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Ingredients
- 1/2 c. short grain white rice
- 1/2 c. green peas
- 1/2 c. sweet corn kernels
- 1/2 c. vegetable oil
- 3 x rashers bacon cut ito 1 cm wide strips
- 1/2 sm red capsicum diced
- 2 x spring onions minced
- 2 x Large eggs lightly beaten
- 100 gm small peeled cooked prawns
- 2 Tbsp. light soy sauce
Directions
- Place rice and 3 c. cool water in a heavy saucepan cover and bring to the boil.
- Reduce heat to very lowest setting and cook for about 18 min till the rice has absorbed the liquid and each grain is plump and separate.
- Boil the peas and corn in water till just tender drain.
- Heat half the oil in a wok and stir fry the bacon till cooked.
- Add in the capsicum and spring onions stir fry for 1 minute and then remove.
- Pour in the beaten egg and turn the pan to spread the egg widely over the bottom.
- Cook till hard underneath then break up with a spatula and remove.
- Wipe out the pan.
- Heat the remaining oil and toss the rice over high heat for 2 min.
- Add in the cooked ingredients and prawns and sprinkle on the soy sauce.
- Continue tossing over high heat for a few min.
- Serve warm.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 415 | |
| Calories from Fat 269 | 65% |
| Total Fat 30.39g | 38% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.7g | |
| Cholesterol 142mg | 47% |
| Sodium 525mg | 22% |
| Potassium 185mg | 5% |
| Total Carbs 24.99g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.31g | 1% |
| Protein 11.18g | 18% |
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