In this super simple version we use pantry and fridge staples, but the beauty of a basic fried rice recipe is that you can always adjust the ingredients based on what you happen to have on hand at any given time.
This version keeps it simple which means that kids love it, making it a family-friendly dinner option. It’s also a great way to use up leftover cooked rice from the night before. If you would like to make a Low FODMAP version of this fried rice, check out our diet tip in the Notes section.
– 1 cup white long-grain rice
– 2 tsp vegetable oil
– 2 eggs, lightly whisked
– 2 bacon rashers, chopped
– 1 carrot, peeled and grated
– 2 shallots, trimmed, finely sliced
– 1/2 cup frozen peas, thawed (see notes for Low FODMAP substitution)
– 1 tbsp soy sauce
– Sesame seeds, to serve
– Shallots, sliced, extra, to serve
3 Method / Steps
Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
Heat oil in a non-stick wok or large frying pan over medium heat. Add eggs. Swirl over the base to form an omelette. Cook for 2 minutes or until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
Add bacon to the wok, Cook for 4 minutes until lightly golden. Add carrot. Stir fry for 1 minute. Add shallots, peas and rice. Cook, stirring, for 3-4 minutes. Add egg and soy sauce. Stir until heated through. Sprinkle with sesame seeds and top with extra shallots. Serve immediately.
source – tastecom