Ingredients
1/2 red capsicum
diced
1 carrot
peeled and diced
1/2 yellow capsicum
diced
½ cup frozen corn
½ cup frozen peas
1/2 red onion
diced
6 short cut bacon
diced
1 cup basmati rice
2 tbsp oil
2 eggs
lightly beaten
2 cups cooked chicken
diced
2 tbsp soy sauce
Allergy Advice
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 large saucepan
- 1 rice steamer
- 1 wok
- 1 plate
Instructions
- Cook the rice in a large saucepan of boiling water until tender or use a rice steamer. Drain, refresh under cold water and drain again.
- Heat 1 teaspoon of the oil in a wok over high heat. Pour in the eggs and cook as an omelette, turn, cook until firm. Transfer to a plate and cut into thin strips.
- Heat remaining teaspoon of oil in the wok over high heat, add onion and bacon, stir fry for about 3 minutes until golden and starting to crisp.
- Add capsicums and carrot and cook for 2 minutes, add frozen peas and corn, stir-fry for another minute.
- Add soy sauce, mix through, then add rice, egg strips and chicken and cook until heated through. Stir well and serve.
Notes
Tip
If I know I am going to be cooking a fried rice-type dish, I try and cook the rice the night before or a couple of hours before and keep it in the fridge. The rice separates more easily and it makes for a speedier dinner.
