Oriental Egg Fried Rice

Oriental Egg Fried Rice


  • A Mugful Of American Long Grain Rice
  • A Cupful Of Frozen Peas
  • 2 Tbsp Oil
  • 2 Back Bacon Rashers, Roughly Chopped
  • 1 Small Red Pepper, Chopped
  • 2 Garlic Cloves, Thinly Sliced
  • 2 Large Eggs
  • 1 Heaped Tsp Chinese Five-Spice Powder


Coocking Method

First Of All Fill A Roomy Saucepan With Water, Bring To The Boil And Tip In A Heaped Teaspoon Of Salt – The Water Will Bubble Furiously. Then Pour In The Rice, Stir Once And Return To The Boil, Then Turn The Heat Down A Little So That The Water Is Boiling Steadily, But Not Vigorously.
After This Boil Uncovered, Without Stirring (This Makes For Sticky Rice) For 10 Minutes. And After 8 Minutes, Throw In The Frozen Peas, Boil For 2 Minutes And Drain (Don’T Rinse).
Now Heat The Sunflower Oil In A Wok And Stir Fry The Bacon For 3-4 Minutes Until Crisp. Tip In The Red Pepper And The Garlic Cloves And Stir Fry For 2 Minutes.
Then Beat The Eggs, Pour Into The Pan And Stir Fry Until The Egg Just Sets. Toss In The Chinese 5-Spice
Your Tastey Oriental Egg Fried Rice Is Ready.

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