Chilli Jam and Bacon Fried Rice

Serves 4, Prep and Cook: 25 mins

2 x 250g packets microwaveable

basmati rice

3 eggs

1 tsp bottled crushed garlic 1 tblsp vegetable oil

250g packet diced bacon

2 tblsps Thai chilli jam paste 200g snow peas, trimmed, thinly

shredded

1½ cups frozen peas, corn and

capsicum

4 green spring onions, thinly

sliced

1 tblsp fish sauce

1 Heat rice according to packet directions.

2 Meanwhile, whisk eggs and garlic in a bowl until combined.

3 Heat half the oil in a large wok over a high heat. Add eggs. Swirl to coat base and halfway up side of wok. Cook for about 1 to 2 minutes, or until just set. Slide onto a board. Roll up and thinly slice.

4 Heat remaining oil in the same wok over a medium to high heat. Add bacon. Stir-fry for about 7 minutes, or until golden brown. Add chilli jam paste and stir-fry for 1 minute. Add snow peas and stir-fry for 1 minute.

5 Add rice, vegetables, onions and sauce. Stir-fry for about 2 to 3 minutes, or until vegies are tender and rice is hot.

6 Serve topped with omelette.