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Bacon, Ginger and Edamame Fried Rice

BACON, GINGER AND EDAMAME FRIED RICE

INGREDIENTS

  • 1/4 cup (60ml) peanut oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 6 rashers bacon, rind removed, chopped
  • 4 cups (580g) cooked jasmine rice or other long-grain rice
  • 1/4 cup (70g) pickled ginger, chopped
  • 1/4 cup (80g) chili paste with soybean oil
  • 1 cup podded edamame, blanched and refreshed
  • 2 eggs
  • 2 tsp fish sauce
  • Seasoned nori, wasabi & soy sauce, to serve (optional)

DIRECTIONS

  1. Heat oil in a wok over medium-high heat. Add onion, garlic and bacon and cook for 3-4 minutes until fat has rendered from bacon. Add rice, ginger and chili paste, and stir for 5-6 minutes to coat rice. Add edamame and stir to warm through. Lightly whisk eggs and fish sauce together. Scoop rice to one side of wok, add egg and cook for 2 minutes. Break up omelette and stir it into rice. Serve with nori, wasabi and soy.

 

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