Crispy bacon patties and wok vegetables with sweet and sour sauce

Bring a pan of water to the boil with a little salt. Add the rice and cook until cooked in 15 minutes. Drain and leave covered.

In the meantime, heat the frying pan with non-stick coating without oil or butter and fry the bacon strips over medium heat for 12 minutes until golden brown and crispy.

Season with pepper and salt.

Meanwhile, clean the garlic and cut it fine. Heat the oil in the stir-fry stir-fry the garlic and wok vegetable 8 minutes on high heat.

Meanwhile, peel the ginger and cut finely. Heat the rest of the oil in a saucepan and fry the ginger for 1 min.

Add the silver onion with the liquid from the jar, the ketchup and sugar. Bring the sauce to the boil and simmer for 3 minutes on low heat. Stir frequently.

Divide the bacon slices with the rice and vegetables over the plates. Serve the sweet and sour sauce.