Fried rice is what the fridge does at the end of the week when nobody's watching. Cold rice, bacon, whatever vegetables survived, an egg scrambled through, and Chilli Crunch stirred in at the end so the crisp bits stay crisp. A fried egg on top, because a fried egg on top. Dinner from nothing in fifteen minutes.
15 mins. Serves 2.
Ingredients
- 3 cups cold cooked rice, day old
- 2 dessertspoons Plateit Chilli Crunch
- 150g bacon, diced
- 4 eggs
- ½ cup frozen peas
- 3 spring onions, sliced
- 1 tbsp tamari
- 1 tbsp neutral oil
Method
- Render the bacon in a hot wok until crisp. Leave the fat in.
- Scramble 2 eggs hard in the fat, break them up, push to one side.
- Rice in, pressed flat. Leave it alone for a minute to catch, then toss. Peas and tamari in.
- Off the heat, stir through 2 dessertspoons of Plateit Chilli Crunch and most of the spring onion.
- Fry the last 2 eggs in the oil, crisp edged, runny yolked. One on each bowl, spring onion over.
Swap it: No bacon? Leftover roast chicken, prawns, or nothing at all. The rice and the jar carry it either way.
