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