Fussy youngsters and hungry teens will be equally pleased by this twist on the popular Asian classic. With bacon, eggs and peas, it could be a side or main!
- 12 streaky bacon rashers, thinly sliced
- 2 tsp extra virgin olive oil
- 2cm piece ginger, finely grated
- 2 cloves garlic, crushed
- 1 fresh long red chilli, finely chopped
- 2 x 250 g pouches microwave jasmine rice, heated
- 160 g frozen peas, defrosted
- 4 eggs
- 2 tsp sesame oil
- 1 tbsp light soy sauce
- 2 tbsp finely chopped fresh chives, plus extra to garnish
- Heat a wok or large nonstick frying pan over a high heat. Add bacon and olive oil and cook, stirring, for about 5 minutes or until bacon is crispy. Remove bacon from wok using a slotted spoon, leaving any residual fat and oil in wok.
- To same wok, add ginger, garlic and chilli. Cook for 30 seconds or until very fragrant. Add rice, peas and bacon. Cook, stirring occasionally, for a further 5 minutes or until peas are hot.
- Meanwhile, whisk eggs and sesame oil in a medium bowl until combined.
- Pour egg mixture into hot rice mixture and cook, stirring, until egg is just set. Stir through soy sauce and chives. Top with extra chives and serve.
Substitute 1 tbsp Thai chilli jam paste for the light soy.
If you want to make it heartier: In Step 1, add 300g pork mince and cook for an extra 5 minutes or until pork is cooked through. Remove both pork and bacon from wok and return to wok in Step 2.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.4 g|
|Total carbohydrates||45.0 g|
|- Sugars||0.7 g|
|Dietary fibre||2.7 g|