Name: This Egg and Bacon Fried Rice can be made in a jiffy
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 eggs; 2 tsp sesame oil; 2 tbsp vegetable oil; 200g short cut bacon, chopped; 1 red capsicum, chopped; 4 cups cold, cooked long-grain rice (see Tip); 2 cloves garlic, crushed; 3 green onions, sliced; 1 cup frozen peas; 2 tbsp soy sauce; Sweet chilli sauce, to serve (optional)

This Egg and Bacon Fried Rice can be made in a jiffy

Change up the veg according to what you have on hand.

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Serves 4

Prep

10M

Cook

10M

Total

20M

TIP – For 4 cups cooked rice, cook 1⅓ cups rice, following absorption method on packet. Spread over a tray to cool, then chill until cold to keep grains separate.

Ingredients

4 eggs

2 tsp sesame oil

2 tbsp vegetable oil

200g short cut bacon, chopped

1 red capsicum, chopped

4 cups cold, cooked long-grain rice (see Tip)

2 cloves garlic, crushed

3 green onions, sliced

1 cup frozen peas

2 tbsp soy sauce

Sweet chilli sauce, to serve (optional)

Method

Step 1.

Whisk eggs and sesame oil in a jug.

Step 2.

Heat half the vegetable oil in a large, non-stick wok over a medium-high heat. Add eggs. Swirl to coat base of wok. Cook for about 3 mins, or until just cooked. Slide omelette out of wok. Roll up. Thinly slice.

Step 3.

Heat remaining vegetable oil in same hot wok. Add bacon. Stir-fry over a high heat for 2 mins, or until crisp and golden. Add capsicum. Stir-fry for 1 min, or until just tender. Add rice and garlic. Stir-fry for 2 mins.

Step 4.

Add onions, peas and sauce. Stir-fry for a further 2-3 mins, until hot.

Step 5.

Serve with sweet chilli sauce, if desired.

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