Yesterday, I more or less had nothing in particular to do. I stayed at home all day, sipping on far too many homemade coffee ice cube lattes, and did my best to keep the cats amused. With this spare time I attempted to conjure-up a new dish with whatever I had at hand. From the get go, I knew it had to be a rice dish. I have a massive sack of rice in my lower kitchen cupboard which I’ve barely made a dent in after all these months. Which reminds me, I need to Google the shelf life of opened rice…
Then I reached into my fridge, which is looking disappointing bare right now, to look for some protein and at least two vegetables. I had bacon, mushrooms and white onions to work with. I could have settled for preparing a creamy Risotto, but my mind skipped to challenging the combination of bacon with curry powder. After putting it to the test, I can confidently confirm that the two flavours match well; thus raising the question: ‘why isn’t bacon curry a thing?’.
Ingredients (serves 2):
- 2 cups of your desired boiled rice,
- 1 cup of slices button/common mushrooms,
- 4-6 rashers of unsmoked bacon sliced into strips (amount depends on size),
- Half a large white onion,
- Soy sauce,
- Soybean oil,
- Seasame oil,
- Miso paste,
- Low salt,
- Grounded black pepper,
- Curry powder (of your preferred spice level),
- Red chilli powder (optional),
- Either dried tarragon, basil or oregano for garnish.
- Boil the rice by your preferred method.
- 10 minutes before the rice finishes boiling, grab a medium sized non-stick frying pan to saute the white onion halve, slices of mushroom, and small strips of bacon with a little soybean oil, one teaspoon of Miso paste and literally a drizzle of seasame oil. Ensure this is done over a medium heat. The onion can be cut however you like; I went for semi-circles.
- By now the ingredients should look fully fried. Turn off the heat supply to the frying pan.
- Add the rice to the frying pan containing the onion, bacon and mushrooms. Stir the ingredients together well.
- Combine three tablespoons of soy sauce, two tablespoons of curry powder, salt plus pepper to taste (and half a teaspoon of rice chilli powder if you want to) with the rice, bacon and vegetables. Mix together again, still with the heat supply off. Every grain of rice should change colour, of course if you use white rice it’s easy to see this difference as the grains will stain yellow.
- Turn back on the heat supply, this time to a low strength. For 30 seconds fry the rice whilst continuously stirring it: this will allow any extra moisture from the oils and soy sauce to be absorbed by the rice. This style of rice is not supposed to be soggy or clumped together.
- Serve with a tiny sprinkling of dried oregano, turmeric or as I did, with basil.
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