- makes 20 serves
- preparation 15 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 160 g risotto rice
- 300 ml water
- 4 slices of bacon
- oil for frying
- 3 eggs
- 3 tbsp Japanese soy sauce
- 2 tbsp coconut sugar
- salt
Chilling time overnight
Instructions
Boil the rice in the water until soft.
Cut the bacon into small pieces and fry them crispy in a frying pan. Put the bacon on a piece of paper towel to drain some of the excess fat.
Beat the eggs and scramble in a frying pan.
Mix the rice, bacon and scrambled eggs.
Add the soy sauce, coconut sugar and salt to taste.
Pour into a small plastic bag with a zip lock and put in the fridge.
Refrigerate overnight, then cut into squares.
Recipe and image from Vélochef by Henrik Orre (Hardie Grant, $39.99, hbk).
View our Readable feasts review and more recipes from the book here.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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