Egg Fried Rice

Ingredients:

• 4 cups of cooked basmati rice.

• 3 rashers of bacon, finely diced.

• 5 spring onions, finely chopped.

• 1/2 cup of frozen peas & corn.

• 2 tablespoons of soy sauce.

• 2 eggs.

• 2-3 tablespoons of powdered vegetable stock.

Method:

• Cook rice as per instructions on pack, adding the 2-3 tablespoons of powdered vegetable stock to the water. Once cooked, refrigerate.

• Add a small amount of oil to a frying pan & cook the bacon pieces over a medium heat.

• Once the bacon is cooked, add the rice.

• Add the peas & corn. They can be added frozen, they quickly defrost.

• Add the soy sauce.

• After 5 minutes, make a well in the middle of the rice mixture & add the eggs. When the bottom begins to set, scrambled the eggs. Once cooked through, mix through the rice mixture.

• I like to flatten out the mixture & let it cook for a further 5 minutes on a medium heat to get a nice crispy base.

• Once cooked, serve. Top with spring onions.

Note:

Above is the absolute basic recipe. But you can add your own preferred ingredients such as 1 cup of finely chopped chicken thighs, or prawns. Bean sprouts, snow peas (finely chopped) & capsicum also make a nice addition to egg fried rice.