Egg fried rice slice

 

20 Min Prep    /    45 Min Cook    /    4 Serving

Ingredients : 

200g (1 cup) white long-grain rice

1 tbsp vegetable oil

2 bacon rashers, cut into thin strips

1 red capsicum, chopped

1 carrot, grated

80g (1/2 cup) frozen peas, thawed

2 green shallots, thinly sliced

2 tbsp soy sauce

6 eggs, lightly whisked

Method Steps : 

Cook the rice in a large saucepan of boiling water for 10 minutes or until just tender. Drain and leave to cool (see Notes).

Preheat the oven to 180°C/160°C fan forced. Lightly grease a 6-cup capacity ovenproof dish.

Heat the oil in a large, deep frying pan or wok over medium heat. Add bacon and stir-fry for 4 minutes or until lightly browned. Add capsicum and carrot and stir-fry for 1 minute or until carrot starts to soften. Add peas, shallot and rice. Stir-fry for 3-4 minutes or until rice is heated through. Add soy sauce and stir-fry to combine. Transfer to a large bowl and set aside to cool slightly.

Discover how to prepare bacon and cook rashers in the oven or fry pan to make it perfectly crispy, every time. Plus, a clever trick to…

Add the eggs to the rice mixture and fold through until evenly combined. Pour into the prepared pan and smooth the surface. Bake for 25 minutes or until set and golden brown. Cut into squares to serve.

Recettes Cooking