My father’s been taken to the hospital more than three weeks ago, but he’s home now–yay! I won’t lie though, those three weeks were tense, to say the least.
And that meant that I was on my own a lot. And me being left alone a lot gives me reason to prepare a meal that can be eaten at any time of the day: bacon, egg, and mushroom fried rice. This dish screams HELLO, HIGH CHOLESTEROL, but while I don’t whip it up often, it’s worth it whenever I do.
Preparing the ingredients took the most time, admittedly. As we don’t consume as much rice as we used to, there was none on hand, which meant that I had to cook rice. And frying bacon isn’t something to be sneezed at, either! I enjoyed the preparation process though, and I’m sharing the recipe in hopes that you’ll enjoy preparing the dish and eating the end product.
1 1/2 cup finely chopped bacon, cooked until brown
1 can mushrooms (pieces or whole; drained)
4 tablespoons oyster sauce
1 cup mixed veg (totally optional)
2 tablespoons garlic powder
- In a frying pan, pour oil, wait a few minutes for oil to heat; saute bacon, and garlic powder together. Cover until bacon is dark pink in colour; add in mushrooms–saute until brown.
- Add two tablespoons oyster sauce; wait until bacon is now golden brown in colour.
- Slowly fold in cooked rice into the sauteed bacon and mushroom. Make sure that rice, mushroom, and bacon are properly mixed together.
- Beat in two eggs to the rice-bacon-mixture; slowly fold into the bacon, mushroom, and rice. Add two tablespoons of oyster sauce. Fold it into the rice, egg, mushroom, and bacon mixture.
- Cover and cook in low heat for ten minutes.
- Serve and enjoy! 🙂
Hope you all enjoyed preparing the meal. Bon appetit! x