Oriental egg fried rice

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• sandy_baby

  26 June 2008

  sandy_baby rated and commented on this recipe

  

  lovely =)

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• sandra

  02 September 2008

  sandra rated this recipe

  

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• Lauren

  03 October 2008

  Lauren rated and commented on this recipe

  

  I left the bacon out and added onion and mushrooms, it was fantastic

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• Atherton1802

  01 November 2008

  Atherton1802 rated and commented on this recipe

  

  lovely recipe> we vary it a little according to whats in the cupboard but as kids love it and hubby will actually eat it, its well worth it...

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• H-Salahaddin

  02 December 2008

  H-Salahaddin commented on this recipe

  I tried this out; I loved it! Chicken strips work as well as the bacon; the egg gave it a lovely flavour =D

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• sjh1892

  15 March 2009

  sjh1892 rated and commented on this recipe

  

  Really tasty and incredibly easy! I also added finely chopped green beans and used chicken strips instead of bacon, really happy with the result. I only made this for 1 so adjusted the proportions accordingly, but in future I would use more eggs (i only used one medium). Will be making this again!

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• Bernadette

  27 May 2009

  Bernadette commented on this recipe

  I am going to try these recipe for our sunday lunch buffet this coming sunday.

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• janet

  06 July 2009

  janet rated and commented on this recipe

  

  made this as a last minute dinner and it ws very quick and easy turning out fine,I did however find it lacking in depth of flavour.I added some soy sauce but felt it still needed something more.

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• Michael Aberdeen

  06 July 2009

  Michael Aberdeen commented on this recipe

  Maybe I missd something but at what point is the rice combined with other ingredients and when is it fried if at all.

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• Rebecca

  14 July 2009

  Rebecca rated this recipe

  

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• Caz's Recipe

  20 July 2009

  Caz's Recipe rated and commented on this recipe

  

  Easy to make but a little bland. At what stage do you add the rice?

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• clair

  31 July 2009

  clair commented on this recipe

  Same as above - when do you add the rice to the wok?

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• Little Pip

  21 August 2009

  Little Pip rated and commented on this recipe

  

  A little confusing with the Method ending partway through, with the words "Toss in the Chinese 5-spice ", but I guessed the rest and it was very nice anyway. I think the amount of Chinese 5 Spice is a bit too much though and halved it.

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• lukewilliams99

  23 September 2009

  lukewilliams99 commented on this recipe

  when do you chuck in the rice???

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• Huroxoz

  14 August 2010

  Huroxoz rated and commented on this recipe

  

  A very tasty quick supper - nice cold, too!

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• James

  03 October 2010

  James rated and commented on this recipe

  

  very nice and very easy will make again but with added chicken next time

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• James

  09 October 2010

  James commented on this recipe

  i put the rice in the wok just after the chinese 5 seasons seemed to work well a little soya sause seemed to stop it from being to dry

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• ambutler

  10 November 2010

  ambutler rated this recipe

  

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• Coco Loco

  28 November 2010

  Coco Loco rated and commented on this recipe

  

  This was lovely! It was so easy, quick and very tasty. I added the rice to the wok after stir frying the bacon, red pepper and garlic, gave it a quick stir and then added the egg. The rice started to stick to the bottom slightly, but I kept mixing it and it was fine. I served it with chicken and it was eaten almost instantly. Definitely one to make again.

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• Franks food

  05 February 2011

  Franks food commented on this recipe

  I cannot find any mention of adding the boiled rice and peas to the wok! am I missing something here or just not following the instructions close enough?

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 - 30 mins

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

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