INGREDIENTS
125g shoulder bacon, cut into pieces.
1 onion, finely chopped.
1 clove garlic, crushed.
half green pepper, finely chopped.
3 spinach leaves.
375ml cooked rice.
salt and course black pepper to taste.
STEPS
Fry the bacon in a pan until done.
Add the onions, garlic and green pepper and stir-fry until soft.
Remove the stems of the spinach leaves and rinse the leaves under water.
Roll the leaves together and shred.
Add to the bacon mixture and stir-fry lightly.
Season to taste with salt and pepper.
Add the rice.
Heat until warmed through.
