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Sunday supper: Bacon and mushroom fried rice with poached eggs

Claire Murrihy by Claire Murrihy
March 15, 2023
A A
bacon

A substantial and tasty dinner idea with very little effort – just what you need after a busy weekend

It’s so tempting to turn to the takeout menus at the end of the weekend, but some recipes are even quicker to muster up than a scroll though a delivery app. You might be surprised to see that you have most – if not all – of what you need to make this tasty and healthy supper dish by Bord Bia in your kitchen already.

Recipe: Bacon and mushroom fried rice with poached eggs

Serves four

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Ingredients

  • 4 large eggs
  • 2 tbsp rapeseed oil
  • 100g bacon lardons, diced streaky 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
  • 2 tbsp soy sauce
  • Salt and freshly ground black pepper
  • 1 tableps. white wine vinegar

To serve: Brown soda bread

Method

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

To poach the eggs: Bring a large pan of water the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. 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.

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