Name: Easy egg fried rice
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: a mugful of American long grain rice; a cupful of frozen peas; 2 tbsp sunflower oil; 2 back bacon rashers, roughly chopped; 1 small red pepper chopped; 2 garlic cloves thinly sliced; 2 large eggs; 1 heaped tsp Chinese five-spice powder; 2 spring onions shredded

Ingredients

4 serv.

a mugful of American long grain rice
a cupful of frozen peas
2 tbsp sunflower oil
2 back bacon rashers, roughly chopped
1 small red pepper chopped
2 garlic cloves thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder
2 spring onions shredded

Instructions

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1 Fill a roomy saucepan with water, bring to the boil and tip in a heaped 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 and the rice and peas. Top with the shredded spring onions.