| Prep Time | 7 minutes |
| Cook Time | 15 minutes |
| Servings |
serves
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Ingredients
- 1 cup jasmine rice uncooked
- 1 tsp extra virgin olive oil
- 3 free-range eggs
- 4 bacon rashers lean & trimmed, diced
- 1 brown onion
- 1 cup pumpkin grated
- 1 cup frozen peas
- 1 cup corn kernals
- 2 tbsp soy sauce salt reduced
Ingredients
|
|
Instructions
- Prepare rice according to packet directions, allow to cool.
- Heat half the oil in a large wok or frying pan over a medium-high heat. Pour in the egg and cook, swirling the pan to coat the base. Scrape down the sides of egg, until completely cooked. Roughly break the egg up with a wooden spoon. Remove egg from the pan and set aside.
- Heat the remaining oil in the wok/pan over a medium-high heat. Fry the bacon and onion. Add the pumpkin, peas and corn. Cook for 1 minute.
- Add cooked rice to the pan and toss together. Add soy sauce and toss to combine. Return egg to the pan and heat through.
- Divide into 4 bowls to serve.
Recipe Notes
338 calories per serve