Fried rice is such a versatile dish. It’s delicious with a curry, or just on its own.
1. Cook rice in a rice cooker or in a large saucepan with salted water. Drain and cool completely.
2. Heat 1 tablespoon oil in a wok, swirl oil to coat the base and add the beaten eggs. Cook for 2 minutes then gently flip and cook the other side for a minute. Remove and cut into strips.
3. Heat 1 tablespoon oil in the wok and cook bacon until crispy. Add mushrooms, garlic and spring onions. Cook for 5 minutes. Remove and set aside. Add prawns and stir fry until prawns have turned pink. Do not overcook! Remove prawns and set aside.
4. Heat remaining oil in the wok, add vegetables and stir fry until there is no liquid remaining. Add peas and stir fry for 2 minutes.
2 cups jasmine rice
4 tablespoons vegetable oil
3 eggs, lightly beaten
100g shortcut bacon, diced (defrosted)
100g mushrooms, sliced
3 cloves garlic, crushed
4 spring onions, sliced diagonally
½kg peeled green prawns, deveined
1 tablespoon vegetable oil
250g frozen vegetables
1 cup frozen peas, defrosted
3 tablespoons soy sauce
2 teaspoons sesame oil