Tuck into a tasty, fill­ing meal to go

Fried rice with side of ba­con

Big Rigs - - RECIPE -

LIKE most of our meals, this fried rice can be made in bulk and stored in meal-sized zi­plock bags, ready to be heated by any hun­gry driver.

We like to add a thick side of ba­con to this fried rice be­cause... well, meat is al­ways a pos­i­tive when cook­ing for a hun­gry driver.


■ 4 tbsp oil

■ 3 tsp crushed gar­lic

■ 1 onion, finely chopped

■ 4 eggs scram­bled

■ 250g ba­con, chopped or added to the mix or as a side – you choose.

■ 2 cups frozen diced veg­eta­bles (to pre­vent scurvy)

■ 4 cups white or brown rice

■ 1 cup chopped shal­lots


■ 1 chicken stock cube

■ 2 tbsp oys­ter sauce ■ 1 tsp sesame oil if you’d like

■ Pep­per to taste


Heat about half the oil in a saucepan over high heat un­til smok­ing.

Add onion, gar­lic and ba­con.

Cook un­til ba­con is light golden – about 3 min­utes.

Add veg­eta­bles (frozen will be OK). Cook for two min­utes so they de­frost and water evap­o­rates.

Add rice and sauce in­gre­di­ents.

Cook un­til liq­uid evap­o­rates.

Move rice to the side of the saucepan.

Add oil into the cleared space, pour in egg then scramble – cook it through prop­erly.

Add shal­lots then stir the egg into the rice.

Re­move from heat and eat or pack for an­other day.


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