Egg and bacon fried rice
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 6 rashers streaky baconsliced
- oilfor frying
- a small chunk gingerpeeled and chopped
- 1 clove garliccrushed
- 1 red chillifinely chopped
- 250g pouch steamed basmati rice
- 75g frozen peasdefrosted
- 2 eggsbeaten with 1tsp sesame oil
- a handful of chopped chives
- soy sauce
Nutrition: per serving
- kcal511
- fat25.5g
- saturates8g
- carbs41.3g
- sugars2.6g
- fibre3.3g
- protein27.3g
- salt3.2g
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.
