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Bacon and egg fried rice

Ching He-Huang from Ching's Kitchen
A great pick-me-up after a late night out, Ching-He Huang's hot snack is a great filler for hungry friends

Bacon and egg fried rice

Method

1. Heat a wok with one tablespoon of the oil over a moderate heat, and pour in the beaten eggs. Tip the pan around so that the eggs set in a thin layer - much like a pancake. When cooked, transfer the omelette to a chopping board and cut into small pieces - about 2cm squares.

2. In the same wok, heat the remaining 1 tablespoon of oil and fry the bacon until crisp. Tip in the cooked rice, followed by the peas and omelette pieces, and heat through. Season with soy sauce and a pinch of black pepper before serving.

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Serves: 1-2

Prep: 10 min
Cook: 10 min

Ingredients
2 tbsp vegetable oil
2 egg, beaten
75g Bacon, unsmoked, chopped into 2cm pieces
250g rice, cooked, left over rice from the day before is perfect
50g peas, cooked
1 tbsp light Soy sauce
0.5 tsp ground black pepper