Fried Rice
Serves 8 -12
Quick Dinners
Crowd Pleasers
Salads & Sides
Gluten Free
This is great as a simple, easy meal or as a side dish with seafood or any meat.
Prep time - 20 minutes
Cook time - 20 minutes
Ingredients
- 1kg basmati rice
- 1 tablespoon chicken stock powder (GF option)
- 500g bacon, diced
- 4 cloves garlic, finely chopped
- 1kg frozen peas, corn & carrot mix
- 8 eggs
- ¾ cup shallots (scallions), diced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce (GF option)
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- ⅓ cup extra soy sauce
- 2 tablespoons extra sesame oil
Cooking Steps
1
Cook rice according to directions on the packet, however add chicken stock powder at the start of the cooking process. In a medium bowl whisk eggs, 1 tablespoon fish sauce, 1 tablespoon soy sauce.
2
Heat 2 tablespoons sesame oil in a hot pan or wok, then stir fry egg mix until golden brown. Stiring constantly. Transfer stir fried egg from the pan into a bowl and set aside.
3
Add vegetable oil to the pan/wok, heat. Add bacon and lightly fry for a minute or so. Next, add the pack of frozen vegetables and stir fry for approximately 2 minutes.
4
Finally, add half of the cooked rice, half of the extra soy sauce and half of the extra sesame oil, toss through thoroughly.
5
Repeat this process with the remainder of the rice, the extra soy sauce and extra sesame oil. Add the diced shallots (scallions) and stir fried eggs and toss through.
Serve immediately. Also great next day for lunch or dinner, just reheat and enjoy!