Summary

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

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Instructions

1. 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.
2. 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.
3. Cut the onion, bell pepper and bacon into fine strips. Halve the zucchini lengthways and cut into slices or crescents.
4. 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.
5. Season with salt and pepper and serve immediately.