Tuesday, December 6, 2011

Fried Rice

This fried rice recipe is quick and easy and probably a lot healthier than your local Chinese takeaway!

Recipe adapted from Fresh Living Magazine, September 2004 issue, page 6


1 cup cooked long grain white rice
2 eggs
1 tablespoon vegetable oil
100g diced bacon
1 cup frozen pea, carrot & corn mix
2 shallots, trimmed, finely sliced
1 tablespoon soy sauce

  1. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook until set. Transfer to a chopping board. Set aside to cool slightly then cut into small pieces.
  2. Add bacon to wok. Cook 4 minutes until light golden. Add frozen vegetable mix and shallots. Stir fry 2-3 minutes then add rice. Cook, stirring, 2-3 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately.

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