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Egg fried rice and vegetables being stirred in wok

Easy egg fried rice

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Rating: 4 out of 5.45 ratings
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

Sara Buenfeld’s fast and easy fried rice with bacon and vegetables makes for a delicious Chinese-style supper

Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 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.

  • STEP 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).

  • STEP 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.

  • STEP 4

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

Recipe from Good Food magazine, May 2002

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Overall rating

Rating: 4 out of 5.45 ratings
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