Breakfast Fried Rice

     I can give you the recipe for today's breakfast; that's easy.

     It's just applewood-smoked bacon, cold cooked rice fried in a very little bit of the bacon fat with a drizzle of good soy sauce, some freeze-dried diced onion and chives, parsley, a tiny hit of garlic, chopped black olives and three eggs scrambled over high heat in the middle of the wok after the rice is well-cooked and pushed up the edges.  (Set the bacon to one side and crumble it back in at the very end.)

     What I can't do is tell you everything you need to know about the rice: it's left over from Tam's portion of yesterday's Indian-delivery dinner.*  It's basmati rice, delicious when it arrives and even better after a night in the fridge.  But it's not just rice; it's has a little of this and a little of that in it, whatever spices the very best sort of Indian grandmother puts in the good rice, and I haven't got the least notion what that might be.†

     But it makes the best fried rice I've ever tasted.
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* Our local Indian restaurant is outstanding.  On Saturdays and weekdays, they set out a lunch buffet full of wonderful, tasty dishes.  "Indian food" covers a broad range of cuisines and they offer an excellent sampling of North Indian dishes.

† Online recipes include fresh onion, salt, cinnamon stick, cardamom pods, cloves, and cumin seed.  Good luck!