The boys don’t really want to go back to school.
They’ll be fine once they are actually there, but living barefoot between the park, the pool and the beach would be their preferred lifestyle FOR EVER if they did indeed have such a choice.
A part of me could live in summer holiday mode for ever too…but I would be lying if I didn’t tell you I was just a teeny tiny bit excited about the thought of a couple of hours where everything will be still and quiet once more.
As food is my love language, I tried to steer the conversation away from the moans and groans and “How far away is Easter?” questions.
“You can choose what we have for dinner on the first day of school! It has to be cooked at home, but you guys choose!” I said excitedly, secretly worried that this could cause ANOTHER fight or argument.
“Fried Rice” was unanimously agreed on.
So here it is friends.
My not-very-fancy, but quick and easy, with lots of veggies, Fried Rice.
There would be a mutiny in my house if I left out the bacon, but that’s a simple way to make this into a vegetarian meal. If you leave out the bacon, you’ll need a little olive oil to soften the celery and garlic in at the beginning of the recipe.
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Prep Time:
5m
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Cook Time:
20m
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Total Time:
25m
Ingredients
- 1 1/2 cups basmati rice
- 2 sticks celery, washed and finely chopped
- 1 clove garlic, crushed
- 175 grams (approx 4-6 short cut rashers) bacon, finely chopped
- 1 cup mixed frozen veggies, like peas, carrots, corn, capsicum
- 2 eggs, lightly whisked
- 1 cup shredded cabbage
- soy sauce to taste
Method
- Cook rice according to packet directions. Once cooked, spread into one layer on a baking tray and leave to cool. If you can, do this earlier in the day and leave in the fridge with some cling wrap over the top of it. This allows the rice to dry out a little and not be so 'sticky', which is what you want when frying the rice for a dish like this.
- Heat a non stick frying pan over medium heat and cook bacon until crispy and golden. Remove and drain on some paper towel.
- Add the eggs to the pan and cook for a minute or two, moving it around the pan to create ribbons of cooked egg. Remove and set aside.
- Add the celery and garlic to the pan and cook until slightly soft and then add in the rice, frozen veggies and cabbage. Stir for a few minutes to heat through, making sure the veggies are cooked.
- Add the bacon and egg back in and as much soy sauce as your family likes. I usually slosh it in, stir and then taste to see if we need more.
Related
Thanks for your recipes Emma. I love making the 5 vege fried rice. A bit different to the way I used to make it years ago! I tried substituting the bacon with left over roast leg of lamb and it was yummy too! Definitely a family favourite!
Hi Gerda, that sounds like a great way to use up leftover lamb. I love hearing about ways people are using their leftovers, or tweaking a recipe to suit their family. Thanks so much for your encouragement, Emma x