Article

Ingredients:

• 1 cup Long Grain White Rice
• 2 tsp Vegetable oil
• 2 Eggs, Lightly whisked
• 2 Bacon Rashers, Chopped
• 1 Carrot, Peeled and Grated
• 1 Tbsp Soy Sauce
• 2 Shallots, Finely sliced
• 1/2 Cup Frozen Peas, Thawed
• Sesame Seeds, To Serve
• Shallots, Sliced, Extra to serve

Method:

• Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
• Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook for 2 minutes or until set. Transfer to a chopping board. Set aside to cool slightly. Roll up and thickly slice.
• Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Sprinkle with sesame seeds and top with extra shallots. Serve immediately.