Today was one of those days where I know food is low but I don't feel like going to the store because I'm in ponytail and sweats and frankly feeling lazy.
So, I take a peek into the fridge to see what is sitting on the shelves. I had one strip of Apple Honey Bacon I got from the Whole Foods meat department. Sometimes, I wonder why I hold onto just one piece of bacon, but that's a discussion for another time.
Also from Whole Foods was a box filled with salad bar fixings including carrot shreds, cremini mushroom slices, and peas. And next to the salad box, all by its lonesome was a single magda squash. There was also a pot of leftover white rice from dinner the day when I made Sesame Ginger salmon.
I sliced up the magda squash and sauteed it with red onions, canola oil, sea salt, and garlic powder for about 2 minutes in a wok. Simple.
Here's how I made the bacon fried rice:
- Cut the bacon into bits size and fry up in a wok. Soak up some of the bacon oil so the rice won't taste too bacony.
- Add about 1/2 tbsp canola oil back in the wok with the bacon bits and toss in the carrot shreds, mushroom slices, and peas. Sautee for about 30 seconds, and then add in the rice.
- Sprinkle on about 1 tbsp of water to help soften up the rice. Add some sea salt and garlic powder or seasoning. Keep mixing rice for about 1-2 minutes until rice feels tender.
I don't use soy sauce when I make fried rice because I like my rice with less salt. Plus, in this case, the bacon will add saltiness. Enjoy!