Ingredients
- 1 1/2 cups long-grain rice and 3 cups cold water
- vegetable oil
- 2 rashers bacon (chopped)
- 2 free-range eggs
- 1 1/2 tbsp soy sauce
- 100g canned tiny prawns (drained)
- 100g bean sprouts
- 6 green onions (finely sliced)
Method
In a saucepan, bring 1 1/2 cups long-grain rice and 3 cups cold water to boil. Cook, covered, over low heat for 10-12 minutes or until tender. Spread on a tray and refrigerate until cold.
Heat 1 tbsp vegetable oil in a large wok over medium heat. Cook 2 rashers bacon (chopped), stirring occasionally, for 4-5 minutes or until crisp. Remove bacon with a slotted spoon and drain. Discard pan juices.
Beat 2 free-range eggs with 1 tbsp water and cook in wok until set. Chop coarsely.
Place 1 tbsp vegetable oil in wok over medium heat. Add rice, bacon and egg and stir with a wooden spoon. Add 1 1/2 tbsp soy sauce, 100g canned tiny prawns (drained), 100g bean sprouts and 6 green onions (finely sliced). Toss until hot.
To serve
Serve with Chinese barbecued duck.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
