Fast Fried Rice with Free Range Danish Bacon
My recipe has been adapted over the years from the amazing Kylie Kwong version. It’s the perfect quick and easy mid-week meal. My family love to eat it for brunch, it certainly sets you up for an energy filled day!
In a small glass stir together all the dressing ingredients and set aside.
Make sure you have all your ingredients ready to go beside your wok or large fry pan as once you start it is a very fast process!
Using a fork lightly beat together the eggs in a bowl.
If you have a wok, add a couple of tbsp of oil over med-high heat. Once it starts to shimmer pour in the eggs and move them around the base of the wok without stirring, just move the wok with the handle. Cook the egg for 20 seconds, then using a spatula gently fold a third of the edge over. Wait 10 seconds and fold it over again and hold for another 10 seconds. By now it will start to look like a cylinder so fold it over one final time and remove it carefully to a chopping board. Once it is cool enough to handle slice thinly along the cylinder and set aside.
Add the remaining oil to the wok over med-high heat. Add the onion, garlic, ginger and chilli and using a spatula cook for 30 seconds. Add the bacon and cook for a further 3 minutes. Now add the Shao hsing wine and cook for a further 30 seconds.
Add the rice and peas and allow them to cook for 2-3 mins at a time before stirring with your spatula. This helps form a golden crust on the bottom of the wok.
After 6-8 mins add the egg and spring onions and toss through.
Pour the dressing over the fried rice, toss through and serve immediately.
Note* Shao hsing wine is found in the Asian area of the international food aisle in most good supermarkets. It usually comes in a 750ml bottle but don’t be put off as you will end up making this quick easy dish most weeks like I do!