Friday, December 13, 2013


1 1/2 cup medium grain jasmine rice
2/3 cup of shredded carrot

300 grams green grapes

2 tablespoons lemon juice

2 tablespoons cooking oil

150 grams of finely cubed bacon

2 cloves of garlic, finely diced

2 large eggs

Cook the jasmine rice in a rice cooker. Heat up a pan lightly greased with cooking oil. Saute the garlic until golden brown then stir-in the cubed bacon and cook until lightly browned followed by shredded carrot and cook for 3-5 minutes. Transfer to a plate to cool. Wash grapes, pat dry with tea towel and cut them in half lengthways. Lightly whisk the eggs in a large bowl and combined the rice. Mix well so that each rice grain is well coated. Pour the mixture into the pan (lightly grease if necessary) and stir-fry it until the rice becomes golden in color. Toss in the sauteed garlic, bacon and shredded carrot. Drizzle lemon juice and add a dash of salt and pepper to taste. Turn off the heat. Add the grapes mix well. Serve the rice in a plate/bowl and add garnish of your choice for presentation.

bacon recipe courtesy of: Pauline, for Weekend Notes, February 28, 2013

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