29 August, 2015
C4K Fried Rice
C4K Fried Rice
Serves: 4-6
Ingredients:
- 2 eggs, lightly beaten
- 1 tablespoon milk
- 2 cups cooked, 1 day old rice
- 3/4 cup bacon pieces or left over roast meat
- 1/2 cup chopped onion
- 1/2 cup diced carrots
- 1/2 cup corn kernels
- 1/2 cup frozen peas
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
Method:
- Lightly beat the egg and milk together and season with salt and pepper
- Heat a heavy based frying pan over a medium heat and spray liberally with rice bran oil spray, evenly spread the egg mixture over the bottom off the pan
- Cook for approximately 2-4 minutes or until the edges are starting to curl inward, gently flip the egg over as a whole and cook for another 1 minute
- Starting one side roll the egg until completely rolled into a cigar shape and remove from the frying pan and set aside
- Heat 1 tablespoon of rice bran oil or sesame oil in the same frying pan and add in the garlic and onion sautéing for about 2 minutes until the onion starts to soften
- Add in the bacon and the remaining vegetables and sauté for about 5 minutes until they slightly soften
- Add in the rice mixing well to ensure the vegetables are evenly spread throughout the rice
- Roughly slice the egg roll in all directions, add the chopped egg with the soy sauce and the rice vinegar and mix until well combined
- Allow the rice, sauces and egg to come to temperature before serving.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.