Simple Fried Rice
2 cups/440g long-grain rice
1 tablespoon sesame oil
4 rashers bacon (chopped)
1 clove garlic (crushed)
1 tablespoon finely grated fresh ginger
1 red pepper (chopped)
1 carrot, cut into thin strips
250g uncooked prawns (shelled and deveined)
60g frozen peas
4 spring onions (sliced diagonally)
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 eggs (lightly beaten)
1. Cook rice in boiling water in a large saucepan following packet. Drain well. Cool and refrigerate overnight.
2. To make omelette, heat vegetable oil in a wok over a medium heat. Pour in egg. Swirl to coat base and sides of wok. Cook for 3 minutes or until set. Remove omelette from wok. Cool. Roll up. Cut into strips.
3. Heat sesame oil in a clean wok over a medium heat. Add bacon, garlic and ginger. Stir-fry for 1- 2 minutes. Drain bacon mixture on absorbent kitchen paper.
4. Add red pepper and carrot to wok. Stir-fry for 3 minutes. Add prawns. Stir-fry for 5 minutes. Add rice, omelette strips, bacon mixture, peas, spring onions and soy sauce. Stir-fry for 5 minutes or until peas are cooked and mixture is heated through.
Tip: For optimal results when making fried rice, cook the rice in advance, and refrigerate it overnight. This then ensures that the rice does not stick together. Rice re-heated/cooked in the microwave does not need to be refrigerated before use.