2 tablespoons olive oil
2 1/2 cups uncooked white rice
6 rashers bacon, finely diced
6 spring onions, finely sliced
1 cup corn kernels
1 cup peas
3-4 tablespoons soy sauce
Directions to Cook:
Cook rice until just tender. Strain and rinse and allow to cool thoroughly (cold rice works best for fried rice– prepare rice ahead if you can and refrigerate).
Heat oil in a heavy based frypan on medium-high heat. Add beaten eggs and cook mixture on both sides until cooked through. Remove from pan and set aside to cool.
Add an extra tablespoon of oil to the pan and cook diced bacon. Sauté for a few minutes or until just tender. Add finely sliced spring onions and peas and corn kernels and toss until warmed through. Add cooked rice. Stir fry for around 5-10 minutes or until rice is heated through. Add chopped egg and toss through to warm. Add soy sauce and stir through until thoroughly mixed. Serve.
NOTE: I usually double this recipe to feed the family.
* You can add almost anything you like to fried rice: capsicum, corn kernels, cooked prawns, bean sprouts, carrots, broccoli, etc.
* Add sliced leftover roast meat to fried rice mix. Toss to warm through. Chicken and Pork are good choices for fried rice.
Gluten Free Variation:
Make sure Soy Sauce is gluten free. I use Fountain Soy Sauce.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.