100g basmati rice or long-grain rice
1 tbsp sunflower oil
1 egg, beaten
50g finely diced bacon or ham
1 tsp garlic infused oil
2 scallions, green only
good pinch five spice powder
1 tsp gluten free soy sauce
100g beansprouts (optional)
handful chopped fresh spinach
50g peeled shrimp
Serves - 4
Boil the rice following pack instructions, drain. Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled.
Tip onto a plate and set aside. Wipe the wok with kitchen paper, then heat the remaining oil.
Toss in the meat, garlic oil, scallions and stir-fry until the pepper starts to soften.
Add the five-spice, rice, spinach and gluten free soy, then stir-fry for 5 mins more.
Finally add the beansprouts, if using, the egg and shrimp, and stir-fry to heat through.
Recipe adapted from: Good Food