Last-minute fried rice
05m prep 10m cook 2 servings
With a few clever ingredient hacks, this speedy dinner can be on the table in just 15 minutes - wow!
716 calories per serve
Allergens: Recipe may contain tree nut, egg, groundnut and soybean.
8 Ingredients
2 tsp peanut oil
2 Coles Australian Free Range Eggs, lightly whisked
4 bacon rashers, chopped
1 1/2 cups (180g) Coles Frozen Mixed Vegetables
2 tsp ginger paste
2 x 250g pkts Coles Microwavable Jasmine Rice
2 tbsp soy sauce
1 spring onion, thinly sliced
3 Method Steps
Step 1
Heat a wok or large frying pan over high heat. Add oil and swirl to coat the base of the wok or pan. Add the egg and swirl to coat the base. Cook for 30 secs or until the egg is light golden underneath and just set. Turn onto a clean work surface. Roll egg into a log and thinly slice crossways. Transfer to a plate and cover to keep warm.
Step 2
Add the bacon to the wok or pan. Cook, stirring, for 3 mins or until browned. Add the vegetables and ginger paste and cook, stirring, for 3 mins. Add the rice and cook, stirring, for 3 mins or until heated through.
Step 3
Add the soy sauce to the rice mixture and toss to combine. Top with the egg and sprinkle with the spring onion. Season to serve.
