Serves 4
6 cups Cooked Rice
1 Egg
1/4 cup Milk
2 handfuls of Peas
4 Rashers Bacon (rindless - Diced)
4 Large Mushrooms - Diced
1 small Onion - Diced
Oil for frying
Kecap Manis (Or Soy Sauce if that is all you have)
2 tsp Salt
If you have the time I really suggest cooking your rice a few hours in advance. (Night before if you can.) Leave it in a bowl in the fridge to dry out, this helps reduce the chance of gluggy rice. Then just continue from step 2.
I like to use the stove-top absorption method. Bring 2 cups of uncooked rice up to the boil in a large saucepan with 3½ cups of water, stirring occasionally. Once the water is boiling, reduce heat and simmer, uncovered for 12-15 minutes.Throw the peas into the pot for the final 5 or so minutes (Follow packet directions for length of time, alternatively, cook them separately.) Test by tasting a grain or two. They should be soft but not gluggy. Remove from heat and allow to stand, covered for 5-10 minutes.
Meanwhile in a wok or frying pan heat a little bit of oil throw in the diced bacon, mushrooms and onion. fry over medium-low heat until the onion goes translucent. Remove from pan.
In a small bowl beat the egg with the milk. (Milk is not necessary however I find it does make for fluffier scrambled eggs.)
Reheat your wok/pan and add about 2 TBS Oil, Scramble the beaten egg mixture. Once it begins to solidify, add the rice.Stir carefully to ensure each grain is separate. Throw in Kecap manis and sprinkle over salt. Continue stirring as you don't want anything to burn. Throw in bacon, onion and mushrooms. Fry for a few more minutes. Your rice should be evenly coloured a medium brown by now.
Remove from heat and serve immediately.
