This may seem like a strange idea to you, but I promise it tastes so good you will cook it again. I adore rice, but until recently was always making my fried rice with basmati. Then I bought some Thai jasmine rice and there was no going back. It’s slightly sticky quality & delicate flavour turn this dish into something really very tasty. My tip would be to cook the rice some way in advance, either day before or on the day, but let it cool before stir frying it. I know people say there’s a knack to cooking perfect rice, but I can tell you my way and it’s technique free.
Egg & bacon fried rice
Boil a pan ( full to the top) of water , add salt, tip in rice to no more than the half way point, cook for 10 minutes on simmer. Drain, then put back in the same warm pan & cover with cling film to allow the rice to steam. After 10 minutes the rice should be perfect. That said, I do like a sticky texture. If you prefer the non sticky texture then rinse the rice before cooking. Easy does it ! I use the same method for basmati rice too.
This recipe is adapted from a Vatcharin Bhumichitr cookbook called “Vatch’s Thai street food“
Ingredients
- 2 tbsp sunflower oil
- 1 garlic clove peeled & finely chopped
- 5 rashers streaky bacon chopped into small pieces
- 4 spring onions finely sliced
- 2 eggs beaten
- 1 tbsp fish sauce
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 225 g jasmine/basmati rice cooled, preferably fridge cold
Instructions
- Heat the oil in a wok until hot then add the garlic & bacon
- Fry until they begin to turn golden on a high heat
Add the spring onions, fish sauce, soy sauce & sugar
- Cook for a minute before adding the cooked rice
- Stir fry for a couple of minutes then make a well in the middle of the rice & pour in the egg
- Make channels in the rice for the egg to fall in to which will aid the speed of cooking
- Once the egg has set, give the dish a couple of stirs then turn off the heat
- Let it sit for a minute for the flavours to mingle
Feel free to leave me a comment. I would love to hear your thoughts!