Egg fried rice recipe

Tuesday, 11 March 2008

A great dish for a DIY Chinese take-away or quick meal

Ingredients

Mugful of long grain rice
Cupful of frozen peas
2 tbsp sunflower oil
2 rashers back bacon, roughly chopped
2 garlic cloves, sliced thinly
2 large eggs

Method

1. Fill a large saucepan with water, bring it to the boil and tip in a heaped teaspoon of salt - let the water bubble then pour in the rice, stir once and return to the boil, then turn down the heat so that the water is simmering.
2. Boil uncovered, without stirring for approximately 10 minutes. After about 8 minutes add the frozen peas, and boil for a further 2 minutes and then drain.
3. Heat the sunflower oil in a wok or frying pan and stir in the bacon and cook for 3-4 minutes until crisp. Add the garlic cloves and stir fry for 2 minutes.
4. Beat the eggs, pour into the pan or wok and stir fry until the egg just sets. Serve immediately.