Fried Rice

2 cups jasmine rice
4 eggs
3 tablespoons vegetable oil
4 bacon rashers, chopped
2 carrots, peeled and finely chopped
4 shallots, trimmed, finely sliced
1/2 cup frozen peas and corn, thawed
3 tablespoons soy sauce, plus extra to serve

1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain, refrigerate until required.
2. Using a whisk, lightly beat eggs in a small bowl, adding 1⁄2 tsp of turmeric to enhance the colour. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
3. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.



23.06.09 - We tried this recipe last night. Was very easy to make, and ended up putting it all in the wok because there was no way it was going to fit all in the frying pan! It was ok....Dave like it!! I thought it was a little bland and needed something...maybe it's just the fact that I have the 'flu and everything tastes the same!! I would like to get Mum and Dad's recipe for Fried Rice - the Fried Rice I remember. This recipe was not like that at all.