The green tomatoes seem a little odd, I know, but trust me, they're good. Provided you've cooked the crunch out, they have a lovely soft yet firm texture, and the flavour adds just a bit of tang to the overall impression.
The bacon is bacon and is both delicious and also handy for frying everything and balancing the tangy tomatoes.
The green onion balances the bacon, cutting through the greasy flavour and leaving a sharp crunch in its place.
All in all, yummy and useful, because what the hell do you do with all those green tomatoes at the end of summer?
2 small green tomatoes
2 rashers of bacon
1 large green onion
2 cups cooked rice
Core the green tomatoes and chop into bite-sized pieces. Toss into a frying pan and cook on low heat until the moisture has evaporated and the tomatoes have softened a bit.
Heat a wok on low temp. Slice the bacon into bits and toss into the pan, stirring occasionally to break up clumps and ensure an even cook. While the bacon cooks slice the green onion. When the bacon is cooked add the green tomatoes, onion, and rice, stirring to combine. Season with salt to taste.