Pat’s Fried Rice
Time: 30 minutes (plus drying-out time)
1½ cups Jasmine rice
3 rashers bacon
1 spring onion
Handful of frozen or fresh peas (optional)
Bring a large pot of water to the boil and cook the rice for 10 minutes only.
Drain and rinse in cold water. Drain very well, then spread out on a flat tray and leave to dry out for a few hours in the fridge (or at least away from the flies).
Chop up the bacon and fry in a deep frying pan until browned. Remove.
Lower the heat and pour the lightly beaten eggs into the pan, cooking omelet-style – but breaking them up as they cook into ribbons.
Remove the pan from the heat. Return the bacon to the pan along with the thinly sliced spring onions. Add the peas if you wish.
Add the cold rice to the pan, mixing gently with the egg, bacon and onions to prevent the rice breaking up.
Add soy sauce to taste and reheat gently to serve, turning over with a spatula – don’t stir as the rice will go to mush.
Long-grained rice is best for savoury dishes; short-grained for sweet.
One cup of raw rice equals three cups of cooked rice; allow one cooked cup per person.
Save time by cooking your rice a day or so before you need it. Store it in the fridge in a ziplock bag, after drying out for two hours.
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