Easy egg fried rice

Name: Easy egg fried rice
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: a mugful of American long grain rice; a cupful of frozen peas; 2 tbsp sunflower oil; 2 back bacon rashers, roughly chopped; 1 small red pepper chopped; 2 garlic cloves thinly sliced; 2 large eggs; 1 heaped tsp Chinese five-spice powder; 2 spring onions shredded

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins - 30 mins

A star rating of 3.9 out of 5.55 ratingsRate

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Sara Buenfeld’s fast and easy fried rice with bacon and vegetables makes for a delicious, versatile supper the whole family will enjoy

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Ingredients

Nutrition

Units:

MetricUS

a mugful of American long grain rice
a cupful of frozen peas
2 tbsp sunflower oil
2 back bacon

rashers, roughly chopped
1 small red pepper

chopped
2 garlic cloves

thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder
2 spring onions

shredded

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
step 2

Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don’t rinse).
step 3

Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
step 4

Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice and the rice and peas. Top with the shredded spring onions.

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A star rating of 3.9 out of 5.55 ratings

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