Egg, bacon and mushroom fried rice

When hunger strikes and you don't feel like spending loads of time cooking, this is a great cheating meal for 2. It makes a great brunch. I use some ready prepared ingredients that we always have in the fridge or cupboard, plus other basic stores from the fridge.

Ingredients

1 pack of ready cubed pancetta/bacon bits 1 large Spring onion, finely sliced 1 thumb sized piece of fresh ginger, peeled and finely chopped 1 large chestnut mushroom, roughly chopped 1 packet of ready cooked basmati rice 2 free range eggs, lightly whisked with a fork chopped fresh coriander (optional)

Method

Use a nonstick frying pan on a medium heat, pop in the bacon and frazzle until browning, add the spring onions and garlic and continue cooking for another minute, add the mushroom, cook for another minute. Add the rice, break down with a wooden spoon and fry for another 2 minutes. Scrape the rice to the edges and add the egg to the middle, keep stirring and start mixing in with the rice, continue cooking until all cooked and mixed in. If you like coriander, add this now and continue stirring in to rice. Serve You don't need any oil in the pan or salt as the bacon has enough of each.

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Tuna fishcakes

There was some riced (mashed) potato left after dinner the night before. Wondered what to make with it, bright idea, Tuna Fishcakes.
A light lunch served with salad.

Tuna Fishcakes (serves 3)

Ingredients

1 medium potato (mashed)
1 tin tuna drained and flaked
2 spring onions, finely chopped
1 free range egg, beaten
1 tablespoons capers
2 oz self-raising gluten free flour
salt and pepper
2 tablespoons olive oil

Method

Mix the all the ingredients together in a bowl, lightly season. Divide into 6 and shape into patties about 1/2 inch thick.
Heat a heavy bottomed frying pan, add the oil and make sure you swirl around the pan covering all the base.
Turn heat to medium and add the fishcakes. Fry until golden brown, about 3-4 minutes then flip onto other side, again fry until golden brown. Flip a couple more times until cooked.
Serve with a mixed salad.

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