100g basmati rice or long-grain rice
1 tbsp sunflower oil
1 egg, beaten
50g finely diced bacon
2 scallion, green end only sliced on an angle
½ red pepper, deseeded and chopped
good pinch five spice powder
1 tsp gluten free soy sauce
100g beansprout (optional)
50g peeled shrimp
Boil the rice following pack instructions, adding the peas for the final min. 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, scallions and pepper, and stir-fry until the pepper starts to soften.
Add the five-spice, rice, 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