Chinese recipe for 4 people, takes only 20 mins; recipe has long grain rice, frozen pea, sunflower oil, back bacon, red pepper, garlic clove, egg and chinese five-spice powder.
Oriental egg fried rice
Course: Chinese
Servings
4
servings
Prep time
20 mins
Ingredients
- Red Pepper: 1 small red pepper, chopped
- Garlic Clove: 2 garlic cloves, thinly sliced
- Egg: 2 large eggs
- Frozen Pea: a cupful of frozen peas
- Sunflower Oil: 2 tbsp sunflower oil
- Chinese Five Spice Powder: 1 heaped tsp Chinese five-spice powder
- Long Grain Rice: a mugful of American long grain rice
- Back Bacon: 2 back bacon rashers, roughly chopped
Directions
- 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.
- 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).
- 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.
- Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice
