SPECIAL FRIED RICE

SERVES 4 PREP 15 MINS COOK 15 MINS

✦ 3 eggs

✦ 2 tsp vegetable oil,

plus 1 tbsp extra

✦ 2 garlic cloves, crushed

✦ 2 chicken thigh fillets,

sliced

✦ 3 rashers rindless

bacon, chopped

✦ 1 medium carrot,

finely chopped

✦ 50g snow peas,

thinly sliced

✦ 4 green onions, sliced, plus extra, sliced, to serve

✦ ¼ cup sweet chilli sauce, plus extra, to serve

✦ 2 tbsp soy sauce, plus

extra to serve

✦ 1 cup long grain rice, cooked to packet instructions, cooled (see tip)

✦ 1½ cups frozen pea and corn mix, thawed ✦ coriander sprigs, to serve

1 In a jug, whisk eggs.

2 In a wok or large frying pan, heat 2 tsp oil on high, swirling to coat. Add egg, quickly swirl over wok until set. When egg puffs, flip and cook 30 secs. Remove from wok. Roll and slice.

3 In same wok, heat 1 tbsp oil on high. Stir-fry garlic 30 secs. Add chicken and bacon, reduce heat to medium. Stir-fry 3-4 mins until browned. Add carrot, snow peas and green onion. Stir-fry 2 mins.

4 Stir in sweet chilli sauce and soy, then rice and pea mix, tossing to mix well. Stir-fry 1 min. Serve topped with egg, extra green onion, coriander, extra sauces.

TIP For best results, cook rice, spread over a tray, cover with plastic wrap and chill overnight. This helps to separate grains.