Total Time
35mins
Prep 5 mins
Cook 30 mins

it is essential that the rice is both cold and dry, with separate grains, in order to make this recipe proberly

Ingredients Nutrition

Directions

  1. 1) pour the water into a wok with the salt and bring to boil. add rice to the boiling water. stir well, then cover the wok tightly with the lid, and simmer gently for 12-13 minutes. (dont remove the lid during cooking or the steam will escape and the rice will not be cooked)
  2. 2) remove the lid , stir the rice and spread out on a large plate or cookie sheet to cool and dry. beat each egg separately with salt and pepper and 2 teaspoons of cold water. heat 1 tablespoon of the oil in the wok, pour in the first egg, swirl it around, and cook ,undisturbed ,until set. remove to a board and cook the second egg. cut the omelets into thin slices.
  3. 3) add the remaining oil to the wok,add the scallions and bell pepper and stirfry for 1-2 minutes. add the bacon and continue to stir frly for a further 1-2 minutes. add the peas and toss together thorougly. stir in the soy sauce.
  4. 4) add the rice and seasoning and stir fry for about 1 minutes, then add the strips of omelet, and continue to stir for about 2 minutes or until the rice is piping hot. transfer to a warmed serving disch and serve immediately.