Sara Buenfeld’s fast and easy fried rice with bacon and vegetables makes for a delicious, versatile supper the whole family will enjoy
Prep:20 mins – 30 mins
Serves 4
a mugful of American long grain ricea cupful of frozen peas2 tbsp sunflower oil2 back bacon rashers, roughly chopped1 small red pepper, chopped2 garlic cloves, thinly sliced2 large eggs1 heaped tsp Chinese five-spice powder2 spring onions, shredded
STEP 1Fill 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.STEP 2Boil 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).STEP 3Heat 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.STEP 4Beat 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.
