Whenever I prepare my Curried Fish dish I try to compliment it with a side dish that has a contrasting texture. I usually use cod when I make Curried Fish which is a very soft flaky fish. Sometimes I will pair the fish with crisp sauteed cabbage or I will prepare Crispy Rice which speaks for itself.
A slight take on fried rice, my Crispy Rice reminds me of the kind of rice my mom used to make every time she had leftover perlo rice. I know you are saying to yourself “what the heck is perlo rice?”. Well, it is a southern dish my mom made by cooking rice in ham broth or chicken broth. Chicken and rice perlo is a very popular dish in the south but is found in slightly different versions across the world from Persia (pilau) to Turkey (pilav) to Spain (paella). Each country has adopted their own interpretation of this meat and rice dish. I have to be honest about my many attempts to make perlo rice. I have failed on most occasions. I have never been able to perfect perlo rice the way my mom does it. My attempts typically come out mushy (overcooked) or a little too al dente. I actually gave up on making perlo rice and just ask my mom to make it for me whenever I have a taste for it. One day I may try making perlo rice again but for now I am good with asking mom to make it.
Back to my Crispy Rice. Like my mom I use leftover rice or I will make it early the same day I want to fix it and just refrigerate it for a couple of hours. The cold rice fries better than soft freshly cooked rice. In order to kick up the flavor in my Crispy Rice I add scallions, fresh spinach and crispy bacon. In my opinion, bacon makes most recipes taste great but cubed ham is also good in this dish so try whichever one you like best. I can almost guarantee that when you make Crispy Rice there will not be much leftover if any at all. This one will make the family clean their plates.
2 cups cold white rice
4 scallions sliced
4 slices crispy bacon chopped
½ bag baby leaf spinach
2 tbsp butter
1 tbsp olive oil
½ tsp cracked black pepper
Spray a large frying pan with cooking spray. Add butter and olive oil to frying pan and heat over medium high heat until butter is melted. Do not let butter burn. Add scallions to the pan and saute for 1 – 2 minutes. Add rice to the pan and break up with a spatula. Stir to coat rice with butter and olive oil. Let rice brown and stir every few minutes for 5 minutes. Reduce heat to medium. Add bacon and spinach to the pan. Season with black pepper. Stir until spinach begins to wilt. Remove from heat and cover for 2 minutes.
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