I spotted this recipe in Fresh Living magazine (a free food magazine) and hoping it was as easy as they said I bookmarked it. am happy to say the recipe is both easy and delicious & it was enjoyed by everyone. I'm sending this to Ruth for her Bookmarked recipe's event!
Ingredients (serves 4)1 cup long grain white rice
2 teaspoons vegetable oil
2 bacon rashers, chopped
( I used ham)
approx half cup corn
2 shallots, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve
- Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
- Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
- Add bacon to wok. Cook 4 minutes until light golden. Add shallots, peas, corn and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.