Breakfast Fried Rice

Method

1. Chop the bacon into thin strips, and then into bite-sized pieces. Finely chop the spring onion. Halve the carrots lengthways and then chop into half-moons. Crack both eggs into a bowl and beat until combined.
2. Heat a drizzle of oil in a flat-bottomed wok or large frying pan over medium-high heat. Add the eggs and gently scramble until softly set - 1-2 minutes. Remove and transfer into a bowl.
3. Drizzle olive oil and add the bacon, stirring so it doesn’t stick until all the pieces are crispy - 3-4 min. Add the spring onion, carrots and peas, and stir through for 1 min.
4. Add the rice and stir-fry until heated through - 3 min. Mix through the soy sauce and gently fold in the scrambled egg.
5. Serve and enjoy!