|2 tbsp||(30 mL) Vegetable oil|
|1/2 cup||(125 mL) Chopped onion|
|1/2 cup||(125 mL) Chopped red pepper|
|1/2 cup||(125 mL) Chopped carrots|
|1||Package Maple Leaf® Ready Crisp® Bacon Strips, cut into ½” (1 cm) pieces|
|3 cup||(750 mL) Cooked rice|
|3 tbsp||(45 mL) Soy sauce|
|2||Eggs, lightly beaten|
|1||Green onion, sliced|
HEAT oil in a large skillet or wok over medium-high. Add onions, red pepper and carrots. Cook until tender-crisp, about 3-4 minutes. Add bacon and cook for 1 minute. Stir in rice and stir-fry for 2-3 minutes. Add soy sauce and mix well. Create a well in the middle of the pan using the back of a wooden spoon. Pour the egg into the center then gradually stir into the rice mixture until the egg is cooked.
SERVE garnished with green onion.
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