- 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
Bacon and Mushroom Fried Rice with Poached Eggs
4 people
30 min
Nutrition per serving
-
kcal405kcal
-
protein15g
-
total fat19g
-
iron2.1mg
-
carbs40g
Ingredients
Main
- 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
Method
Copy TextHeat 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.
To serve: Divide the fried rice between four serving bowls. Top each bowl of rice with a poached egg. Serve with brown soda bread.
The Quality Mark & You
Learn MoreMethod
Copy TextHeat 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.
To serve: Divide the fried rice between four serving bowls. Top each bowl of rice with a poached egg. Serve with brown soda bread.
Bacon and Mushroom Fried Rice with Poached Eggs
