This really is a “use up what’s in the fridge” kind of recipe and there is bacon involved!
2 tbs. cumin seeds
2 tbs. vegetable oil
8 rashers bacon, cut into lardons
1 red or yellow pepper, thinly sliced
2/3 cup sliced mushrooms
2 garlic cloves
1/2 tsp. red chili flakes
1 cup mixed cooked vegetables
1 cup beansprouts
1 bunch green onions, sliced, green tops set aside to serve
1 1/2 cups cooked rice (a microwave package works well)
1 tbs. Worcestershire sauce
2 tbs. hoisin sauce
1 tbs. soy sauce
Tip the cumin seeds in a large wok or non-stick skillet. Toast until fragrant, then remove and set aside. Add the oil and bacon to the pan and cook until the bacon is beginning to brown. Add the peppers, mushrooms, garlic and chili flakes. Continue cooking until the veggies are tender and the bacon is crisp.
Tip in the remaining ingredients along with the toasted cumin seeds and stir-fry until everything is heated through. Check the seasoning. Spoon into bowls and top with the remaining green onions.
Cooking with Nigella 