BROWN RICE PREPARATION/COOKING TIPS:
For fried rice, allow rice to cool - simply place cooked rice on a large tray, fluff up with a fork and set aside until ready to use.
Serves 4 - 6 + leftovers, maybe!
2 Tablespoons olive oil
2 x eggs
4 - 6 x rashers bacon [omit for a vegetarian version], finely diced
2 x carrots, finely diced
1 x stick celery, finely diced
4 x spring onions, finely sliced - seperating white & green sections
1/2 x large or 1 x small red capsicum, finely diced
1 x cup corn [fresh off the cob is best]
1/2 cup sugar peas
Salt & pepper
2 - 4 tablespoons tamari [soy free alternative], soy sauce or coconut aminos
3 x cups cooked brown rice [refer above]
To start, cook your eggs. Lightly whisk eggs, add a dash of tamari, season with pepper. Using your chosen frypan or wok, add 1/2 tablespoon olive oil, bring to a medium/high temp. Add eggs to frypan cook in pan as an omelet. Once cooked, chop it up & put aside.
Add a little drizzle of oil [if necessary] to wok, add bacon and cook. Once brown, remove from wok, drain on absorbent paper - set aside.
Next, wipe wok clean with paper towel, add 1 tablespoon olive oil. On a medium heat, add chopped carrot, celery, capsicum, corn & white bit of shallots [green bits will be use at the end] season with pepper. Continue to cook on low—medium heat for 6 - 8 minutes until slightly soft, with a slight crunch to the bite but not brown. Towards the last minute or so of cooking, add corn and sugar peas.
Next, add cooked rice, combine well and continue to cook and stir until rice has warmed through and is started to toast. Add remaining cooked ingredients - egg + bacon. Toss well.
Prior to serving add half of the amount of soy sauce, taste and adjust according to personal preference.
Upon serving, add green shallots & lightly toss.
Serve immediately with extra soy [if required] + Enjoy!
Store leftover in airtight container in fridge for up to 2 days.
GLUTEN FREE - DAIRY FREE - CAN BE VEGETARIAN
Maddie Race - Health & Wellness