Jana Carter Parsons
Fried rice with bacon patties and vegetable omelette.
Boil the rice according to the instructions on the package.
Cut the bacon strips into strips and sprinkle with salt and pepper. Heat the oil in a wok and fry the bacon in 10 minutes until done.
In the meantime, heat the rest of the oil in a frying pan with non-stick coating and fry the frozen soup vegetables for 2 minutes.
Beat the eggs with salt and pepper. Pour the vegetables. Bake the omelette for 5 min. Turn after 3 min.
Remove the seeds from the red pepper from the package and cut the pepper very finely. Add to the bacon and fry briefly.
Add the rest of the vegetables from the package and stir-fry 2 minutes. Scoop the rice through. Season with the soy sauce. Serve with the omelette.
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