XO Fried Rice

Serves 4, Prep and Cook: 30 mins

1½ cups jasmine rice, rinsed 3 eggs, lightly beaten 200g shortcut bacon rashers,

finely chopped

6 green spring onions, thinly

sliced

2 tblsps XO sauce

1 cup frozen peas

¼ cup soy sauce

2 tsps caster sugar 250g packet bean sprouts

Diagonally sliced green spring onions, to garnish

1 Combine rice and 2½ cups water in a medium saucepan. Bring to boil. Reduce heat to low. Simmer, covered, for about 8 to 10 minutes, or until water is absorbed and rice is tender. Remove pan from heat. Keep, covered, for 5 minutes.

2 Spread rice over a large tray.

Refrigerate, covered, overnight.

3 Just before cooking, heat an oiled, large non-stick wok over a medium to high heat. Add eggs. Swirl over the base and halfway up side of wok to form a thin omelette. Cook for about 2 to 3 minutes, or until just set. Slide omelette onto a clean board. Roll up. Thinly slice.

4 Add bacon to same wok over a high heat. Stir-fry for about 3 minutes, or until golden. Add onions and XO sauce. Stir-fry for a further 2 minutes.

5 Add peas, rice, soy, sugar and three-quarters of the sprouts, reserving remaining to serve. Stir-fry for 3 minutes, or until peas are tender and rice is hot. Stir through egg.

6 Garnish rice with extra spring onions and reserved sprouts.

XO sauce is a spicy Asian seafood sauce, available from the Asian section of major supermarkets. It adds a delicious taste to many dishes. Once opened, store in the fridge.