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    Special Fried Rice

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    Special Fried Rice

    If you have no leftover cooked rice, cook some as you prepare the other ingredients. For best results, allow it to cool down before use by spreading it out on a plate. 200g uncooked rice will yield approximately 425g cooked.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 200g smoked back bacon
    • 55g button mushrooms, trimmed
    • 2 eggs, beaten
    • 2 teaspoons sesame oil
    • Pinch of salt
    • 4 tablespoons vegetable oil
    • 3 fine slices root ginger
    • 55g frozen petit pois
    • 100g cooked and peeled prawns
    • 1 tablespoon soy sauce
    • 1 tablespoon sake or sherry
    • 425g cold boiled rice
    • 3 spring onions, finely sliced


    1. Remove and discard the fat from the bacon. Cut the bacon into dice, roughly the same size as the peas. Cut the mushrooms into the same size pieces. Beat the eggs with the sesame oil and a tiny pinch of salt.
    2. Place 2 tablespoons of vegetable oil and the sliced ginger in a large non-stick frying pan and set over a medium heat. Once the ginger begins to sizzle and darken, remove from the pan and add the bacon. Stir-fry for 2 minutes until it begins to crisp, then add the mushrooms, peas and prawns. Stir-fry for a further minute, then add the soy sauce and sake (or sherry). Allow it to bubble up, then tip the mixture into a bowl and set aside.
    3. Using a thick wodge of kitchen paper, wipe clean the frying pan and return to the heat. Add a further 2 tablespoons vegetable oil. Once it is hot, add the eggs and lightly scramble them before stirring in the cooked rice. Keep stirring until it is piping hot, then mix in the bacon mixture and the spring onions. As soon as it is hot, divide between 2 plates and whisk in front of the telly.

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