Fried Rice can be made a million different ways, this is just my version. I don’t really measure things when I do it so this is completely off the cuff.
- 3 cups of white or Jasmine rice
- 5 rashers of bacon
- 1-2 carrots diced
- 1 brown onion diced
- 1/4 of frozen peas
- 1/4 of corn kernels
- 1 small zucchini diced
- Dark soy sauce
- Powered chicken stock or chicken salt
- Crushed garlic
- Crushed ginger
- 2 eggs
- oil to coat pan.
Cook rice as per packet instructions and fluffy up when cooked so that rice isn’t stuck together. (Rice can be cooked well in advance if preferred).
Coat wok with oil and get hot then fry off onion, bacon, garlic and ginger until fragrant.
Tip diced vegetables into wok and stir fry for several minutes until carrots are beginning to soften.
Once vegetables and soft place rice in wok and mix well.
Once mixed tip in dark soy sauce. Amount required will depending on taste but take into account that the more added the saltier the rice will be. Stir fry until well mixed and all rice is brown.
Sprinkle a few teaspoons of powdered chicken stock around the wok and mix it, (add a small amount of water if required to help mix)
If you can’t scramble two eggs in one side of the wok whilst keeping separated from rice used a small pan to scramble the two eggs then tip into rice and stir through.
Ensure rice is well mixed and heated through and server.
Can be served with coriander or other such herb is required.