Crispy Fried Rice With Vegetables
Crispy Fried Rice With Vegetables
A practical Crispy Fried Rice With Vegetables recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.
Total time: 20 minutes
Ingredients
- 6 Rashers Streaky Smoked Bacon, Cut Into 1Cm/ 1/2In Wide Strips
- 100G/3 1/2Oz Kimchi, Roughly Chopped
- 1 Large Carrot, Coarsely Grated
- 500G/1Lb 2Oz Cooked Long-Grain Rice (Approx. 175G/6Oz Uncooked Rice)
- 1/2 Tsp Dried Chilli Flakes
- 1 Tbsp Soy Sauce
- Bunch Spring Onions, Thinly Sliced
- 2 Tbsp Vegetable Oil
- 4 Free-Range Eggs
- Chilli Sauce, To Serve
Method
- Spray an electric wok with non stick spray. Heat over medium heat. Add the bacon, kimchi, carrot and rice and stir fry for 2 3 mins, until the bacon is crisp. Season with the chilli flakes and soy sauce and fold through the spring onions.
- Heat half the oil in the wok and fry the eggs over medium heat for 3 4 mins, turning. Transfer to a plate.
- Heat the remaining oil in the wok and stir fry the fried rice for 2 mins, stirring. Fold in the fried eggs and serve with the chilli sauce.