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Breakfast Rice

Posted by Site Admin on 10 July 2011 | 0 Comments

Tags: Bacon, Peas, Rice, Egg

A great way to reuse left over rice or just as a side dish for Chinese meal!

Ingredients:

• 2 tbsp olive oil
• 4 Eggs, beaten
• 150g Bacon, (smoked or un-smoked, your choice), roughly chopped
• 250g rice, cooked, left over rice from the day before is perfect
• 100g Peas, cooked
• 1 tbsp light Soy sauce
• 0.5 tsp ground black pepper

Method:
1. Heat a large frying pan or wok, with one tablespoon of the oil over a moderate heat, and pour in the beaten eggs. Tip the pan around so that the eggs set in a thin layer - much like a pancake. When cooked, transfer the omelette to a chopping board and cut into small pieces - about 2cm squares.
2. In the same pan, heat the remaining 1 tablespoon of oil and fry the bacon and onion until crisp.
3. Tip in the cooked rice, followed by the peas and omelette pieces, and heat through. Season with soy sauce and a pinch of black pepper before serving.
Cook the pasta in boiling water for 15 minutes. Add the peas for the last 2 minutes of cooking time.
Meanwhile, heat a non-stick frying pan until very hot. Add the pancetta slices and cook for 2-3 minutes, turning once, until crisp. Remove the pancetta and place on kitchen paper, reserving a little of the fat in the pan.
Add the garlic and lemon zest to the frying pan, then cook gently for 2-3 minutes until the garlic is softened but not browned.
Drain the pasta and peas and return to their pan. Stir in the garlic and lemon zest, mint and lemon juice. Season with freshly ground black pepper.
Roughly chop the pancetta slices and stir into the pasta. Serve immediately, topped with the cheese shavings and drizzled with balsamic glaze. Serve with a watercress salad