Pork and Bacon Fried Rice
Ingredients
- 350g Otway Pork fillet, cut into ½cm-thick slices
- 250g Otway Bacon rashers, cut crossways into 1cm-thick strips
- 2 tablespoons peanut or vegetable oil
- 2 eggs, lightly beaten
- 3 green onions (shallots), trimmed and thinly sliced
- 2 garlic cloves, crushed
- 1 large carrot, finely diced
- 6 cups cold cooked jasmine rice (see tip)
- 1 cup frozen peas
- ¼ cup salt-reduced soy sauce
- 2 teaspoons sesame oil
Method
Heat 2 teaspoons oil in a wok or large non-stick frying pan over medium heat. Add eggs and swirl over base to form an omelette. Cook for 1-2 minutes until set. Slide onto a board. Roll up omelette and thinly slice. Set aside.
Heat 2 teaspoons oil in wok or pan, stir-fry bacon in batches for 2 minutes or until crisp golden brown on the edges. Transfer to a plate lined with paper towel.
Add 2 teaspoons oil to wok or pan, and stir-fry pork in batches for 2 minutes until just cooked through. Transfer to a plate.
Add remaining 2 teaspoons oil, green onions, garlic and carrot to wok or pan. Stir-fry for 2 minutes. Add bacon, pork, rice, soy sauce and sesame oil. Stir-fry for 2-3 minutes until rice is hot. Stir through peas. Season to taste.
Serve fried rice topped with sliced omelette. If liked, scatter with thinly sliced green onions.
Recipe courtesy of Australian Pork Limited.
