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
- 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
- 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.