lardons fried rice, a cross-cultural dish that's hardly likely to find its way into any foodie magazine. But good, fast and cheap? Exceptionellement.
First you need lardons, those invaluable little bacon-bit-like things that I pick up as regularly as I buy eggs, milk and bread....I was going to write this out in a classic recipe format but there's so much wiggle room in the recipe that I'll just tell you the ingredients and technique, and let you take it from there.
Begin by browning your lardons (or chopped rashers of bacon) in a frying pan, about 50 grams per person should be enough although more doesn't hurt. Then add cold leftover rice, about a cupful for two maybe, although, to reiterate, more is fine too.
Break up the rice with a fork as you heat it up in the bacon fat so that the grains are approaching separateness. Then beat two eggs and add those, stirring and stirring so that the eggs get cooked but don't coagulate into large eggy lumps. Almost there.
Chop a couple of green onions, add those and heat them through. Add one or two sloshes of soy sauce.
Stir everything together, and season with ground black pepper. Now, the French component...dish up your fried rice into a couple of bowls and strew with finely chopped chives from your potager.
8 hours ago