FRIED RICE

This dish is not suitable for reheating as the rice has been already cooked once before.

Serves 4

         2 tablespoons oil

         1 onion, finely diced

         125g diced bacon

         1 large red capsicum, diced

         1 green capsicum, diced

         3 eggs, whisked

         4 cups cold cooked long-grain rice

         2 tablespoons soy sauce, approximately

Heat the oil in a wok over medium–high heat. Add the onion, bacon and capsicum and sauté until onion is transparent. Push to one side of the wok.

Tip the whisked eggs into the wok. Wait until the egg cooks on one side, then turn over to cook on the other. Cut into smaller pieces or ribbons in the wok. Alternatively, stir the egg as it cooks for a more scrambled effect.

Add the rice and stir with a spatula to combine. Gently mix in the soy sauce and taste, adding more if necessary. Heat through to piping hot.

VARIATION

Extra vegetables can be added with the onion. Seafood, such as prawns, can be added too. In this case add the prawns after the rice is heated through and cook for about 3 minutes more.