Bacon Fried Rice With A Fried Egg And Spicy Ketchup

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Meanwhile, peel and slice your shallot[s]

Peel and finely chop (or grate) your garlic

Combine your tomato ketchup and sriracha in a small bowl with a splash of cold water and a drizzle of vegetable oil – this is your spicy ketchup

Once the bacon lardons are golden and crisp, add the sliced shallot and chopped garlic with a pinch of salt and cook for 1 min or until fragrant

Once fragrant, add the cooked rice and your garden veg mix with your soy sauce and tamarind paste and stir it all together - this is your bacon fried rice

Heat a separate, large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, crack your egg[s] into the pan

Cover with a lid and cook for 2-3 min or until done to your liking