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Fried rice with bacon and rosemary

This fried rice with bacon and rosemary recipe is an ideal way 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).
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 rashers of bacon
  • 1 small onion
  • ½ red bell pepper
  • 1 rosemary stalk leaves only
  • 1 clove of garlic minced
  • 250 g steamed rice
  • ½ cup chicken stock
  • 1 Lemon juiced and zested
  • 2 Tbsp chopped parsley
  • Paprika or cayenne

Method
 

  1. Cut the bacon into cubes, the onion and red pepper into thin slices.
  2. 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.
  3. Season with ground pepper, then cook for 5 minutes until the liquid has reduced, then stir in the parsley.
  4. Serve with a pinch of paprika or cayenne.