Egg Fried Rice
Serves 4 | Prep 25 mins
Serves 4 | Prep 25 mins
INGREDIENTS
1 mug long grain rice
1 cup frozen peas
2 tablespoons sunflower oil
1 small red pepper, chopped
2 cloves garlic, thinly sliced
2 large eggs
1 teaspoon Chinese five-spice powder
1 cup frozen peas
2 tablespoons sunflower oil
1 small red pepper, chopped
2 cloves garlic, thinly sliced
2 large eggs
1 teaspoon Chinese five-spice powder
METHOD
1. Fill a roomy saucepan with water, bring to the boil and tip in 1 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.
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.
