Serves 1
Ingredients
Crispy Bacon Rice
2 teaspoons olive oil
3 slices streaky bacon, sliced
1 cup cooked white rice
1 tablespoon chilli and garlic sauce (we used Lee Kum Kee) or sambal
To Serve
1 tablespoons olive oil
1 size 7 egg
¼-½ GEM avocado
½ spring onion, finely sliced
1 teaspoon sesame seeds, toasted
Sriracha hot sauce, optional
Crispy Rice
Heat the oil in a small cast iron pan over a medium heat. Slice the bacon into 3cm pieces and fry until golden and crispy.
Stir in the rice, then add the chilli sauce and combine. Using the back of a spoon, press the rice flat into the pan and fry for 8-10 minutes or until the edges begin to dry out and crispen. Run a spatula around the edge of the pan then place a plate on top and carefully flip it out, you may need to give it a couple of goes. Don’t worry if it doesn’t come out in one piece, the texture will still be there.
To Serve
Using the same small pan, heat the remaining oil over a medium heat. Add the egg and fry until the edges are lacey and golden and the whites have set, be careful, the oil may spit.
Top the rice with the fried egg, sliced GEM avocado and spring onion, toasted sesame seeds and hot sauce.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
