- 4-6 eggs
- 2 tablesp. light soy
- 2 tablesp. oil
- 200g diced bacon
- 400g cooked rice
- 1 red pepper, seeded and diced
- 1 chilli, chopped
- 1 bunch scallions, chopped
- Handful of coriander, chopped
Heat a wok or large pan, then add a little oil. Beat the eggs and soy together. Pour the mixture into the wok. Cook quickly stirring as the egg cooks. Tip the cooked egg on to a plate. Reheat the wok and cook the bacon until crispy, adding a little more oil if necessary, then add in the red pepper, chilli and scallions. Stir-fry for another minute, tip the mixture on to a plate.
Reheat the wok with remaining oil, add in the rice and stir fry for 3-4 minutes, add back the bacon and egg mixture, mix the lot, check the seasoning, add more soy if necessary.
Divide between four serving plates, sprinkle on the chopped coriander and serve with a big bowl of green salad.
Nutritional Analysis per Serving