Indian summer salad
Packed with antioxidants, this superhealthy, colourful salad counts as 1 of your 5-a-day
Quick fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 12 minutes
- Easy
- Serves 2
Skip to ingredients
- 2 tsp oil
- 1 eggbeaten
- 2 rashers baconchopped
- 175g mushroomssliced
- 200g frozen peas
- 1 garlic clovecrushed
- small knob of gingergrated
- 2 tsp dark soy sauceplus extra to serve
- 1 tsp sugar
- 250g cooked basmati rice
Nutrition: per serving
- kcal355
- fat11glow
- saturates3g
- carbs48g
- sugars6g
- fibre6g
- protein18g
- salt1.81g
Method
step 1
Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 min, swirling every now and again, then tip it out and finely slice. Add the bacon and mushrooms to pan, then fry until golden, about 3 mins. Add the peas, garlic and ginger, then cook for 1 min.
step 2
Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.
