Photo: Maya Visnyei
Three cheers for fried rice. It's quick, easy and delicious. With tender-crisp broccoli and salty bacon, all signs point to adding this into weekly rotation.
2 slices thick-cut bacon, (about 100 g), diced
1 tbsp canola oil, divided
3 cups small broccoli florets, stems peeled and diced
1/2 cup chopped onion
2 tbsp chopped ginger
1 tbsp chopped garlic
4 cups cooked long-grain white rice, chilled
1/2 cup diced water chestnuts
3 large eggs, beaten
1 cup peas, (fresh and frozen, defrosted)
3 tbsp oyster sauce
1/4 cup roasted red-skinned peanuts
Heat a wok or large frying pan on medium heat. Add bacon and sauté for 4 min or until crispy at the edges. Remove from pan to a paper towel- lined plate. Drain all but 1 tbsp fat from pan.
Add 1 tbsp oil to pan, add broccoli, onion, ginger and garlic, and sauté for 3 min on medium-high or until softened. Add remaining 1 tbsp oil, rice, water chestnuts and reserved bacon, and fry for 3 min or until rice is heated through and beginning to brown.
Push rice to the edge of the pan and pour eggs into the middle. Cook eggs, stirring to scramble, for 1 to 2 min or until cooked. Add peas, oyster sauce and peanuts and cook 1 min longer, stirring well to combine. Serve.
Protein 18g, Carbohydrates 62g, Fat 22g, Fibre 5g, Sodium 629mg.
Using cold rice keeps the grains from clumping together. To make this dinner in a hurry, use leftover rice.
Originally published in the June 2014 issue. Photo by Maya Visnyei.