Fried Rice with Bacon

Name: Fried Rice with Bacon
Cook time: 10 min
Yield: 4
Ingredients: 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

You can very easily adjust the quantities here depending on how many you have to cook for – a good dish when unexpected guests turn up!

4 people

10 min

Nutrition per serving

kcal

412kcal
protein

24g
iron

22.3mg
carbs

26g

Ingredients

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

Main

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.

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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.

Serving Suggestions

Divide between four serving plates, sprinkle on the chopped coriander and serve with a big bowl of green salad.