Egg and bacon fried rice
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 6 rashers streaky bacon, sliced
- oil, for frying
- a small chunk ginger, peeled and chopped
- 1 clove garlic, crushed
- 1 red chilli, finely chopped
- 250g pouch steamed basmati rice
- 75g frozen peas, defrosted
- 2 eggs, beaten with 1tsp sesame oil
- a handful of chopped chives
- soy sauce
Method
- STEP 1
Heat a wok or frying pan. Cook the bacon in a splash of oil until it is crisp. Scoop out of the pan with a slotted spoon, leaving as much fat behind as possible.
- STEP 2
Add the ginger, garlic and chilli and fry for a moment, then add the rice, peas and bacon.
- STEP 3
Keep cooking and tossing the rice until it’s piping hot.
- STEP 4
Pour over the eggs then stir and toss with the rice until the eggs are just set. Stir in the chives with a dash of soy sauce and serve.
