Egg-fried rice with smoked bacon and peas
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Ingredients
- 100g of smoked bacon lardons
- 2 garlic cloves , minced
- 1 knob of ginger , approximately 1 inch, minced
- 500g of long grain rice, cooked and allowed to cool completely, ideally overnight in the fridge
- 1 tbsp of groundnut oil
- 2 eggs , beaten
- 3 tbsp of light soy sauce
- 2 tsp toasted sesame oil
- 1 tsp white pepper
- 2 handfuls of frozen peas
- sea salt to taste
Method
1
In a wok or large frying pan, fry the bacon over a medium heat for 5 minutes or until the fat renders out and the bacon is cooked and crispy
- 100g of smoked bacon lardons
2
Add the minced garlic and ginger and stir-fry together with the bacon in the rendered fat until fragrant
- 1 knob of ginger , approximately 1 inch, minced
- 2 garlic cloves , minced
3
Turn the heat up to high before adding the cold cooked rice. Spread the rice out so that everything is heated through, and jab lightly with the edge of your spatula to break up any clumps
- 500g of long grain rice, cooked and allowed to cool completely, ideally overnight in the fridge
4
Move the rice to the sides of the wok or pan, add the groundnut oil to the little well created in the centre and, when hot, pour in the beaten egg. When the egg starts to set, scramble and stir into the rice
- 2 eggs , beaten
- 1 tbsp of groundnut oil
5
Add the soy sauce, sesame oil and white pepper, stirring and tossing to make sure all the grains are well coated. Continue cooking until the edges of the rice and eggs turn a light golden brown
- 1 tsp white pepper
- 3 tbsp of light soy sauce
- 2 tsp toasted sesame oil
6
Finally, add the frozen peas and continue stir-frying on high heat for a few minutes until the peas are cooked. Check for seasoning, adjusting with a pinch of sea salt as necessary. Serve immediately
- 2 handfuls of frozen peas
- sea salt to taste
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Egg-fried rice with smoked bacon and peas
