Even kids will love this quick and easy fried rice, perfect for a weeknight meal. See notes section for Low FODMAP diet tip.
Ingredients
- 1 cup white long-grain rice
- 2 teaspoons vegetable oil
- 2 eggs, lightly whisked
- 2 bacon rashers, chopped
- 1 carrot, peeled and grated
- 2 shallots, trimmed, finely sliced
- 1/2 cup frozen peas, thawed (see notes for Low FODMAP substitution)
- 1 tablespoon soy sauce
- MasterFoods® Sesame Seeds, to serve
- Shallots, sliced, extra, to serve
Method
- Step 1Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
- Step 2Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook for 2 minutes or until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
- Step 3Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Sprinkle with sesame seeds and top with extra shallots. Serve immediately.
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1488 kj
Energy
13.4g
Fat Total
3.9g
Saturated Fat
1.5g
Fibre
14.7g
Protein
104mg
Cholesterol
813mg
Sodium
2.3g
Carbs (sugar)
42.7g
Carbs (total)
All nutrition values are per serve
Notes
Low FODMAP diet tip: Make this a Low FODMAP recipe by only using green tips of spring onion instead of shallots and reducing or omitting the peas.
You will need 3 cups cooked white rice
- Author: Tracy Rutherford
- Image credit: Brendan Smith
- Publication: Fresh Living
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