Fried rice

Ingredients (serves 4)

• 1 cup white long-grain rice
• 2 teaspoons peanut oil
• 2 eggs, lightly beaten
• 3 rashers middle bacon, trimmed, chopped
• 1 garlic clove, crushed
• 3 green onions, chopped
• 1 cup frozen peas
• 1 cup beansprouts, trimmed
• 1 tablespoon Lee Kum Kee soy sauce

Method

1. Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.
2. Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Add half the egg. Swirl to cover base of wok. Cook for 30 seconds or until just set. Lift from wok. Transfer to a board. Repeat with remaining egg. Roughly chop egg.
3. Heat remaining oil in wok. Stir-fry bacon for 3 to 5 minutes or until lightly browned. Add garlic, onion and peas. Stir-fry for 2 minutes. Add rice. Stir-fry for 3 to 5 minutes or until rice is heated through and peas tender. Add beansprouts and soy sauce. Stir-fry for 1 minute. Season with pepper. Serve.

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