I used to whip up a mean fried rice, and this recipe will be my attempt to reclaim former glory 🙂
- 2 tbs peanut oil
- 150g rindless bacon rashers, cut crossways into long thin strips
- 150g cocktain prawns
- 1 small red capsicum, halved, deseeded, finely chopped
- 300g (2 cups) frozen peas, thawed
- 3 eggs, lightly whisked
- 600g (4 cups) cooked long-grain white rice
- 65g (1 cup) bean sprouts
- 2 tbs soy sauce
- 2 green shallots, trimmed, diagonally thinly sliced
You will need to cook 300g (1 1/2 cups) raw long-grain rice for this recipe. For best results, cook the rice the day before (this allows time for the rice to dry slightly so the grains will be less sticky). Keep in an airtight container in the fridge. If you are cooking the rice on the day, drain it very well in a colander before using.
Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.
Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.
Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.
Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and cook over medium heat, tossing, for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.