Ingredients

1 tbsp Coop Italian tomato purée
1 garlic clove
2cm ginger, peeled
1/2 tsp dried chilli flakes (optional)
4 tsp rapeseed oil
2 spring onions, finely chopped
100g fresh or frozen diced mixed vegetables
40g cooked bacon
1 tbsp tomato ketchup
1 tbsp reduced-salt soy sauce
250g pouch of microwave rice (or leftover rice)
1 Coop free-range egg
Coriander leaves, to garnish (optional)

Method

1. In a small bowl, blitz together the tomato purée, garlic, ginger and chilli flakes, if using, with a stick blender until you have a coarse paste

2. Heat 3 tsp of the oil in a large non-stick wok or frying pan over a high heat

3. Stir-fry the spring onions and vegetables for 2-3 mins, until just starting to colour

4. Add the bacon and fry for a further minute, then add the spice paste and cook for 1 minute more.

5. Add the ketchup, soy sauce, remaining oil and rice, and stir-fry for 2 mins or until piping hot

6. Crack in the egg and leave to cook a little, then stir in vigorously

7. If you prefer the egg chunkier, allow it to set for a little longer, then stir through

8. Transfer to a serving plate and garnish with the coriander, if using