Oriental egg fried rice
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Oriental egg fried rice

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only
Sara Buenfeld’s fast and easy fried rice makes for a delicious Chinese supper

  • Prep:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g

Ingredients

  • a mugful of American long grain rice
  • a cupful of frozen peas
  • 2 tbsp sunflower oil
  • 2 back bacon rashers, roughly chopped
  • 1 small red pepper, chopped
  • 2 garlic cloves, thinly sliced
  • 2 large eggs
  • 1 heaped tsp Chinese five-spice powder

Method

  1. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

  2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don’t rinse).

  3. Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.

  4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

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