Whip-round-the-fridge rice

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1. Video tutorial: Crushing garlic

1. Boil a pan of water, then add the rice. Cook for 8-10 mins until cooked but still firm.
2. Meanwhile, heat the oil in a pan. Fry the bacon pieces until crisp and tip onto a plate. Add the onion and garlic and fry until soft. Drain the rice then add to the pan with the crispy bacon, butter, frozen peas and chicken. Heat through, stirring all the time until piping hot. Stir in the chopped tomatoes, soy sauce and seasoning, if it needs it, to finish.

489 kcalories, protein 24g, carbohydrate 69g, fat 15 g, saturated fat 6g, fibre 4g, salt 2.29 g

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• Ruth

  23 September 2009

  Ruth commented on this recipe

  Really yummy! A real staple because it can be just thrown together at the last minute!! It is also nice with a tablespoon of Thai fish sauce too!

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• happy girl

  23 October 2009

  happy girl commented on this recipe

  ive been doing this sort of recipe for years.as you said,it always tastes good.i have always called "it throw it all in"!

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Ingredients

• 300g basmati rice
• 1 tbsp oil
• 3-4 rashers bacon , chopped
• 1 onion, finely chopped, and 2 garlic cloves , crushed
• 25g butter
• 140g frozen peas
• 175g leftover cooked chicken , shredded
• 3-4 tomatoes , finely chopped
• 2 tbsp soy sauce

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 15 mins

Cook 15 mins

Ingredients

• 300g basmati rice
• 1 tbsp oil
• 3-4 rashers bacon , chopped
• 1 onion, finely chopped, and 2 garlic cloves , crushed
• 25g butter
• 140g frozen peas
• 175g leftover cooked chicken , shredded
• 3-4 tomatoes , finely chopped
• 2 tbsp soy sauce

489 kcalories, protein 24g, carbohydrate 69g, fat 15 g, saturated fat 6g, fibre 4g, salt 2.29 g

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