Bacon and Mushroom Fried Rice with Poached Eggs

Name: Bacon and Mushroom Fried Rice with Poached Eggs
Cook time: 30 min
Yield: 4
Ingredients: 4 large eggs; 2 tablesp. rapeseed oil; 100g bacon lardons, diced streaky rashers or sliced cooked ham; 1 bunch scallions, cleaned and chopped; 100g chestnut mushrooms, sliced; 1 chilli, deseeded and chopped; 2 garlic cloves, peeled and chopped; 2cm piece of ginger, peeled and grated; 200g basmati rice, cooked; Salt and freshly ground black pepper; 2 tablesp. soy sauce; 1 tablesp. white wine vinegar

Serves: 4 people

Cooks in: 30 mins

A substantial and tasty dinner with very little effort.

Per Serving:

Protein:

15g

Fat:

19g

Carbohydrates:

40g

Iron:

2.1mg

Energy:

405kcal

Ingredients Method

Ingredients

4 large eggs
2 tablesp. rapeseed oil
100g bacon lardons, diced streaky rashers or sliced cooked ham
1 bunch scallions, cleaned and chopped
100g chestnut mushrooms, sliced
1 chilli, deseeded and chopped
2 garlic cloves, peeled and chopped
2cm piece of ginger, peeled and grated
200g basmati rice, cooked
Salt and freshly ground black pepper
2 tablesp. soy sauce
1 tablesp. white wine vinegar

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Method

Heat a tablespoon rapeseed oil in a large non-stick frying pan. Add the bacon and cook for 2-3 minutes.

Add half the scallions, the mushrooms, chilli, garlic and ginger. Cook, stirring frequently, for about 3-4 minutes.

Add in the rice, remaining scallions and soy sauce. Cook until heated through stirring all the time. Taste and season with a little salt and black pepper.

To poach the eggs: Bring a large pan of water the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside.

Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.