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SPEEDY FRIED RICE      

This week our seniors made an easy fried rice.

We also added a few silverbeet leaves from the garden to the recipe. You can add your favourite vegetables, spices or herbs or any left over vegetables you have. 

Ingredients:1 ½ tablespoon oil

3 eggs, lightly beaten

100g short cut bacon, chopped

1 onion, chopped

1 cup grated pumpkin

1 cup frozen peas or corn 

2 x 250g packets Jasmine Microwave rice (or cooked rice)

2 -3 tablespoons soy sauce

2 tablespoons chopped coriander (use parsley if preferred)

Method:

1 Heat 2 teaspoons of the oil in a wok or large deep-frying pan over medium-high heat. Pour in egg and cook, swirling the pan to coat the base evenly. Draw in the sides to let the uncooked egg run onto the pan as it cooks. Roughly break up with a wooden spoon or spatula, turning and tossing, until cooked. Transfer to a plate.

2. Heat remaining oil. Stir-fry the bacon and onion for 3 to 4 minutes or until the onion is soft and bacon is starting to colour. Add the pumpkin and peas and stir-fry for 1 minute. 

3. Open the rice packets and microwave together for 90 secs. ( or Cook rice to packet instructions.) Add to wok and stir-fry for 1 minute to separate grains. Add soy sauce to taste and stir-fry until heated through. Stir in coriander. 

Note: Add more soy sauce to taste, or stir in sweet chilli sauce at the table, if you like.