Name: Fried brown rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 teaspoon vegetable oil; 2 eggs, beaten lightly; 2 bacon rashers, chopped finely; 1/2 cup (75g) frozen peas; 1/2 cup (80g) frozen corn kernels; 250 gram packet pre-cooked brown rice; 2 green onions (green shallots), chopped finely; 2 teaspoon soy sauce; 1 tablespoon sweet chilli sauce

Fried brown rice

With peas, corn and onion this fried brown rice dish could be a meal all of its own and it only takes 20 minutes to cook.

Serves 2

Prep

10M

Cook

10M

Total

20M

Ingredients

2 teaspoon vegetable oil

2 eggs, beaten lightly

2 bacon rashers, chopped finely

1/2 cup (75g) frozen peas

1/2 cup (80g) frozen corn kernels

250 gram packet pre-cooked brown rice

2 green onions (green shallots), chopped finely

2 teaspoon soy sauce

1 tablespoon sweet chilli sauce

Method

1.Heat a teaspoon of the oil in a large heated wok or frying pan, add the eggs and swirl the wok so the eggs form a thin omelette; cook until set. Transfer the omelette to a board, cut into strips.

2.Heat the remaining oil in the wok, add the bacon, stir-fry until browned and crisp. Add the peas and corn to the wok and stir-fry until hot. Add the rice, onions and soy sauce, stir-fry until hot.

3.Serve the fried rice topped with the omelette and chilli sauce.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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