| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
serves
|
Ingredients
- 1 cup white long grain rice
- 2 tsp olive oil
- 2 large eggs lightly whisked
- 2 rashers bacon chopped
- 1 large carrot peeled and grated
- 2 large shallots finely sliced
- 1/2 cup frozen peas
- 1 tbsp soy sauce
- 1 tbsp sesame seeds to serve
- 1 medium shallot finely sliced, to serve
Ingredients
|
Instructions
- 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. Cut into short strips.
- 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.
Recipe Notes
Low FODMAP diet tip: Make this a Low FODMAP recipe by only using green tips of spring onion instead of shallots and reducing or omitting the peas. If you omit the peas, you can substitute in green beans or green capsicum.
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