Cook rice following packet directions. Drain. Rinse. Drain.
Spread on a tray. Refrigerate for 2 hours or until cold.
Heat a wok over medium-high heat. Add half the oil. Swirl to
coat. Add half the egg. Swirl to cover base of wok. Cook for 30
seconds or until just set. Lift from wok. Transfer to a board.
Repeat with remaining egg. Roughly chop egg.
Heat remaining oil in wok. Stir-fry bacon for 3 to 5 minutes or
until lightly browned. Add garlic, onion and peas. Stir-fry for 2
minutes. Add rice. Stir-fry for 3 to 5 minutes or until rice is
heated through and peas tender. Add beansprouts and soy
sauce. Stir-fry for 1 minute. Season with pepper. Serve.
Originally Submitted
4/19/2013
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