May 9, 2016 by dgarnett2013
Fried rice with smoked bacon & peas: Chicken and Rice by Shu Han Lee
- 1 tab groundnut oil
- 100g smoked back bacon, roughly chopped
- 1 clove garlic, finely chopped
- 2.5cm piece of ginger, finely chopped
- 500g cold cooked long-grain rice
- 2 free-range eggs, beaten
- 1 tab sesame oil
- generous dash of white pepper
- 2 handfuls of frozen green peas
- You can ring the changes by using fish sauce instead of soy sauce and/or adding a dollop of chilli paste for a spicy version.
Heat half the groundnut oil in a wok or large frying pan, then add the bacon and fry over a medium heat until crisp, about 10 mins.
Add the garlic and ginger and stir-ffy in the rendered bacon fat until fragrant.
Turn the heat up to high and add the cold cooked rice. Spread it out so that everything is heated through, and jab lightly with a spatula to break up lumps.
Move the rice to the sides of the wok or pan, then pour the rest of the groundnut oil into the little well created in the centre, and when hot, add the beaten eggs. When the eggs start to set, let them scramble, then stir into the rice. Drizzle the soy sauce and sesame oil over and sprinkle with white pepper, stirring and tossing to make sure all the grains are well coated.
Finally, add the frozen peas and continue stir-frying on a high heat for a minute or so, until the peas are cooked and some of the rice begins to caramelise. Serve immediately.
Eaten when the tulips were over but seed sowing and growing reached peak capacity.