Fried Brown Rice

Ingredients

1 cup brown rice
Spray olive/canola oil
2 eggs, lightly beaten
1 clove garlic, minced
200g chicken thigh fillets, fat removed and diced
4 rashers lean bacon, fat and rind removed, diced
2 cups frozen peas & corn
1 medium red capsicum, seeded and finely diced
1 large carrot, grated
6 shallots, finely sliced
2 tbsp reduced-salt soy sauce

Method

1. Cook rice following the instructions on the packet. Drain and rinse and refrigerate in a bowl until cool.
2. Heat a wok and spray with oil. Add the eggs and swirl around the wok until there is a large, thin omelette and cook for about 1 minute. Begin to move the edge of the omelette away from the pan and fold until the whole omelette is rolled up. Remove from the wok and set aside on a plate.
3. Clean out the wok with paper towels and heat again, spraying with oil. Add the garlic, chicken and bacon and cook for a few minutes.
4. Add the peas & corn, capsicum, carrot, shallots and rice. Cook and stir for a few minutes until well mixed. Stir in the soy sauce and the chopped omelette.