Fried Rice with Difference
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 ml water
- 300 g rice (lon rain)
- 2 egg (s)
- 4 teaspoons cold water
- 3 tablespoon oil (sunflower oil)
- 1 large onion (s)
- 1 bell pepper (s), yellow
- 1 zucchini
- 4 slices bacon
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil with 1 teaspoon salt in a wok or in a non-stick pan. Add rice and stir. Put the lid on and simmer for 15-20 minutes (do not remove the lid during this time, otherwise the steam will escape). When the rice is ready, stir well and let cool on a large plate or baking sheet.
- In the meantime, whisk each egg separately with salt and pepper and 2 teaspoons of water. Heat 1 tablespoon of oil in a small non-stick pan, pour in the first whisked egg, move the pan slightly in a circle and let the egg set. Take out this small egg omelette and make the second omelette. Roll up the omelets and cut into thin slices.
- Cut the onion, bell pepper and bacon into fine strips. Halve the zucchini lengthways and cut into slices or crescents.
- Put the rest of the oil in the wok (or pan) and heat it up. Add the vegetables and fry for 2 minutes, stirring constantly. Add the bacon and cook for another 2 minutes. Mix in the rice and fry for about 1 minute, then add the omelette strips and stir for another 2 minutes until the rice is hot.
- Season with salt and pepper and serve immediately.
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