Ingredients
- a mugful of American long grain rice
- a cupful of frozen peas
- 2 tbsp sunflower oil
- 2 back bacon rashers, roughly chopped
- 1 small red pepper, chopped
- 2 garlic cloves, thinly sliced
- 2 large eggs
- 1 heaped tsp Chinese five-spice powder
- 2 spring onions, shredded
Method
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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.
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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).
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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.
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Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice and the rice and peas. Top with the shredded spring onions.