Ingredients
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
Method
-
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.