Yummy, Easy Fried Rice

ingredients

• 2-3 tbsp oil
• 125g frozen corn
• 3 tbsp soy sauce
• 4 cups of cooked rice (cooled)
• 2 carrots grated
• 2 zucchinis grated
• 1 onion finely diced
• 2 eggs lightly beaten
• 150 grams of bacon cut into slivers

method

Heat the oil in a large skillet, pan or wok over high heat.

Add the whisked eggs to the oil and allow to cook, it will bubble up. When the edges are cooked, flip the egg and cook. If it doesn’t flip perfectly, don’t stress. Remove when cooked and chop. It doesn’t matter if it starts to scramble.

Add the bacon and onion to the hot oil, cook over a medium high heat until the onion has softened.

Put in the zucchini, corn, carrot and cook for 2-3 minutes.

Add the rice (break it up if it has formed a clump) and soy sauce, and warm through, stirring constantly.

Pop the chopped egg back into the pan with everything else and stir-fry until everything is hot. Serve immediately.

Your pan needs to be hot! I use a wok and it’s not non stick so you need high heat.

Get everything prepped before you start frying because it all happens very quickly.

If your egg doesn’t flip perfectly, don’t stress, it’s getting chopped anyway!

Heat the oil in a large pan over high heat.

Add the whisked eggs to the oil and allow to cook, it will bubble up. When the edges are cooked, flip the egg and cook. If it doesn’t flip perfectly, don’t stress. Remove when cooked and chop.

Add the bacon and onion to the hot oil, cook until the onion has softened.

Put in the zucchini, corn, carrot and cook for 2-3 minutes.

Add the rice and soy sauce, and warm through, stirring constantly.

Pop the chopped egg back into the pan with everything else and cook until everything is hot. Serve immediately.