Name: Bacon, egg and mushroom fried rice
Total time: 1200 s
Yield: 2
Ingredients: 2 egg; 2 teaspoon soy sauce; 2 teaspoon sesame oil; 4 rasher bacon; 200 gram white mushroom; 1 bunch salad onion; 1 pouch microwave wholegrain rice

Step 1

Whisk the eggs (2) , soy sauce (10 mL) and sesame oil (10 mL) in a bowl and set aside.

Step 2

Heat a frying pan or wok over a medium heat. Add the bacon (4 rashers) and fry for 4-5 minutes, until crisp. Remove from the pan and set aside.

Step 3

Heat a splash of oil in the same pan and add the mushrooms (200 g) . Fry for 5 minutes, tossing now and again, until browned. Add the white parts of the spring onions (1 bunch) for the last minute or so of cooking.

Step 4

Add the rice (1 pouch) and bacon and cook, stirring, for 3-4 minutes, until the rice is hot.

Step 5

Make a space in the pan, add a splash more oil and pour in the egg mix. Fry for a few minutes without moving until the edges start to cook. Stir the eggs through the rice, keeping some bigger pieces. Divide between serving dishes and top each with the remaining spring onions.

Bacon, egg and mushroom fried rice

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