Long Grain Fried Rice

Pour the water into the wok, add the salt and let it boil. Rinse the long-grain rice in a sieve with cold water until the water runs clear. Drain well and add to the boiling water. Stir well, cover the wok, and simmer the long-grain rice over low heat for 12 to 13 min. (Do not remove the lid during this time. The steam would escape and the long grain rice would be undercooked after the specified time). Remove the lid, stir the long-grain rice once well and cool and dry it on a large flat plate or a tray.

Mix each egg separately with salt and pepper and 2 tsp cold water. Heat 1 tbsp oil in a wok. Pour in the first beaten egg, move the wok slightly in a circle and then fry the egg. Gently lift out this narrow omelet and place on a work board. Make the second omelet. Roll up the omelets and cut into narrow slices.

Put the remaining oil in the wok form and heat very high. Add the scallions as well as the bell bell pepper and sauté for 1 to 2 min. Add the bacon and fry for another 1 to 2 min. Add the bean sprouts and peas and stir and toss extensively. Stir in the soy sauce, if using.

Stir in the long-grain rice and seasonings and toast for about 1 min, then add the omelet strips and stir constantly for another 2 min until the long-grain rice is piping hot. Bring to the table immediately.

Our tip: Use bacon with a fine

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