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Bacon and egg fried rice

Jun Tanaka from Market Kitchen
Jun Tanaka brings our favourite breakfast items into a comforting meal of fried rice

Bacon and egg fried rice

Method

1. Heat the oil in a wok until smoking and fry the bacon lardons for 2-3 minutes, or until crisp. Stir in the chilli, ginger and garlic and continue to fry for 2-3 minutes.

2. Add the beaten eggs, season with salt and pepper, and quickly scramble. Melt the butter into the eggs, then add the peas and spring onions and cook for 1-2 minutes, longer if using frozen peas.

3. Stir in the cooked rice, then season with the soy sauce. Continue to cook for another 2-3 minutes, stirring and tossing until the rice and the other ingredients are well combined.

4. Pile onto a plate and serve.

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Serves: 2

Prep: 10 min
Cook: 15 min

Ingredients
2 tbsp groundnut oil
2 smoked streaky bacon rashers, cut into lardons
1/2 chilli, finely chopped
1 inch piece root ginger, finely chopped
1 clove Garlic
2 Eggs, beaten
knob of Butter
1 handful garden peas, (fresh or frozen)
2 Spring onions, finely sliced
300g leftover cooked rice
1 tbsp Soy sauce