Serves: 2 Adults
2 Teasps Vegetable Oil
2 Eggs, Lightly Beaten
2 Rindless Bacon Rashers, finely chopped
75g Frozen Peas
80g Frozen Corn Kernals
120g Uncooked Brown Rice (cook in advance – see note below)
2 Spring Onions
2 Teasp Soy Sauce
1 Tablspn Sweet Chilli Sauce (Optional)
- Heat half the oil in a large wok, add the eggs and swirl the wok to make a thin omelette. Remove omelette from wok, roll and cut into thin strips
- Heat remaining oil in the wok, add bacon and stir fry until browned and crisp. Add peas and corn to the work and stir fry until hot. Add in pre-cooked rice, onion and soy sauce and fry until combined. Spread onto a tray and allow to cool completely and then divide into 2 lunch boxes. Top with the omelette and store in the fridge overnight.
- Don’t forget to bring your sweet chilli sauce to work if you decide to have this on your rice!!
I usually cook the rice 2 days before I’m going to eat it for lunch (If I plan on having this dish on a Monday then I cook the rice on Saturday evening; make the finished dish on Sunday night for eating the following day)