Fried Rice

PREP

 Chop up four rashers of bacon

 Chop up a heap of spring onions (thin slices NOT lengthways)
 Chop up some mushrooms (quarters)
 Take a small pot of frozen peans and stick them in cold water
 Two eggs – break into a mug and whisk around
 Take the blendy thing and put in it one garlic clove and piece of ginger and one shallot or
small onion (slice off the outer coat and anything that looks manky)
 Prepare plate with a slice of kitchen roll upon it

MAKING EGG

 Take small frying pan and add butter, heat on ring until butter is melted and foaming
 Throw in egg and wait one to two minutes, push around and tilt pan so all the runny stuff
turns hard
 Turn over (if still runny stuff and worried about burning)
 When done – slip out of pan onto plate with kitchen roll on it
 Chop up into little pieces

MAKING RICE

 Pour some corn oil into the wok

 Turn on heat
 Half teaspoon of five spice
 Fry garlic and ginger mix on the big ring at heat 6 – keep it moving and stop at 2 mins or
when it starts to go golden – do not let it go brown
 Throw in rice, break it up and stir it around, keep it moving regularly (not constantly, maybe
every 30 seconds to a minute or so) – you may want to turn heat to 4
 Throw in bacon
 When bacon is cooked throw in mushrooms and spring onions
 Cook for a few more mins, continuing to stir
 Strain frozen peas into sink
 Throw in frozen peas
 Cook until erm cooked – keep it moving

SERVE! BOOM!