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1
Cook the basmati rice in 2 cups of water until tender and all of the water has evaporated.
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2
Set aside and let cool completely.
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3
Fry 10 slices of bacon in a large frying pan until crisp.
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4
Crumble and set aside.
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5
Remove half of the bacon drippings from the pan.
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6
Turn heat on high and when hot, add 3-4 cups of finely diced potatoes, or use diced hash browns.
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7
Cook the potatoes in the remaining bacon drippings over highish heat until golden, adding salt, pepper and garlic to taste near the end.
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8
Set the potatoes aside and clean out the pan.
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9
In the same pan put the 1 Tablespoon of oil.
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10
Reduce the heat to medium.
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11
Beat the eggs with a fork, adding a little salt and pepper.
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12
When the pan is hot, add the eggs and scramble them until well done.
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13
Remove the eggs and chop them up into small pieces.
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14
Set aside.
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15
Again, clean out the frying pan (I usually use a paper towel to wipe it out).
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16
Add the 4 Tablespoons oil, the shallots and green bell pepper.
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17
Saute until the vegetables are tender.
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18
You can add some minced garlic next, if desired, and stir for 1 minute (optional).
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19
Add the cooled rice and stir-fry the rice about 5 minutes, flipping it over occasionally with a spatula.
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20
This will help toast the cooked rice and will give it a nice flavor.
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21
Add more oil if needed.
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22
After the 5 minutes are up, add the bacon, potatoes and eggs.
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23
Reduce heat to low and gently stir in everything, adding salt and pepper as needed.
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24
Serve while still hot.
