1 tablespoon olive oil
2 bay leaves
1 teaspoon minced fresh ginger root
1/8 teaspoon dried black peppercorn
8 thick cut onions, halved
2 large tomatoes, thinly sliced
2 tablespoons fresh lemon juice
1 cup water
6 pounds cooked stir-fry rice
Heat olive oil in a large skillet over medium-low heat. Add bay leaves, ginger, peppercorn and onion; continue to stir. Cook for about 3 minutes, removing bay leaves and peppercorns.
Add rice and stir-fry for 7 minutes. Add tomatoes and lemon juice, and simmer for 5 more minutes. Stir rice slightly into the seasoning mixture while stirring. Stir in water, stir-fry for 2 minutes, and immediately spoon over rice. Top with onions and crumbled bacon or ham slices.
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