Bacon, Egg and Mushroom Fried Rice |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This tasty recipe is made in a flash and makes a great speedy lunch or quick meal especially good if you have leftover rice from the night before! Ingredients:
1 tablespoon vegetable oil |
2 eggs, beaten |
3 ounces unsmoked bacon, chopped into small pieces |
2 ounces frozen peas |
4 ounces shiitake mushrooms, diced |
9 ounces cold cooked rice |
1 dash light soy sauce |
1 dash sesame oil |
Directions:
1. Heat a wok over a high heat and add the vegetable oil.
2. Tip the beaten eggs into the wok, stir to scramble, then remove and set aside.
3. Put the bacon into the same wok and stir fry until browned and slightly crisp.
4. Throw in the frozen peas and mushrooms and stir fry for less than a minute. Add the rice and mix well until the rice has broken down.
5. Return the eggs to the wok. Season with light soy sauce, sesame oil and a pinch of white pepper. Serve immediately.
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