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Fried rice is one of those comforting dishes that everybody loves. You should have most of these ingredients in your fridge and pantry, which makes this a quick throw-together meal. Fried rice freezes well, so double this recipe for a stand-by supper.
PS You need cooled, cooked rice for this recipe. If you don’t have some on hand, cook the rice and leave to cool before starting.
2 tablespoons peanut or olive oil
3 eggs, lightly whisked
2 bacon rashers, finely chopped
1 small onion, sliced
3 garlic cloves, crushed
2 cm piece ginger, peeled and grated
2 tablespoons Chinese rice wine (available from Asian food shops; dry sherry is a good substitute)
1 tablespoon soy sauce
1 teaspoon caster sugar
1 teaspoon oyster sauce
2 cups cooked white or brown rice, cooled
1/2 cup frozen peas
1 teaspoon sesame oil
3 spring onions, sliced
1 fresh red chilli, sliced (optional)
Heat 1 tablespoon of the oil in a large work over medium heat until hot and shiny. Tip the egg into the wok and swirl around. Cook for 1 minute, flip the omelet over and cook for a further minute. Remove from the wok and roughly chop into strips.
Add the remaining oil and the bacon to the wok and fry for 2 minutes or until crisp. Add the onion, garlic and ginger and cook for 2 minutes or until fragrant.
Add the rice wine, soy sauce, sugar and oyster sauce, stirring until the sugar dissolves. Tip the rice, peas and egg into the wok, tossing to coat well. Cook for 2-3 minutes or until the rice is heated through.
To serve, sprinkle with sesame oil, spring onion and the chilli, if using.