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1. Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 min, swirling every now and again, then tip it out and finely slice. Add bacon and mushrooms to pan, then fry until golden, about 3 mins. Add peas, garlic and ginger, then cook for 1 min.
2. Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.

Per serving

355 kcalories, protein 18g, carbohydrate 48g, fat 11 g, saturated fat 3g, fibre 6g, sugar 6g, salt 1.81 g

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Ingredients

• 2 tsp oil
• 1 egg , beaten
• 2 rashers bacon , chopped
• 175g mushrooms , sliced
• 200g frozen peas
• 1 garlic clove , crushed
• small knob of fresh root ginger , grated
• 2 tsp dark soy sauce , plus extra to serve
• 1 tsp sugar
• 250g cooked basmati rice

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 7 mins

Ready in 12 minutes

Low-fat

Ingredients

• 2 tsp oil
• 1 egg , beaten
• 2 rashers bacon , chopped
• 175g mushrooms , sliced
• 200g frozen peas
• 1 garlic clove , crushed
• small knob of fresh root ginger , grated
• 2 tsp dark soy sauce , plus extra to serve
• 1 tsp sugar
• 250g cooked basmati rice

Per serving

355 kcalories, protein 18g, carbohydrate 48g, fat 11 g, saturated fat 3g, fibre 6g, sugar 6g, salt 1.81 g

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