12 streaky bacon rashers, thinly sliced
2 tsp extra virgin olive oil
2cm piece ginger, finely grated
2 cloves garlic, crushed
1 fresh long red chilli, finely chopped
2 x 250 g pouches microwave jasmine rice, heated
160 g frozen peas, defrosted
2 tsp sesame oil
1 tbsp light soy sauce
2 tbsp finely chopped fresh chives, plus extra to garnish
- Heat a wok or large nonstick frying pan over a high heat. Add bacon and olive oil and cook, stirring, for about 5 minutes or until bacon is crispy. Remove bacon from wok using a slotted spoon, leaving any residual fat and oil in wok.
- To same wok, add ginger, garlic and chilli. Cook for 30 seconds or until very fragrant. Add rice, peas and bacon. Cook, stirring occasionally, for a further 5 minutes or until peas are hot.
- Meanwhile, whisk eggs and sesame oil in a medium bowl until combined.
- Pour egg mixture into hot rice mixture and cook, stirring, until egg is just set. Stir through soy sauce and chives. Top with extra chives and serve.