Last night I felt like making something filling yet light and I think I found my new favourite mid week meal! It’s great because it uses minimal ingredients to make a popping dish and it’s a fab way of re-using your left over rice! You could add left over shredded chicken or beef to it, tuna, peas, corn…the options are endless! I chose bacon as my protein( I just love bacon and all things piggy), why not? bacon and egg – a combo made in heaven. The crispy broccoli adds some colour and freshens the dish up a bit. To end off, add a splash of soy sauce – I wasn’t too sure about soy sauce and bacon – but man, it was yumm-o! The rice masks the saltiness of the bacon, so you do need a bit of a soy kick! Also, it’s delish with a bit of sweet chilli sauce. Best of all Hubby thoroughly enjoyed it and that’s a good sign because he’s quite the fussy one. He would’ve preferred it without the greens but I had to put my foot down, we need to get our 5 a day in some how! ha ha!
MY HUMBLE BACON AND EGG FRIED RICE
You will need:
1 cup of tastic rice cooked according to instructions( or +- 2 cups cooked rice)
30 ml canola oil
1 packets of spring onions, sliced
3 eggs, beaten
1 packet of bacon of your choice, diced
1 cup of broccoli florets (or frozen peas or corn)
soy sauce to taste
sweet chilli sauce (optional)
Heat the oil in wok and fry the spring onions until soft and fragrant.
Stir in the egg and fry over high heat until dry and golden.
Remove from the wok and set aside. Look at hose yummy crispy bits! I could eat this as is!
Fry the bacon until crispy.
Now add the broccoli and fry until the colour turns bright green.
Stir in the rice and egg heating the whole mixture through. Add a few splashes of soy sauce and done!
Next time, I’m going to do a chicken and sweetcorn, ooh or a vegetarian or a healthy brown rice version…
P.s. It’s delish hot or cold! Perfect to take to work the next day.
Oh and it’s my 28 th birthday today! Lots of cake, tea and dinner with the family this evening. I love birthdays! ”How to cook an elephant” made me crave chilli poppers so much yesterday that I decided to have my birthday celebration with friends at Panchos later this week! Yay!
What a great year!
- Celebrating our 1 year anniversary at the end of the month.
- I’m grateful to be in remission for 3 years in June!
- We are off to Europe for the 3 weeks in June/July and I cannot tell you how excited we are! It’s going to be so inspiring! London, Paris, Nice, Rome, Florence and Venice…woop woop! Will have loads of tales to tell!
That’s it from me for today,