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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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it is essential that the rice is both cold and dry, with separate grains, in order to make this recipe proberly Ingredients:
3 cups water |
1/2 teaspoon salt |
1 1/2 cups long grain rice |
2 eggs |
4 teaspoons cold water |
3 tablespoons sunflower oil |
4 scallions, sliced diagonally |
1 green pepper, deseeded and thinly sliced |
3 -4 slices lean bacon, rinded and cut into strips |
1/4 cup frozen peas, thawed |
2 tablespoons soy sauce |
salt and pepper |
Directions:
1. 1) pour the water into a wok with the salt and bring to boil. add rice to the boiling water. stir well, then cover the wok tightly with the lid, and simmer gently for 12-13 minutes. (dont remove the lid during cooking or the steam will escape and the rice will not be cooked)
2. 2) remove the lid , stir the rice and spread out on a large plate or cookie sheet to cool and dry. beat each egg separately with salt and pepper and 2 teaspoons of cold water. heat 1 tablespoon of the oil in the wok, pour in the first egg, swirl it around, and cook ,undisturbed ,until set. remove to a board and cook the second egg. cut the omelets into thin slices.
3. 3) add the remaining oil to the wok,add the scallions and bell pepper and stirfry for 1-2 minutes. add the bacon and continue to stir frly for a further 1-2 minutes. add the peas and toss together thorougly. stir in the soy sauce.
4. 4) add the rice and seasoning and stir fry for about 1 minutes, then add the strips of omelet, and continue to stir for about 2 minutes or until the rice is piping hot. transfer to a warmed serving disch and serve immediately.
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