Simple and filling, this is a classic recipe with a twist.
Chinese food uses many staple ingredients that are fairly inexpensive, and traditional oriental dishes are fairly easy to create. There’s also plenty of ways to personalise these dishes, from meats to vegetables, which we’ve used to our advantage in this recipe.
Egg Fried Rice
You will need (serves 2):
- 4 rashers of smoked bacon, diced (£2 for 16 rashers, 50p)
- 2 eggs (£1 for 10 (promotion), 20p)
- 100g peas (£1 for 400g, 25p)
- 1/2 large onion, diced (50p for 1, 25p)
- 5 spring onions, sliced (21p)
- 200g (preferably long grain) rice (£1 per kg, 20p)
- Pinch of salt, pepper and chilli flakes
- 1tsp Chinese spice (all spice or optima will work if you don’t have any)
- 2tbsp oil (any will do; sunflower, vegetable, groundnut)
**You could use “fake” bacon instead of smoked bacon if you’re vegetarian**
Simple cooking method:
- Cook your rice as per your preferences, I used the absorption method.
- In a heavy based pan/ wok heat your oil, seasoning and spices. Once hot, add your bacon and fry until it starts to crisp.
- Add both the onions and spring onions to the mixture. Set aside a few spring onions to serve.
- Once the onions and bacon are cooked, add the rice and peas. Combine all the flavours together and keep the mixture moving.
- You can either cook your egg in a separate pan or make some space in the pan with the rice mixture. You’re looking to make a scrambled egg. Once you have you can stir it into the rice. If you prefer your egg more chunky just slowly stir the mixture, if you’d like it more in fine pieces give the mixture a thorough stir.
- Once fully combined you’re ready to serve. You could add some soy sauce to taste, and serve alongside one spring rolls.