240gm rice
1 egg, beaten
2 rashers lean back bacon, chopped (optional)
1 garlic clove, crushed
1 tsp grated ginger
150gm mushrooms
2 courgettes, julienne
½ red pepper, cut in strips
200gm spinach, roughly chopped
150gm frozen peas
1 Tblsp soy sauce
Method
Cook the rice in lightly salted boiling water until tender.
Drain well and keep warm.
Spray a wok or large frying pan with non-stick cooking spray.
Pour the beaten egg into the wok and allow to set.
Turn out the omelette, roll it up and slice into strips.
Dry fry the bacon in the wok.
Add the garlic and ginger, the mushrooms, courgettes and red pepper.
Add 1-2 Tblsps of water.
Stir fry for about 5 minutes, until the courgettes begin to soften.
Tip in the cooked rice and the frozen peas and mix well.
Pile the spinach on top, cover with a plate or lid, and steam for a further 5 minutes.
Fold the spinach through the rice and sprinkle over the soy sauce.
Fold in the sliced omelette.
Serve with extra soy or teriyaki sauce to taste.
Leave out the bacon for a vegetarian option.
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