Fried rice with egg roll
It’s hard to go past a really good fried rice. Top with protein-packed egg rolls and you’ve got a complete meal with Nici Wickes's deliciously filling fried rice.
- 20 mins cooking
- Serves 2
Print
Ingredients
- 2 tablespoon cooking oil, plus extra
- 4 rashers streaky bacon, diced
- 1 spring onion, sliced
- 1 small red capsicum, diced
- 1 cup frozen peas
- 2 cup cooked rice (see recipe tip)
- 1/4 teaspoon each sea salt, plus ground black pepper
- 3 eggs, lightly beaten
- 2-3 tablespoons soy sauce, to serve
Method
- 1Heat the oil in large pan or wok to medium-hot. Fry the bacon and spring onion until crispy and golden in places. Add the capsicum and peas, then sauté until cooked.
- 2Stir a splash of oil through the cold, cooked rice and toss to coat. Add the rice to the pan and keep it moving as it heats through to piping hot. Season and divide between two serving plates.
- 3Wipe the pan clean, lower the temperature and pour in the beaten eggs. Cook until set and flip. When cooked, remove from the pan and roll, then slice. Place on the rice and drizzle on the soy sauce to serve.
Notes
Rice is better for you if you cook it, leave to cool in the fridge, then reheat well before eating – it doesn't elevate blood sugars so dramatically this way.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020