Bacon and Eggs with Garlic Rice

Inspired by Norbert & Zennie Munoz, and Nori Lynn Munoz.

Serves 2

vegetable oil, for frying
3 tsp minced garlic
2 cups cooked rice
8 slices rindless bacon
4 eggs
salt and pepper, to taste
Sweet soy sauce to serve
8 cherry tomatoes, halved, to garnish

Preheat oven to 100 deg C. This will be used to keep food warm. Place large bowl in microwave and heat on high for 1 minute. Leave warm bowl in microwave until needed.

Heat oil in wok over medium high heat, then fry garlic until fragrant, and golden brown. Stir in leftover rice, making sure to break up lumps of rice. Add salt and pepper to taste. Fry until heated through. Turn off oven, scoop rice into microwaved bowl, then place in oven to keep warm.

Meanwhile, heat a little oil in frying pan over medium high heat. Fry bacon, turning over regularly until brown all over. Transfer bacon to warmed plate, and place in oven to keep warm.

Add oil to frying pan if necessary, then heat oil over medium high heat until almost smoking. Break each egg into a small bowl, then slide egg onto frying pan. When underside is firm, turn over and cook other side for a short time before transferring to warmed plate. Repeat for any other eggs which did not fit in the frying pan.

Divide rice onto warmed plates, lay bacon over each bed of rice, then place eggs on top, careful not to break runny yolks. Garnish with cherry tomatoes, then drizzle with sweet soy sauce over bacon and eggs.

Serve immediately, or place in oven to keep warm while you make yourself a latte for breakfast.

Previously posted on Facebook.