This is a family favourite that can be cooked quickly and varied a lot depending on what vegetables and meat are available in the house.
- 3 – cups cooked rice (4 – cups is probably better, but we only have a 3 – cup rice cooker)
- 1 – cup frozen peas
- 1 – cup frozen corn
- 4 – rashers short cut bacon
- 2 – boneless chicken thigh filets
- 2 – tablespoons Cooking Oil
- 2 – eggs
- 2 – sliced or julienne carrots
- 1 – brown onion
- 1/2 – red or green capsicum
- 2 – teaspoons sesame oil
- 3 – tablespoons soy sauce
- 2 – teaspoons sugar
- dash of pepper
- 2 – cloves or 2 – teaspoons of crushed garlic
- 1 – teaspoon of crushed ginger
Start by putting 1 – tablespoon of the cooking oil into a heated wok and swirl to coat it. While it is heating break your 2 – eggs into a bowl and mix, then pour the egg into the wok and swirl around to make a thin omelette. After it is cooked take it out and let it cool before cutting it into thin strips.
Heat the rest of the oil over medium – high and add the onions and carrots. Cook them until they are soft and then add the chicken and bacon. Stir fry until the chick is no longer pink and is cooked through.
Add the garlic, ginger, peas and corn and continue to stir fry until they are warmed. Then lower the heat to medium and add the rice and stir until it is also warmed through. Add the sugar, sesame oil, soy sauce and pepper and stir through.
There you go. I can usually cook this one from start to finish in about 30-minutes, which is nice.
I will quite often make this one without the chicken as well if I don’t have any available. You can substitute in any other meat that you have around, or just stick with the bacon (that’s what I did last night).
You can also substitute or add any decent stir fry vegetable that you have around. One of my favourites to add to this recipe is snow peas.