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Oriental Egg Fried Rice recipe

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a mugful of long grain rice
a cupful of frozen peas
2 tbsp sunflower oil
2 back bacon rashers, roughly chopped
1 small red pepper , chopped
2 garlic cloves , thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder

  • 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.
  • 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).
  • 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.
  • 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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