© 2017 Ching He Huang. All rights reserved.

Bacon And Egg-Fried Rice

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


494.00

Protein (g)


20.40

Carbs (g)


45.20

Sugars (g)


3.30

Fat (g)


27.00

Sat Fat (g)


6.20

Fibre (g)


2.80

Sodium (mg)


1177.00

Source from

China Modern

About the recipe

main courses

I cannot function without a good hearty breakfast. This recipe is one that I usually make from leftover rice I have in the fridge and of course I always keep a packet of garden peas in th e freezer for when I'm in need of making a quick fix like egg-fried rice. This has become one of my favourite breakfasts, washed down with a glass of freshly squeezed orange juice. Naughty but good.

Ingredients
  • Vegetable oil 1 tablespoon
  • Egg 2, beaten
  • Unsmoked streaky bacon rasher 80g / 0.17 lb, chopped into small dice
  • Frozen peas 70g / 0.15 lb
  • Cooked cold rice 300g / 0.66 lb
  • Low sodium light soy sauce 2 tablespoons
  • Sesame oil 1 tablespoon
  • Ground white pepper

Steps

  • Heat a wok over high heat and add the vegetable oil. Tip the beaten eggs into the wok, stir to scramble, then remove and set aside.
  • Put the bacon into the same wok and stir fry until browned and slightly crispy.
  • Throw in the frozen peas and stir fry for less than a minute. Add the rice and mix well until the rice has broken down.
  • Add the egg back into the wok and stir through. season with light soy sauce, sesame oil and a pinch of ground white pepper and serve immediately.
Ingredients
  • Vegetable oil 1 tablespoon
  • Egg 2, beaten
  • Unsmoked streaky bacon rasher 80g / 0.17 lb, chopped into small dice
  • Frozen peas 70g / 0.15 lb
  • Cooked cold rice 300g / 0.66 lb
  • Low sodium light soy sauce 2 tablespoons
  • Sesame oil 1 tablespoon
  • Ground white pepper