Crispy Bacon And Veg Fried Rice

8 Ingredients

Number of servings

1 1/2 cups jasmine rice
2tablespoons vegetable oil
200grams shortcut bacon, diced
500grams frozen Woolworths Australian winter veg mix
2 spring onions, green and white parts separated, thinly sliced
2tablespoons soy sauce
4 free range eggs
1/4teaspoons chilli flakes

Nutrition per serving

28% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Recreate this takeaway favourite at home. To save yourself time, use day-old rice and have dinner on the table in less than 30 minutes.

Method

Step 1 of 4

Place rice in a medium saucepan and rinse with water. Drain. Add 2 cups cold water. Cover with lid on and steam over low heat for 15 minutes or until water has absorbed and rice is tender. Remove lid and allow to cool.

Step 2 of 4

Meanwhile, heat 1 tbs oil in a large frying pan over medium heat. Add bacon and cook for 5 minutes, stirring, or until golden. Transfer to a paper towel-lined plate.

Step 3 of 4

Add frozen vegetables to pan and cook for 5 minutes, stirring, or until tender. Add bacon, rice, white part of onion and soy to pan and toss to combine. Divide mixture among bowls and cover to keep warm.

Step 4 of 4

Heat remaining oil in same cleaned pan over medium-high heat. Fry eggs for 3 minutes or until whites are set. Top rice in each bowl with egg, and serve sprinkled with chilli flakes and green part of onion.