Bacon, Vegetable & Egg Fried Rice

[Carl]

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Takes: 25 minutes
Serves: 4

No nutritional information available.

Ingredients

- 175g long grain rice
- 2 tbsp vegetable oil
- 1 onion, cut into thin wedges
- 150g bacon lardons
- 2 garlic cloves, thinly sliced
- 1 carrot, roughly grated
- 1 courgette, roughly grated
- 175g frozen peas
- 2 tbsp teriyaki sauce
- Handful of fresh coriander, roughly chopped
- 4 hard boiled eggs, quartered

Method

1. Cook the rice according to the pack instructions. Drain. Rinse in just-boiled water.

2. Meanwhile, heat the oil in a large deep frying pan over a medium heat. Add the onion and bacon and cook, stirring, for 3 minutes until soft. Add the garlic and cook, stirring, for 30 seconds.

3. Add the carrot, courgette and peas to the pan and cook, stirring, for 3 minutes until soft. Add the rice and teriyaki sauce. Cook, stirring, for 2 minutes until combined and piping hot. Remove the pan from the heat. Stir in half the coriander. Serve topped with the hard-boiled egg quarters, and garnish with the remaining coriander.