a mugful of long grain rice
a cupful of frozen peas
2 tbsp sunflower oil
2 back bacon rashers, roughly chopped
1 small red pepper , chopped
2 garlic cloves , thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder
Preparation :
1. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt – the water will bubble
2. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
4. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don’t rinse).
5. Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp.
6. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
7. Beat the eggs, pour into the pan and stir fry until the egg just sets.
8. Toss in the Chinese 5-spice
Credit by http://www.pinoyrecipe.net