Our egg-fried rice recipe with peas, bacon and mushrooms is a great way to use leftovers. Ready in under 15 minutes, it makes a super-speedy one-pan supper
Prep:5 mins
Serves 2
2 tsp oil1 egg, beaten2 rashers bacon, chopped175g mushrooms, sliced200g frozen peas1 garlic clove, crushed small knob of ginger, grated2 tsp dark soy sauce, plus extra to serve1 tsp sugar250g cooked basmati rice
STEP 1Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 min, swirling every now and again, then tip it out and finely slice. Add the bacon and mushrooms to pan, then fry until golden, about 3 mins. Add the peas, garlic and ginger, then cook for 1 min.STEP 2Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.
