Fast-fix fried riceThis easy egg-fried rice with extras will be a sure-fire favourite with kids and teenagers. Always make sure leftover rice is piping hot before you tuck in.
Takes 10 minutes • Serves 2
– 2 tsp oil
– 1 egg, beaten
– 2 rashers bacon, chopped
– 175g/6oz mushrooms, sliced
– 200g/8oz frozen peas
– 1 garlic clove, crushed
– a small knob of fresh root ginger, grated
– 2 tsp dark soy sauce, plus extra to serve (optional)
– 1 tsp sugar
– 250g/9oz cooked basmati rice (leftover or from a pouch)
Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 seconds–1 minute, swirling every now and again, then tip it out and finely slice. Add the bacon and mushrooms to the pan, then fry until golden, about 3 minutes. Toss in the peas, garlic and ginger, then cook for 1 minute.
Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce, if you like.
Food: Fast-fix fried rice
Note:• Per serving 355 kcalories, protein 18g, carbohydrate 48g, fat 11g, saturated fat 3g, fibre 6g, sugar 6g, salt 1.81g