Last night I continued my ongoing series of Thai fried rice meals by trying what can only be described as a fusion dish: Canadian bacon fried rice. Although Canadian bacon (or what we USA-ites call Canadian bacon) is not the first thing you think of when you think of Asian food, using it for flavoring in fried rice fits well with this dish's basic philosophy. After all, the meat is intended to give some extra flavor to the rice, not to be the meal's focal point. Some sliced Canadian bacon (or any part of the bacon-ham family) works well in this role.
The only problem is that I had intended to save some for lunch before today's planned hiking trip. Alas, it was so tasty I ate it all last night.