A twist on the popular Asian classic.
12 rashers streaky bacon, thinly sliced
2 tsp extra virgin olive oil
2cm piece ginger, finely grated
2 cloves garlic, crushed
1 long red chilli, finely chopped
2 x 250g pouches microwave jasmine rice, heated
160g frozen peas, defrosted
4 free-range eggs
2 tsp sesame oil
1 Tbsp light soy sauce
2 Tbsp finely chopped chives, plus extra, to garnish
Heat a wok or large nonstick frying pan over a high heat. Add bacon and olive oil and cook, stirring, for about 5 minutes or until bacon is crispy. Remove bacon from wok using a slotted spoon, leaving any residual fat and oil in wok.
To same wok, add ginger, garlic and chilli. Cook for 30 seconds or until very fragrant. Add rice, peas and bacon. Cook, stirring occasionally, for a further 5 minutes or until peas are hot.
Meanwhile, whisk eggs and sesame oil in a medium bowl until combined.
Pour egg mixture into hot rice mixture and cook, stirring, until egg is just set. Stir through soy sauce and chives. Top with extra chives and serve.
Make it heartier In Step 1, add 300g pork mince and cook for an extra 5 minutes or until pork is cooked through. Remove both pork and bacon from wok and return to wok in Step 2.
Swap it Substitute 1 Tbsp Thai chilli jam paste for the light soy.