This dinner was thrown together at the last minute to get rid of some wilting spinach and bell peppers I took home from work, along with leftover jasmine rice and a bit of bacon. Originally it was going to be stuffed bell peppers... somehow it ended up as this. Wasn't too bad, though. Sort of a breakfast in disguise, with bacon, egg and toast hiding in the midst of other ingredients. It also gave me the inspiration for another crazy fried rice dish that will be revealed shortly.
Just so you know, roasting bell peppers and putting them on top of toast with butter is always a good idea!
Ingredients:
2 Bell Peppers, cut lengthwise into thick slices
4 slices of bread
2 cups Jasmine rice
1 Bunch of spinach, stems cut off
1 cup frozen peas
2 eggs
10-15 slices of bacon, cut into quarters
3 cloves garlic, diced
Ketchup
Sriracha
Butter
Preparation:
Preheat oven to 375. Put tinfoil on baking sheet and grease with cooking oil. Place bell pepper slices, drizzle oil on top and add garlic salt, pepper, etc... Put in oven and bake for 20-25 minutes.
Fry bacon in pan until brown, drain grease and add spinach. Lower heat and stir, add seasoning, return grease to pan as desired. Set aside on low heat.
Fry garlic until slightly brown, add frozen peas and stir until thawed. Add rice and stir on medium heat for 4-5 minutes. Create space for eggs to scramble and then stir them in after somewhat hardened. Reduce heat, add Ketchup and Sriracha to taste.
Make toast, butter it up and put bell peppers on top. Add the two sides.
