Ingredient:
250 g (8 oz) long grain rice
Salt and black pepper
3 tbsp sunflower oil
60 g (2 oz) bacon rashers, rinds removed, diced
125 g (4 oz) frozen peas
2 eggs, beaten
125 g (4 oz) bean sprouts
6 spring onions, sliced
Method:
Cook the rice in boiling salted water for 12-15 minutes until tender. Drain.
Heat the oil in a wok or large frying pan, add the bacon, and cook over a high heat, stirring, for 2 minutes. Add the rice and peas and cook, stirring, for 5 minutes.
Add the eggs and bean sprouts, and stir-fry for 2 minutes until the eggs have just set. Taste for seasoning, sprinkle with the sliced spring onions, and serve at once.
Special Egg-Fried Rice
Add 125 g (4 oz) cooked prawns with the rice and peas in step 2, and sprinkle with 60 g (2 oz) toasted cashew nuts just before serving.
250 g (8 oz) long grain rice
Salt and black pepper
3 tbsp sunflower oil
60 g (2 oz) bacon rashers, rinds removed, diced
125 g (4 oz) frozen peas
2 eggs, beaten
125 g (4 oz) bean sprouts
6 spring onions, sliced
Method:
Cook the rice in boiling salted water for 12-15 minutes until tender. Drain.
Heat the oil in a wok or large frying pan, add the bacon, and cook over a high heat, stirring, for 2 minutes. Add the rice and peas and cook, stirring, for 5 minutes.
Add the eggs and bean sprouts, and stir-fry for 2 minutes until the eggs have just set. Taste for seasoning, sprinkle with the sliced spring onions, and serve at once.
Special Egg-Fried Rice
Add 125 g (4 oz) cooked prawns with the rice and peas in step 2, and sprinkle with 60 g (2 oz) toasted cashew nuts just before serving.
