Article from Unsealed4x4
Hi, my name is Allysia… and I’m a lazy cook.
Lazy cooks are the ones you want to get your recipes from. The meals are easy to prepare, quick to make and don’t involve buying a tonne of obscure ingredients you’ll only ever use once. The only potential drawbacks are that they could be really unhealthy, or even scarier, taste like sawdust.
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This recipe fits neither of those categories. And with the exception of eggs, the ingredients are pretty hardy travellers – so it’s a great one to try on your next trip. I’ve always used frozen peas but lately upped my taste game… and I now use snow peas as they don’t take up precious space in the freezer (and because they deliver a delicious dose of crunch in the rice). This dish is a winner; I’ve taught every fellow lazy cook I know how to make it because I reckon everyone needs to have this one in his or her repertoire.
NOTE: The key to good rice is boiling it the day before you want to use it. If it’s hot or overcooked, it won’t stir fry well and the moisture will leave the rice looking more like lumpy craft glue ( and yes, I’ve made that mistake so you don’t have to).
- 1 red onion, diced
- 4 rashers of bacon, diced
- 2 handfuls of snow peas, roughly cut
- 3 eggs, scrambled
- 2 cups of long grain or basmati rice
- 3 cloves of garlic, chopped finely
- 1 red chilli, chopped finely
- Vegetable oil
- Soy sauce
- At least four hours before (but ideally the day before) cooking, boil the rice. Once cooked, spread out on a baking tray and leave to cool.
- Scramble eggs and put aside.
- Fry bacon to how you like it, remove from pan and cook onion in remaining fat.
- Once onion has browned, add snow peas and fry for another 2mins.
- Stir in chilli and garlic, and then the cooked rice. Add more oil if rice is sticking to the pan or burning to avoid it drying out.
Once rice is hot, add scrambled eggs and soy sauce, stir for a few minutes and prepare yourself for a tasty meal.