About this recipe:White rice is fried with eggs, bacon, soy sauce, green peas and spring onions for a quick and easy midweek meal.
250g uncooked white rice
3 eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 teaspoons vegetable oil, divided
120g bacon, cut into strips
2 tablespoons soy sauce
280g frozen green peas, thawed
2 spring onions, chopped
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Method Prep:10min › Cook:30min › Ready in:40min
In a saucepan bring water to the boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.
Place bacon in a large, deep pan. Cook over medium high heat until evenly cooked. Drain on kitchen paper, chop into pieces and set aside.
Spoon remaining 2 teaspoons oil into the pan with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs and spring onions. Stir and cook until heated through, approximately 3 minutes.