Egg And Bacon Fried Rice

Name: Egg And Bacon Fried Rice
Ingredients: 4 None large eggs, at room temperature; 2 tbsp vegetable oil; 1 None medium Spanish onion, cut into thin wedges; 5 oz bacon, diced; 2 cloves garlic, thinly sliced; 1 None medium carrot, coarsely grated; 1 None medium zucchini, coarsely grated; 4 oz frozen peas; 2 (9 oz) packets microwave long-grain white rice, heated; 2 tbsp teriyaki sauce; 3 tbsp chopped fresh cilantro leaves

11 ingredients

3 steps

Ingredients

4 None large eggs, at room temperature
2 tbsp vegetable oil
1 None medium Spanish onion, cut into thin wedges
5 oz bacon, diced
2 cloves garlic, thinly sliced
1 None medium carrot, coarsely grated
1 None medium zucchini, coarsely grated
4 oz frozen peas
2 (9 oz) packets microwave long-grain white rice, heated
2 tbsp teriyaki sauce
3 tbsp chopped fresh cilantro leaves

Directions

1

To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and quarter. Set aside.
2

Meanwhile, heat oil in a large deep frying pan over medium heat. Cook onion and bacon for 3 mins, or until onion is soft. Add garlic and cook for 30 seconds, or until fragrant. Add carrot, zucchini and peas. Cook for 3 mins, or until soft. Add rice and teriyaki sauce. Cook for 2 mins, or until combined and heated through. Remove pan from heat. Stir in 1/2 the cilantro.
3

Serve fried rice topped with egg and remaining cilantro.