Best egg fried rice

For two people - multiply as needed

8 rashers of beacon

1/2 onion, chopped finely

1 teaspoon of ginger purée

1 teaspoon of garlic purée

1/2 - 1 teaspoon of sciracha

2 tablespoons of tamari

1 packet of precooked basmati rice

big handful of peas

2 eggs, whisked in a mug

salt and pepper

Start by frying the bacon in some extra virgin olive oil. I normally cook it until it is just crispy. Set aside. Once it is cool, scissor the bacon into little pieces.

Now add the onion and cook over a medium heat until it starts to go translucent. Next add the garlic, ginger, tamari and sciracha and mix well. Once mixed in add the packet of rice and mix well so that all the grains of rice are seperated and coated in flavour.

Turn the heat up a little and make a well in the middle of your rice. Pour the whisked eggs into the well and let the egg cook, as it cooks pull the egg in to the middle as if you were cooking an omlette so that it all starts to touch the bottom of the pan. Once the egg is 70% cooked mixed the rice into it, chopping into the egg with your wooden spoon so that it breaks the egg up. Mix until all the egg and rice are evenly distributed. Serve in two bowls with the chopped bacon on top. Add fresh coriander if you like.