Egg And Bacon Fried Rice

• 4 None large eggs, at room temperature
• 2 tbsp vegetable oil
• 1 None medium Spanish onion, cut into thin wedges
• 5 oz bacon, diced
• 2 cloves garlic, thinly sliced
• 1 None medium carrot, coarsely grated
• 1 None medium zucchini, coarsely grated
• 4 oz frozen peas
• 2 (9 oz) packets microwave long-grain white rice, heated
• 2 tbsp teriyaki sauce
• 3 tbsp chopped fresh cilantro leaves

1. To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and quarter. Set aside.
2. Meanwhile, heat oil in a large deep frying pan over medium heat. Cook onion and bacon for 3 mins, or until onion is soft. Add garlic and cook for 30 seconds, or until fragrant. Add carrot, zucchini and peas. Cook for 3 mins, or until soft. Add rice and teriyaki sauce. Cook for 2 mins, or until combined and heated through. Remove pan from heat. Stir in 1/2 the cilantro.
3. Serve fried rice topped with egg and remaining cilantro.

eggs, vegetable oil, spanish onion, bacon, garlic, carrot, zucchini, frozen peas, packets microwave, teriyaki sauce, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/32038 (may not work)