1 cup of rice (200 g)
250 g ground pork rind
1/2 teaspoon of salt
4 cloves of garlic, minced
3 slices of smoked bacon, diced (45 g)
4 tablespoons of chopped parsley
4 eggs, lightly beaten
1/4 cup of all-purpose flour (30 g)
1 tablespoon of oil (for greasing)
1/3 cup of grated Parmesan cheese (35 g)
1 cup of rice (200 g)
250 g ground pork rind
1/2 teaspoon of salt
4 cloves of garlic, minced
3 slices of smoked bacon, diced (45 g)
4 tablespoons of chopped parsley
4 eggs, lightly beaten
1/4 cup of all-purpose flour (30 g)
1 tablespoon of oil (for greasing)
1/3 cup of grated Parmesan cheese (35 g)
In a medium saucepan with 2 cups of water (480 ml), cook the rice over high heat until it's tender (about 15 minutes)
Set aside
In another medium saucepan, combine the pork rind, salt, garlic, and bacon
Cook over high heat, stirring occasionally with a wooden spoon, until the pork is well browned (7 minutes)
Set aside
In a large bowl, mix together the reserved rice, parsley, eggs, and flour
Set aside
Grease a 23 cm diameter non-stick frying pan with oil
Spread half of the rice mixture in the bottom and sides of the pan, pressing gently to make it even
Let it warm up until it starts to set
Fill with the ground pork rind, level the surface, sprinkle with Parmesan cheese, and top with the remaining rice
Cook over medium heat until the bottom is golden brown (about 5 minutes)
Flip the fritada onto a plate and slide it back into the frying pan
Let the other side brown (about 5 minutes)
Transfer to a serving dish and serve immediately
266 calories per slice
