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.
Ingredients
-
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
Instructions
- 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.
Tip
Using cold rice keeps the grains from clumping together. To make this dinner in a hurry, use leftover rice.
Nutrition (per serving)
- Calories
- 515,
- Protein
- 18 g,
- Carbohydrates
- 62 g,
- Fat
- 22 g,
- Fibre
- 5 g,
- Sodium
- 629 mg.
Originally published in the June 2014 issue. Photo by Maya Visnyei.
