Name: Bacon and egg fried rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/4 cup jasmine rice; 1 tablespoon vegetable or peanut oil; 3 rindless bacon rashers, sliced thinly; 2 celery sticks, sliced thinly diagonally; 1 small red capsicum, chopped finely; 1 bunch (170g) broccolini, cut into 2cm lengths; 2 green onions, sliced thinly diagonally; 1 cup frozen peas, thawed; 1/4 cup light soy sauce; 4 eggs; 1 green onion, sliced thinly, extra

Bacon and egg fried rice

This tasty bacon and egg friend rice puts an Aussie swing on a classic Chinese rice dish. It makes a warming and satisfying weeknight dinner in no time at all.

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

1 1/4 cup jasmine rice

1 tablespoon vegetable or peanut oil

3 rindless bacon rashers, sliced thinly

2 celery sticks, sliced thinly diagonally

1 small red capsicum, chopped finely

1 bunch (170g) broccolini, cut into 2cm lengths

2 green onions, sliced thinly diagonally

1 cup frozen peas, thawed

1/4 cup light soy sauce

4 eggs

1 green onion, sliced thinly, extra

Method

1.Cook rice in a large saucepan of boiling water 10-12 minutes, or until just tender. Drain well. Spread out on a baking tray to cool.

2.Heat a wok or large frying pan over moderately high heat. Add 3 teaspoons of oil, swirl to coat surface. Add bacon. Stir-fry 3 minutes or until browned and crisp. Remove from wok. Add celery, capsicum and broccolini to wok, stir-fry 3 minutes. Add onion. Stir-fry 1 minute. Add peas, rice and bacon to wok. Drizzle with soy sauce. Toss 2-3 minutes, until combined and heated.

3.Place remaining oil in a large frying pan over moderately high heat. Break eggs into pan; cook 2 minutes or until cooked to your liking. Spoon rice into shallow bowls. Top with a fried egg. Serve sprinkled with extra onion.

For fluffy fried rice, cool a day ahead. Keep, uncovered, in the fridge.
Note

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