rainbow fried rice
rating:5 tablespoons peanut oil
4 eggs, beaten
pinch salt
8 ozs lean bacon or ham, diced (or use prawns for people who don't eat meat)
2 carrots, finely diced
12ozs mushrooms, sliced
1 large red pepper, sliced
2 hot green chillies, thinly sliced
2 cloves garlic, shopped
6 spring onions, sliced
7ozs bean sprouts
21/2 lbs cooked rice
4 tablespoons light soy sauce
2 shredded lettuce hearts
2 tablespoons sesame oil
heat 1 tablespoon oil in frying pan. Make eggs + salt into a omelette. Slice into think strips and reserve.
heat rest of oil in wok to smoking point. Stir-fry bacon (or ham) 30 seconds (if using prawns, don't add them until near the end of cooking, at the same time as bean sprouts). Add carrots. Mix well; add mushrooms, pepper and chillies, garlic and the white portion of the spring onions, mixing well after each addition. Stir fry 1 minute. Add bean sprouts and stir fry 30 seconds longer. Tip in rice and combine thoroughly. Add soy, cook 30 secs. Add shredded lettuce-hearts, mix. Put into hot serving dish, decorate with omelette strips, green spring onion slices and sesame oil.
