Just a few easy to find ingredients and you’ll have yourself a dish the whole family will love. A perfect leftover dish, so don’t forget to rummage through the vegie draw for anything that can be chopped up and added in.
• 2 cups cooked rice (white or brown)
• 3 teaspoons vegetable oil
• 3 eggs, lightly beaten
• 100g short cut bacon, diced
• 1 brown onion, diced
• 2-3 tablespoon soy sauce
• 2 tablespoon coriander, chopped (optional)
STEP 1: Take the Red Rooster Roast Chicken off the bone and dice it up nice and small. Cook your rice according to the instructions on the packet.
STEP 2: Heat 2 teaspoons of oil in a wok or large deep frying pan over medium-high heat. Pour in the beaten egg and cook, swirling the pan to coat the base evenly. Draw in the sides to let the uncooked egg run onto the pan as it cooks. Roughly break up with a wooden spoon or spatula, turning and tossing, until cooked and then transfer to a plate.
STEP 3: Heat a little more oil in the wok and stir-fry the bacon until it’s almost as crispy as you want it. Add in the onion and cook for 3-4 more minutes, or until the onion is soft.
STEP 4: Add the chicken, peas and soy sauce to the wok and cook through until it’s warm. Add in the rice and egg, stirring well, and cook until it’s nice and hot. Stir in the chopped coriander, and serve with a sprinkle more of coriander on top.
*Helpful hint – If you want to give this recipe a bit of a chilli hit, add some chopped and deseeded chilli at the same time as the onion, or a little bit of chilli oil.