Bacon and Scrambled Rice

1 cup cold white rice 
several strips thick cut bacon
2 eggs beaten well
2 tablespoons milk or cream
tomato sauce (optional)


What we did: We followed this fairly simple recipe almost exactly as Fred designed it. Begin by cooking bacon in a heavy cast iron skillet. Once cooked, remove strips and cook rice in leftover grease, using a fork to separate the grains. 

When rice is hot, add eggs and milk, as if in scrambled eggs. Tomato sauce can be substituted if eggs are not desired.

Once fully cooked, spoon onto a plate or platter and serve with bacon.


The Harvey Way: Just like ours; it's the "novel dish for a cold morning."