4 strips thickly sliced bacon
1 teaspoon Colavita Extra Virgin Olive Oil
pinch of salt
bread crumbs (optional)
While the rice is cooking, place the bacon on top of a few paper towels and on a microwave safe plate. The paper towels will absorb much of the bacon grease as it cooks. Microwave the bacon on high for two minutes. Blot the bacon with paper towels if you’d like to remove the grease from the top, and continue cooking at 1-2 minute intervals until the bacon has reached your desired crispiness.
Chop the bacon into tiny pieces – I actually used kitchen shears for this purpose – and place the pieces into a large bowl.
Crack two large eggs in a small bowl and whisk with a fork. Heat a small, skillet (lightly oiled with Colavita Olive Oil) on the stovetop over medium heat. Scramble your two eggs, breaking them up into small bits.
Once the rice has finished cooking, add it to the bowl with the bacon, and then add the scrambled eggs. Mix well to evenly distribute all the ingredients.
Scoop a tablespoon of the rice, bacon and egg mixture into a square of plastic wrap. Form the rice mixture into a ball by closing up the plastic wrap and twisting it at the top. The rice is sticky, so it should stay together. You can add a few drops of cold water to your rice if necessary so it holds together better.
At this point, you can either set your finished rice balls aside, or roll them in some breadcrumbs for a finishing touch. Keep in mind that without the breadcrumbs, this recipe is gluten free!
You can keep them twisted inside plastic wrap, drop them into the pockets of your bike jersey or bento box, and take them to go on long rides.