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Ingredients
- 1 cup white long-grain rice
- 2 teaspoons peanut oil
- 2 eggs, lightly beaten
- 3 rashers middle bacon, trimmed, chopped
- 1 garlic clove, crushed
- 3 green onions, chopped
- 1 cup frozen peas
- 1 cup beansprouts, trimmed
- 1 tablespoon Lee Kum Kee soy sauce
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 461g | |
| Calories 1002 | |
| Calories from Fat 174 | 17% |
| Total Fat 19.6g | 25% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 372mg | 124% |
| Sodium 285mg | 12% |
| Potassium 665mg | 19% |
| Total Carbs 170.87g | 46% |
| Dietary Fiber 9.6g | 32% |
| Sugars 8.63g | 6% |
| Protein 32.21g | 52% |
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