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- 1 1/2 cups of basmati rice
- 1 tablespoon of peanut oil
- 2 lightly beaten eggs
- 5 chives, sliced
- 6 minced bacon slices
- 1 carrot, diced
- 2 cups frozen peas and corn
- 2 tablespoons soy sauce
Heat 1 teaspoon of oil in a wok.
Cook the egg until cooked, turning halfway.
Remove the tortilla from the wok and reserve. Cut into small pieces.
Boil the rice in salted water for about 10 minutes, until tender.
While the rice is cooking, heat the rest of the oil in the wok and cook the chives for about two minutes.
Add the bacon and cook for several minutes until crisp.
Add the vegetables and cook for a few more minutes.
Add the soy sauce.
Add cooked rice and sliced tortilla and stir until hot.
I serve this dish as a main meal with mini spring rolls or as a garnish on barbecues.