Bacon and Egg Fried Rice
It was one of those days
when my husband was caught in a meeting and was not coming home for lunch. He
notified me quite early and I took a day off. I had some leftover stale rice in
the fridge and some bacon. I had a book to finish and made fried rice to escape
the hassles of lengthy cooking. Crispy bacon and fluffy scrambled eggs. A
perfect combination and even more perfect with some stir fried rice. It’s one
of our favourites...Bacon and Eggs Fried Rice.
Bacon and Egg Fried Rice
Serves 2
Ingredients:
2 and ½ cups of cooked
stale rice
2 eggs
¾ cup of chopped bacon
1 small onion – sliced
½ capsicum – chopped
1 tbsp dark soy sauce
1 tsp oyster sauce
½ tsp fish sauce
½ tsp sesame oil
1 tbsp ground black
peppercorns
A few parsley / coriander
leaves – chopped
Salt
2 tbsp oil
Method:
Heat 1 tsp oil and fry the
chopped bacon until crisp. Drain the oil and keep the fried bacon aside.
Heat 2 tsp oil and break
the eggs into the pan. Whisk it with a fork or cooking spoon and sprinkle some
salt and pepper over it.
Gently cook the eggs on
low flame and tear to scramble.
Take them out of the pan
and keep with the bacon.
In a small bowl mix
together the soy sauce, oyster sauce, fish sauce and sesame oil. Keep aside.
Now heat the rest of the
oil in a wok and throw in the sliced onions and chopped capsicum.
Cook on medium to high
heat until you see the onions becoming golden from the edges.
Add the cooked bacon and
eggs and rice.
Drizzle the mixed sauce
over them and fry them on high flame stirring continuously and gently.
Sprinkle salt and the rest
of the ground black peppercorns and mix well.
Switch off the flame and
serve hot with a sprinkle of parsley or coriander leaves on top of them.
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