- 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
Review
Rate this recipe
Bring Quality Assured food to your table with our collection of recipes to suit any occasion. Get cooking, enjoy, and share with us how you found this recipe.
