Pork & Bacon Fried Rice
TOTAL TIME: 40 MINUTES
2 tablespoons peanut or vegetable oil
2 eggs, lightly beaten
250 g Australian rindless bacon rashers, cut crossways into 1cm-thick strips
350g pork fillet, cut into 1/2cm-thick slices
3 green onions (shallots), trimmed and thinly sliced
2 garlic cloves, crushed
1 large carrot, finely diced
6 cups cold cooked jasmine rice (see tip)
1 cup frozen peas
¼ cup salt-reduced soy sauce
2 teaspoons sesame oil
Heat 2 teaspoons oil in a wok or large non-stick frying pan over medium heat. Add eggs and swirl over base to form an omelette. Cook for 1-2 minutes until set. Slide onto a board. Roll up omelette and thinly slice. Set aside.
Heat 2 teaspoons oil in wok or pan, stir-fry bacon in batches for 2 minutes or until crisp golden brown on the edges. Transfer to a plate lined with paper towel.
Add 2 teaspoons oil to wok or pan, and stir-fry pork in batches for 2 minutes until just cooked through. Transfer to a plate.
Add remaining 2 teaspoons oil, green onions, garlic and carrot to wok or pan. Stir-fry for 2 minutes. Add bacon, pork, rice, soy sauce and sesame oil. Stir-fry for 2-3 minutes until rice is hot. Stir through peas. Season to taste.
Serve fried rice topped with sliced omelette. If liked, scatter with thinly sliced green onions.
Tip: Cold cooked rice makes the best fried rice. Cook 3 cups jasmine rice following packet directions. Drain rice, rinse and place into an airtight container. Refrigerate overnight.
Recipe courtesy of Australian Pork.