Egg Fried Rice
Easy
< 20 Minutes
Serves 4
Egg Fried Rice
Method
How to Cook White Rice To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.
Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.
Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.
Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and toss for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.
Note:
To make this dish vegetarian omit the bacon and the prawns!
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Egg Fried Rice
Easy
< 20 Minutes
Serves 4
N/A
Ingredients
Method
How to Cook White Rice To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.
Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.
Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.
Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and toss for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.
Note:
To make this dish vegetarian omit the bacon and the prawns!