Savour this substantial and tasty dinner which requires with very little effort to make at the end of a working day!
Serves - 4
Time - 30 minutes
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 tableps. 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 2-3 minutes. Add half the scallions, the mushrooms, chilli, garlic and ginger. Cook, stirring frequently, for about 3-4 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 3-4 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.
To serve
Divide the fried rice between four serving bowls. Top each bowl of rice with a poached egg. Serve with brown soda bread.
