Bacon and Mushroom Fried Rice with Poached Eggs

A substantial and tasty dinner with very little effort.

Ingredients:

4 large eggs
2 tablesp. rapeseed oil
100g diced rashers or sliced cooked ham
1 bunch scallions, cleaned and chopped
100g chestnut mushrooms, sliced
1 chilli, deseeded and chopped
2 garlic cloves, peeled and chopped
2cm piece of ginger, peeled and grated
200g basmati rice, cooked
Salt and freshly ground black pepper
2 tablesp. soy sauce
1 tablesp. white wine vinegar

Method:

1. Heat a tablespoon rapeseed oil in a large non-stick frying pan. Add the bacon and cook for 2-3 minutes.
2. Add half the scallions, the mushrooms, chilli, garlic and ginger. Cook, stirring frequently, for about 3-4 minutes.
3. Add in the rice, remaining scallions and soy sauce. Cook until heated through stirring all the time.
4. Taste and season with a little salt and black pepper.

To poach the eggs:
1. Bring a large pan of water the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt.
2. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside.
3. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.

To serve:
Divide the fried rice between four serving bowls. Top each bowl of rice with a poached egg. Serve with brown soda bread.

Source: Bord Bia