Australian Gourmet Traveller - (01)January 2021 (1)

60 ml(¼cup)peanutorvegetableoil

1 tbspshreddedginger

200 gmstreakybaconrashers,chopped

1 tbspbrownmustardseeds

4 cupscookedlong-grainrice,cooled

160 gmfrozenbabypeas,thawed

60 ml(¼cup)kecapmanis

4 eggs

2 springonions,thinlysliced,toserve

½ iceberglettuce,cutintowedges

XO sauce and prawn crackers, to serve

1 Heat2 tbspoilina wokorlargefrying

panoverhighheat.Addgingerandcook

untilgoldenandcrisp(30seconds).

Removewitha slottedspoonandset

aside.Addbaconandcook,tossing

occasionallyuntilcrisp(4minutes).Add

mustardseedsandcookuntilstarting

topop(1 minute).Addriceandpeas,

andcook,stirringoccasionally,until

rice starts to crisp (4 minutes).

2 Meanwhile,heatremainingoilin

a fryingpanovermediumheat.Cook

eggs,intwobatches,untilsoft-fried

(2-3minutes)thenflip(1 minute).Roughly

chopandaddtoricewithspringonion.

3 Servefriedricetoppedwithcrisp

gingerandiceberglettuce.Drizzlewith

kecapmanisandservewith XO sauce

and prawn crackers.

Eggfriedricewithlettuce,

bacon and mustard seedsSERVES 4

COOKINGTIP

Youwillneed1½cupsofuncookedrice

tomake4 cupsofcookedrice.Rice

freezeswellsoit paystocookdouble

andfreezehalfforanotherday.

46 GOURMET TRAVELLER