Bacon, eggs and mushrooms are not just for weekend fry-ups - you can add them to rice to create a tasty and filling mid-week dinner. This fried rice dish requires very little effort to make, perfect for filling up after a busy day at work.
Serves four. Cooking time 30 minutes.
Bacon and mushroom fried rice with poached eggs
Ingredients
4 large eggs
2 tablesp rapeseed oil
100g bacon lardons, diced streaky rashers or sliced cooked ham
1 bunch scallions, cleaned and chopped
100g chestnut mushrooms, sliced
1 chilli, deseeded and chopped
2 garlic cloves, peeled and chopped
2cm piece of ginger, peeled and grated
200g basmati rice, cooked
2 tablespoons soy sauce
Salt and freshly ground black pepper
1 tablesp white wine vinegar
Brown soda bread to serve
Method
Heat a tablespoon of rapeseed oil in a large non-stick frying pan. Add the bacon and cook for two to three minutes. Add half the scallions, the mushrooms, chilli, garlic and ginger. Cook, stirring frequently, for about three or four minutes.
Add in the rice, remaining scallions and soy sauce. Cook until heated through stirring all the time. Taste and season with a little salt and black pepper.
To poach the eggs, bring a large pan of water the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for three or four minutes, until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.
Divide the fried rice between four serving bowls. Top each bowl of rice with a poached egg. Serve with brown soda bread.
