Bacon and Egg Fried Rice

It was one of those days when my husband was caught in a meeting and was not coming home for lunch. He notified me quite early and I took a day off. I had some leftover stale rice in the fridge and some bacon. I had a book to finish and made fried rice to escape the hassles of lengthy cooking. Crispy bacon and fluffy scrambled eggs. A perfect combination and even more perfect with some stir fried rice. It’s one of our favourites...Bacon and Eggs Fried Rice.

Bacon and Egg Fried Rice

Serves 2

Ingredients:

2 and ½ cups of cooked stale rice

2 eggs

¾ cup of chopped bacon

1 small onion – sliced

½ capsicum – chopped

1 tbsp dark soy sauce

1 tsp oyster sauce

½ tsp fish sauce

½ tsp sesame oil

1 tbsp ground black peppercorns

A few parsley / coriander leaves – chopped

Salt

2 tbsp oil

Method:

Heat 1 tsp oil and fry the chopped bacon until crisp. Drain the oil and keep the fried bacon aside.

Heat 2 tsp oil and break the eggs into the pan. Whisk it with a fork or cooking spoon and sprinkle some salt and pepper over it.

Gently cook the eggs on low flame and tear to scramble.

Take them out of the pan and keep with the bacon.

In a small bowl mix together the soy sauce, oyster sauce, fish sauce and sesame oil. Keep aside.

Now heat the rest of the oil in a wok and throw in the sliced onions and chopped capsicum.

Cook on medium to high heat until you see the onions becoming golden from the edges.

Add the cooked bacon and eggs and rice.

Drizzle the mixed sauce over them and fry them on high flame stirring continuously and gently.

Sprinkle salt and the rest of the ground black peppercorns and mix well.

Switch off the flame and serve hot with a sprinkle of parsley or coriander leaves on top of them.