FRIED RICE

Ingredients

• 1 cup long grain white rice
• 2 eggs
• 2 teaspoons vegetable oil
• 2 bacon rashers, chopped
• 1 carrot, peeled and grated
• 2 shallots, trimmed, finely sliced
• 1/2 cup frozen peas, thawed
• 1 tablespoon soy sauce, plus extra to serve

Method

1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool ( http://www.thekitchn.com/how-to-cook-rice-on-the-stove-44333).
2. Prepare vegetables and bacon: Chop bacon. Peel and grate carrot. Finely slice shallots.
3. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turnover. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
4. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.

Perishable Ingredients:

Perishable food in this recipes was rice ,egg, carrot and peas because it can grow moldy between 2-7 days or in fridge it will go moldy in the next couple of days.

Equipment Required and Why:

bowl to put in egg in and at the finish, to put your food in.

pan to put the rice and bacon, chopped carrot etc.

knife to cut the meat and veggies.

Where and How will you store left overs? Why? (think about time, cover, temp)

put your food in a bowl with glad wrap on top, in fridge. Don't leave it for to long because the bacteria will help it grow mold. The fridge should be 2-5 degrees.

If you brought this meal takeaway, what would you need to be mindful of? …

what did they cook with , what oil , what ingredients did they use, how did they cook it , did they use

the right temperature, did they wash there hands , did they use there bare hands.