This easy Stir-Fried Rice recipe is bursting with flavour and colour and once you have made it once, it will for sure become a weekly dinner staple!
125g basmati rice, under-cooked with a good bite
65g smoked streaky bacon, chopped
salt and pepper
2 tbsp vegetable oil
6 spring onions, finely sliced
1 onion, finely sliced
3 cloves of garlic, finely chopped
1 ginger, peeled and finely chopped
50g savoy cabbage, shredded
30g carrots, cut into thin sticks
1 tsp brown sugar
5g coriander, chopped
5g parsley, chopped
5g basil, chopped
3 tsp soy sauce
Heat the wok until hot. Stir fry the bacon until crisp and then remove.
Crack the egg into the wok, stir immediately with a fork to break it up. When nearly cooked remove and cut up roughly.
Stir fry the onions in 1 tablespoon of oil until lightly brown. Add the garlic, ginger and spring onions for another minute. Remove.
Stir fry the cabbage and carrots in 1 tablespoon of oil until just cooked.
When ready to serve, heat the wok and add the rice with the sugar and add the rest of the cooked ingredients.
Stir through the herbs at the last moment. Season with soy sauce and serve.