Bacon, egg and garlic fried rice (bacsilog)
One of the various silog breakfast dishes, this one is arguably one of the simplest to make.
Ingredients
- 500 grams belly bacon (see notes after the recipe)
- 3 eggs
- salt
- 1 teaspoon minced garlic
- ¾ teaspoon Herbes de Provence store bought
- ¼ teaspoon ground black pepper
- 3 cups day-old rice
Instructions
Cook the bacon
- Preheat the oven to 375F.
- Place a rack over a sheet pan and arrange the bacon slices on the rack in a single layer (see notes after the recipe).
- Cook the bacon in the oven until crisp.
- Take the bacon out of the oven and leave on the rack to rest.
Cook the egg and fried rice
- Pour the bacon fat that collected in the tray into a frying pan and heat.
- Fry the eggs with pinches of salt in the bacon fat.
- Pour off the fat leaving only a tablespoonful.
- Over low heat, cook the garlic in the bacon fat until browned.
- Stir in the herbs, rice, salt and pepper.
- Turn up the heat and stir fry the rice until heated through.
- Taste the rice, add salt if needed, and toss thoroughly.
Serve your bacsilog
- Ladle rice on plates.
- Arrange the crispy bacon and fried eggs on the side.
Notes
Sweetened bacon will scorch faster because the sugar will start to caramelize before the meat turns crisp. Unsweetened bacon was used in this recipe.
If you have two racks and two trays, you can cook all 500 grams of belly bacon in the oven in one go. If not, cook the bacon in batches.