Categories: March

Ingredients

• 175g long grain rice
• 1 tbsp olive oil
• 2 rashers unsmoked back bacon, diced
• 1 garlic clove, crushed
• 80g frozen peas
• 198g can tuna steak in oil, finely sliced
• 1/2 bunch spring onions, finely sliced
• 2 tbsp reduced salt soy sauce, plus extra to serve

Directions

1. Put the rice into a saucepan, cover with 450ml cold water and add a good pinch of salt. Bring to the boil, then reduce the heat and simmer for 10 minutes, or according to packet instructions, until just cooked. Drain.

2. Halfway through cooking the rice, heat the oil in a wok or large frying pan over a high heat. Add the bacon and fry for 4-5 minutes, until crisp. Remove and drain on kitchen paper.

3. Add the cooked rice and garlic to the wok and stir-fry for 1 minute. Add the peas, tuna, most of the spring onions, cooked bacon and soy sauce. Stir fry until the rice is piping hot. Serve sprinkled with the remaining spring onion slices and extra soy sauce.

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