Chinese Style Bacon and Mushroom Fried Rice
with Peas and Peanuts
Looking for a quick and tasty midweek dinner option? Try cooking up our Chinese Style Bacon and Mushroom Fried Rice in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
2
Spring Onion
25
Salted Peanuts
(Contains Peanut May contain Nuts)
150
Jasmine Rice
120
British Smoked Bacon Lardons
120
Sliced Mushrooms
15
Ginger Puree
120
Peas
32
Hoisin Sauce
(Contains Soya)
25
Ketjap Manis
(Contains Soya)
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) While you're waiting, peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
c) Crush the peanuts in the unopened sachet using a rolling pin.
a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve.
a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the bacon lardons, sliced mushrooms and half the spring onion.
c) Stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
a) Once the bacon is golden and cooked through, add the garlic and ginger puree.
b) Stir-fry until fragrant, 1 min.
a) Once the rice is cooked, stir it into the bacon pan along with the peas, hoisin sauce, ketjap manis and soy sauce.
b) Mix well and stir-fry until piping hot, 1-2 mins.
c) Add a spash of water if you feel it needs it. Taste and season with salt and pepper if needed.
a) Share the bacon fried rice between your bowls.
b) Sprinkle over the peanuts and remaining spring onion to finish.
Enjoy!
