Description
This is a delicious, easy fried rice recipe that’s better than take away! It uses simple ingredients and makes a heap. Enjoy!
Ingredients
Scale
- 1 onion
- 200g bacon, diced
- 1/2 red capsicum
- 2 tbs olive oil
- 9 cups white long-grain rice, cooked
- 1/2 cup soy sauce, or to taste
- 1 x 420g can peas and corn
- 6 eggs
- 1 tbs milk
- 2 tbs fresh parsley
- Salt and pepper, to taste
Instructions
- Add salt to a large saucepan of water and bring to a boil. Add rice and cook for 15 minutes (or to packet instructions depending if you’re using a different type) strain, rinse and set aside.
- Add eggs, milk and a little salt and pepper to a medium-sized bowl, and whisk until incorporated.
- In a medium-hot pan, add 1 tbs oil and pour egg mixture into pan. Immediately after, swirl the egg mixture around using the handle, so it is roughly spread evenly over the pan. Cook for a few minutes until set on top, with a spatula work the edges up and flip the egg over with the help of a second spatula and cook the other side until browned.
- Once cooked remove from pan onto a chopping board to cool and cut into small squares and set aside.
- Dice onion and capsicum and set aside.
- In a medium-hot frypan fry the bacon and onion in oil for a couple of minutes, then add the capsicum for a couple of minutes, stirring with a wooden spoon as it cooks.
- Turn the heat down to medium, then add the cooked egg, peas and corn into the pan with the onion, bacon and capsicum. Heat for a couple of minutes until warm. Now add in the cooked rice, large spoonful by spoonful, stirring continuously to heat and incorporate. Then add in the soy sauce little by little until mixed through the rice.
- Add the parsley in at the end and stir through. Season as needed. Enjoy!