Fried rice with bacon and rosemary
Background
This recipe is an ideal to use up leftover steamed rice or you can use ready-cooked rice sold in the supermarkets. You can serve this as quick meal with a crispy salad (perhaps add some tinned lentils or chickpeas to the recipe), or a side dish in a roast dinner menu (it goes well with roasted turkey and goose).
Ingredients
- 4 rashers of bacon
- 1 small onion
- Β½ red bell pepper
- 1 rosemary stalk, leaves only
- 1 clove of garlic, minced
- 250g steamed rice
- Β½ cup chicken stock
- 1 Lemon, juiced and zested
- 2 Tbsp chopped parsley
- Paprika or cayenne
Instructions
- Cut the bacon into cubes, the onion and red pepper into thin slices.
- Heat the oil in a frying pan and fry the bacon, onion and red pepper for 5-8 minutes until tender. Add the garlic and rice and stir-fry for 3 minutes then pour in the stock, lemon juice and lemon zest.
- Season with ground pepper, then cook for 5 minutes until the liquid has reduced, then stir in the parsley.
- Serve with a pinch of paprika or cayenne.
Categories
- Meal Type: - Dinner - Everyday - Leftovers - Lunch - Main - Quick & Easy - Side - Stir Fry
- Cuisines: - British
- Occasions: - Dinner Party - Sunday Lunch
- Ingredients: - Pork
- Health and Diet: - Dairy Free - Egg Free - Gluten Free
- Skill Levels: - Easy
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