Ingredients Jump to Instructions ↓

  1. a mugful of American long grain rice

  2. a cupful of frozen peas

  3. 2 tbsp sunflower oil

  4. 2 back bacon rashers, roughly chopped

  5. 1 small red pepper , chopped

  6. 2 garlic cloves , thinly sliced

  7. 2 large eggs

  8. 1 heaped tsp Chinese five-spice powder

Instructions Jump to Ingredients ↑

  1. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

  2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).

  3. Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.

  4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice


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