaten

Preheat oven grill to medium heat. Place the bacon, in a single layer, in a large frying pan with a heatproof handle. Grill bacon, turning it once, for 5 minutes, or until golden.

Heat the oven to 160°C. Transfer the bacon to another dish, reserving fat in the pan, and keep the bacon warm in the oven.

Melt the butter in the reserved pan. Add the rice and cook, stirring, over medium heat for 5 minutes, or until the rice is hot. Add the milk and eggs and cook, stirring, for 2 minutes, or until eggs are broken up and just cooked through. Season to taste.

Serve the rice hot, with bacon on the side.