inwong's spicy rice pan

Ingredients for 2 servings:

• 1 tsp clarified butter
• 50 g onion(s)
• 30 g smoked bacon
• 125 g rice, cooked e.g. B. Parboiled rice
• 1 tbsp soy sauce
• 4 tbsp dip (pepper-tomato dip), recipe in my profile
• n. B. spice mix (inwongs-), recipe in my profile
• n. B. Salt
• n. B. Pfeffer
• Drops of olive oil, mild

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Using leftovers – quickly prepared

Heat the pan. In the meantime, peel and finely dice the onion. Finely dice the bacon. Brush the hot pan with clarified butter, briefly fry the diced bacon, add the diced onion, and fry. When the bacon and onions have taken on some color, add the rice (from the day before, or even better – the older it is, the crispier it will be!) to the pan and fry over medium heat until light brown. Deglaze with soy sauce. Add the bell pepper and tomato dip and mix everything together. Season to taste with the spice mix or with salt and pepper. Drizzle a few drops of olive oil over the prepared rice. Paprika and Tomato Dip: http://www.chefkoch.de/rezepte/2338791372254619/Paprika-Tomaten-Dip.html Spice Mix: http://www.chefkoch.de/rezepte/2344081372927465/inwongs-Gewuerzmischung.html