Bacon & Egg Fried Rice

I have just recently cooked this one, and it is a certified hit with my family. You can have this anytime of the day - breakfast, lunch or dinner. I've learned that with fried rice, you can mix it up with anything, veggies or leftovers. Fried rice has endless combinations. You  can make Adobo Rice with a leftover Adobo; or add flaked tinapa , scrambled egg and spring onions to make Tinapa Rice; or fried rice with flaked leftover chicken and dried fish, so you can have Salted Fish and Chicken Rice. The limit is your imagination. 

To add twist to our breakfast favorites - bacon and egg, I've decided to add rice to make it a one pot meal. Here is my recipe:

Ingredients:

4 cups of cooked rice (preferably 1 day old cooked rice, the ones that you keep in the fridge, to make it a fluffy fried rice), I used red rice 

1 tablespooon vegetable or canola oil

6 bacon pieces, thinly sliced

1 small red bell pepper

1 small broccoli, cut into 2 cms lengths

2 green onions, thinly sliced diagonally

1 cup frozen green peas, thawed

1/4 cup light soy sauce

4 eggs

Procedure:

1. Heat a wok or large frying pan over moderately high heat. Add oil, swirl to coat the surface. Add bacon; stir-fry for 4 minutes or until brown and crisp. Remove from wok. Add bell pepper and broccoli to the wok; stir-fry for 3 minutes. Add onion; stir-fry for 1 minute ore. Add peas, rice and bacon to wok, then drizzle with soy sauce. Toss for 2-3 minutes or until combined and heated. 
2. Place remaining oil in a large frying pan over moderately high heat. Break eggs into the pan; cook for 2 minutes or until cooked to your liking. Spoon rice into shallow bowls. Top with fried egg. Serve with sprinkled extra onion. 

Enjoy!!!