One Pan Easy Weeknight Fried Rice

Prep time: 15 minutes 

Cook time: 30 minutes 

Serves: 4

Ingredients:

• 2 cups cooked white rice (short-grain or jasmine are great)

• 2 tablespoons extra virgin olive oil 

• 3 eggs, lightly whisked 

• 3 rashers short-cut bacon, diced 

• 2 shallots or 1 brown onion, finely sliced 

• 1 teaspoon ginger, grated or very finely chopped 

• 1 teaspoon garlic, minced or very finely chopped

• 1 carrot, finely diced 

• 1 small red capsicum, diced 

• 1 cup broccoli, finely chopped 

• 1/2 cup tinned corn spears or kernels (or frozen kernels)

• ½ cup frozen peas, thawed 

• 4 spring onion, finely sliced 

• Sesame seeds to serve

Sauce: 

• 1/3 cup light soy sauce 

• Simply Wholesome Pantry Asian Stir-fry Recipe Base   

• 1-2 tablespoons honey 

• 1/3 cup mirin 

• 1 teaspoon sesame oil 

Method:

1. Place a large frying pan onto medium/high heat. Add 1 tablespoon olive oil and let it heat. Pour in the whisked eggs and tilt the pan to spread the ends to the edges (like a pancake). Only leave it about 1 minute and flip it to the other side to cook for another minute. Remove and place on a plate to rest. Once cooled, roll it up and slice thinly. 

2. Place the pan back onto heat, add the remaining oil and let it heat. Add the onion and bacon and cook, stirring, for 3-4 minutes. Then add the ginger and garlic and cook, stirring, for 2-3 minutes. Add the carrot, capsicum, corn spears, broccoli and 1 tablespoon of Simply Wholesome Pantry Asian Stir-fry Recipe Base. Cook this for approx. 3-4 minutes, stirring occasionally. 

3. Add the peas and rice to the pan and stir through all the vegetables. Turn the heat up to high, add about half of Simply Wholesome Pantry Asian Stir-fry Recipe Base at this point and combine all ingredients, keep them moving so they don’t burn. Add the egg, spring onion and the rest of the sauce and stir through. 

4. Serve into bowls and top with some sesame seeds.