Easy egg fried rice

• American long grain rice↗a mugful of

  a mugful of

• frozen peas↗a cupful of

  a cupful of

• sunflower oil↗2 tbsp tbsp
• back bacon↗2

  rashers, roughly chopped

• small red pepper↗1

  chopped

• garlic cloves↗2

  thinly sliced

• large eggs↗2
• Chinese five-spice powder1 heaped tsp tsp

  1 heaped tsp

• spring onions↗2

  shredded

Step-by-step instructions

1. 1

   Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

2. 2

   Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don’t rinse).

3. 3

   Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.

4. 4

   Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice and the rice and peas. Top with the shredded spring onions.