Rainbow Fried Rice
There’s no tastier way to eat the rainbow than in our veggie packed fried brown rice. To make it vegetarian, just leave out the bacon.
Ingredients
3 tsp Olive Oil
3 Eggs (whisked)
4 rashers Short Cut Bacon (diced)
1 Onion (diced)
250g Mushrooms (finely chopped)
2 Carrots (grated)
1/4 Red Cabbage (finely sliced)
1 Red Capsicum (finely chopped)
150g Snow Peas (finely chopped)
2 tsp Minced Ginger
2 tsp Minced Garlic
450g Microwave Brown Rice
1 bunch Bok Choy (finely sliced)
3/4 cup Frozen Peas
1-2 tbsp Soy Sauce
1 tsp Sesame Oil
Method
Prepare the vegies and eggs as per ingredients list above.
Add 1 tsp oil to a pan and, when hot, add the eggs. Swirl the bottom of the pan and, when just cooked through, remove from the pan. Break up into small pieces and set aside.
Add 1 tsp of oil to pan and add onion and bacon. Cook until the onion is a bit see through.
Add the mushrooms, carrots, cabbage, capsicum and snow peas and cook for a further 5 minutes.
Transfer the vegies and bacon into a bowl and set aside.
Add a further tsp of oil to the pan followed by the ginger and garlic. Then, add the rice (no need to microwave it first). Cook, without stirring too often, for about 5 minutes until the rice is golden.
Add the bok choy and frozen peas then throw in the cooked eggs, bacon and vegies.
Remove from the heat and stir through the soy sauce and sesame oil.
Serve with extra soy sauce and salt & pepper on the table for those who like even more flavour!
Serves 6