Bacon Rice Pilaf

I love one dish meal, ^^ because it's so easy to make and less to wash too.

With only one small pan (I use small cast iron pan, it's suitable for cooking for 1 or 2 people, it's so cute that you can serve the food with it, plus it's a souvenir from my sister. Imagine that she had to curry this heavy pan for me, make me love her (and the pan) more). This dish is the best answer when you don't want to do anything much. The bacon adds deliciousness (Umami) to the rice instantly, and all you have to do is putting all the ingredients into the pan and let the heat do the job. No special skill or equipment.

You can double the recipe to serve more people, and don't worry the cooking time is almost the same, but you might have to stir the rice from time to time to prevent it from sticking to the base of the pan.

I use carrot and broccoli but you can use mushroom, or other kinds of vegetables that you happen to find in the fridge too. 

Recipe:  Bacon rice Pilaf

สูตรภาษาไทย: ข้าวอบเบคอน 

日本語のレシピ： ベーコンピラフ

Youtube: ข้าวอบเบคอน, Bacon rice Pilaf, ベーコンピラフ

 Bacon Rice Pilaf 

Serve 2 

1tsp ................................ Rice bran oil
85g ................................. Bacon, cut into pieces
1tsp ................................. Finely chopped garlic
30g ................................. Carrot, cut into small dices
60g ................................. Broccoli, cut into pieces
1cup ................................ Thai Jasmine rice
230-250ml ...................... Chicken stock (or water with 1/2 cube of Bouillon)
1/4 - 1/2 tsp ..................... Salt
......................................... Pinch of pepper
......................................... Cherry tomatoes, and parleys or coriander for serving

 Place a pan over medium heat, pour the oil into the pan.
Put the bacon into the pan, and heat until lightly brown.

 Put the garlic into the pan, stir until fragrance.

 Put both carrot and broccoli into the pan.
Stir to combine.

 I use Thai Jasmine rice.

 Pour rice into the pan.

 Stir until the oil cover all the rice.

 Pour the chicken stock into the pan, season with salt and pepper.

Cover and boil  for 3 minutes.  
Lower the heat and simmering for 10-15 minutes.

Remove from the heat and let the steam inside the pan continue cooking the rice for 5 minutes more.

 Serve with Cherry tomatoes, and parleys or coriander.