I created this recipe to use up some leftover rice. Most traditional fried rice recipes suggest using day old rice, so it’s a perfect way to use up leftovers whilst following the correct technique. I used basmati rice to lower the GI of this dish.
This is a basic fried rice recipe with plenty of veg and two protein sources- eggs and bacon. You could substitute ham or turkey bacon to reduce the fat. Everyone loved this meal in a bowl in front of the NRL footy finals tonight. This is a tasty Friday night easy meal, I decided to use frozen peas/corn/carrots which further reduced the preparation time.
Ingredients
2 cups cooked rice
2 teaspoons peanut oil
2 eggs, lightly beaten
4 rashes of bacon, diced
1 clove garlic, minced
1 small piece of ginger, minced
1 onion, finely diced
2 sticks celery, diced
1.5 cups of frozen peas/corn/carrots
4 mushrooms, diced
2 green shallots, sliced
1 tablespoon soy sauce
sesame oil
Method
1) Heat oil in wok. Add beaten egg and tip so the egg covers the base of the wok to form a thin omelette. Once just set, flip the omelette over itself. Cut the rolled omelette into thin strips with your spatula and set aside
2) Brown the bacon and set aside
3) Add the onion and sauté until translucent. Add garlic and ginger and cook until golden
4) Saute the celery for 2 minutes, then add the frozen veg and cook for two minutes. Add the mushrooms and shallots and sauté for a further minute or so
5) Once the vegetables are just cooked, add the rice and stir well to combine. Return the egg and bacon to the wok and stir through the soy sauce. Check for seasoning and add a little more if you require. Finish with a few drops of sesame oil- use sparingly!
Recent Comments