Saturday, August 6, 2011

Paleo Bachelor: Bacon Fried Rice

If you're a foodie, if you like to cook recipes that have multiple steps and require actual skill, then this recipe probably isn't for you.  I only use recipes that are:

  • Easy to do (little to no skill required);
  • Utilize predominantly ingredients that keep a long time, so you don't have to be super prepared when you shop to buy fresh ingredients;
  • Soil an absolutely minimal number of pots/ utensils so cleanup is easy and quick;
  • Cook relatively quickly;
  • Taste at least decent;
  • Fit my modified paleo diet (I eat paleo sort of - I'll also eat some sugar, dairy, artificial sweeteners, and white rice, but I do try to minimize the seed oils and grains otherwise)
Today I cooked a recipe that fits this broad definition.  It's not paleo - there's no getting around the white rice - but if you're okay with that it's pretty paleo otherwise.

I owe my sister in law Amy a big debt for introducing me to the basics of this recipe.  Thanks, Amy!

Here are the ingredients and utensils (this serves 2, or maybe 1 if you're veeery hungry):

1 cup white rice (basmati works well, I'm sure aficionados would prefer specific strains);
3 eggs;
1 tbs. butter (you can substitute any other fat if you don't do dairy - coconut oil, lard, whatever);
2 small onions;
8 or so brussels sprouts (or any other veggie you like - thinly sliced carrots, spinach, cabbage, peas, broccoli, kale, collard greens, whatever);
1 lb. ground beef;
5 slices uncured bacon;
1/4 cup or so gluten free soy sauce (widely available at places like Whole Foods);
salt & seasonings;
1 nonstick pan or wok, large-ish;
1 medium pot/ saucepan with tightly fitting lid;
1 rubber spatula;
1 medium sized bowl;
1 chopping knife & cutting board;
1 spoon.

  1. Start the rice (put rice, butter or 1 tbs oil, and 1.25 cups water into the saucepan, bring to a boil; lower heat so it simmers and cover for 20 minutes, when it's done let it sit for 10 minutes - once it's at a simmer you can do other stuff).  [Note:  you can absolutely use leftover rice for this, and I have it on good authority that this dish is even better when the rice is cooked the day before!]
  2. Cook the 3 eggs in the nonstick pan scrambled style, until they're dry.  Dump them into the bowl.
  3. Render the bacon - put over medium or low heat until the bacon is crispy and all the white stuff has melted off.
  4. While the bacon cooks slice your onions and other veggies into small, thin slices or chunks.
  5. Take the bacon out and dump it into the bowl with the eggs.  If you can, slice it into little bits when you get the chance.
  6. Dump the veggies into the pan with the bacon fat, turn up the heat to high, and cook them until the onions are browned.
  7. Dump the veggies into the bowl with the eggs and stuff.
  8. Throw the beef into the pan; cook until the meat is browned.  I like to add some salt, garlic powder, and whatever else to it.
  9. Dump the meat into the bowl.
  10. Dump the (hopefully finished) rice into the pan with the last of the fat.  
  11. Pour the soy sauce around the rice.  Stir the rice, fat, and soy sauce until it's nice and evenly colored a light brown.
  12. Dump everything from the bowl into the pan and  mix it all together.
  13. Dish it back into the bowl and eat.  That's what the spoon is for!
If it comes out too greasy for you, cut back on the bacon or the fat you added to the rice (but don't eliminate it altogether).  You can add more garlic, paprika, or cinnamon as you wish.

If this is too carby for you, you can always cut back on the rice and add more veggies.  I found the ratio in this to be pretty much ideal, personally.



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