Ingredients
Method
1.Heat 1 tablespoon peanut oil in a large wok over high heat. Whisk eggs and water together in small bowl, pour into hot wok and swirl around to edges to create a thin layer. Cook egg for 30 seconds until just set. Remove egg from wok by rolling up from one side. Place on board and slice into thin strips.
2.Heat remaining pieces for 2 minutes. Add garlic, ginger, 4 sliced spring onions and bacon and cook for 3 minutes. Add broccolini and cook for a further 3 minutes.
3.Add rice and stir to coat in flavoured oil. Add sauces and cook for 2 minutes, stirring regularly. Stir through egg strips and most of bean sprouts.
4.Spoon into serving bowls and garnish with remaining bean sprouts and sliced spring onion.
It’s preferable to cook the rice a day before and refrigerate until required. This helps to dry out the rice and keep the grains separate. If you don’t have time, simply cook the rice, drain well, spread onto a baking tray and allow to cool. Place in the freezer for 15 minutes before using.
Note