Oriental Egg Fried Rice

Sara Buenfeld's fast and easy fried rice makes for a delicious Chinese supper

• Cooking Time Prep 20 mins - 30 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

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

Directions

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.
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).
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.
4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

Categories: Cuisines, Events