Tonight I made a quick 15 minute fried rice. The key to making this dish quickly is to prepare your rice primarily and separately, then add it to your finely diced and now cooked other ingredients and simply add soy sauce and toss.
I made this tonight in two batches as the volume of rice was greater than the fry pan I used to prepare the other items. You can add whatever ingredients you want. I always believe food should be colourful when using fresh ingredients so the items I placed into the fried rice represent loads of colour and life.
The basic rule to cooking rice is: one cup of rice to two cups of water, then boil (uncovered) until cooked. I tend to add water as it cooks, but I also like to drain off excess water so the gluginess goes way with the excess water. It also leaves a wonderfully moist rice once drained.
While your rice is cooking, in olive oil, pan fry your thinly sliced bacon and crack an egg into a hot pan. Let the bacon cook and stir the egg so it breaks into smaller pieces. Then add all your finely diced vegetables, all at once. I used onion, spring onion, carrot, red capsicum, Continental parsley and a single clove of garlic. Add cracked pepper, a couple of pinches of Murray River Salt and a teaspoon of Massell Chicken stock powder. Spread the veggies out in the pan. Stir them in with the bacon and egg. Let it all cook for about 4-5 minutes. As the vegetables are in small pieces, they cook quickly! Add a splash of olive oil if it is drying up.
By about now your rice should be ready. Add your drained, cooked rice. Mix it in. Splash in a tablespoon of soy sauce, or more or less to your taste. Toss it all for about a minute or until everything is mixed.
Now eat!