1 cup SunRice White Jasmine rice
2 teaspoons vegetable oil
1 teaspoon of sesame oil
2 bacon rashers, chopped
1 carrot, peeled and grated
2 shallots, trimmed, finely sliced
1/2 cup frozen peas, thawed
1/2 cup frozen of corn thawed
1 tablespoon soy sauce, plus extra to serve
1 green capsicum
1 red capsicum
1 diced onion
1 clove if garlic
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Cook the rice in a rice cooker and leave to cool.
Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes 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 onion, capsicums carrot. Stir fry 1 minute. Add shallots, peas corn and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.