RECIPE BY:

Michael Weldon

TIME:

Prep time 10-15mins
Cook time 10mins

INGREDIENTS :

• 1 Brown onion, sliced
• 2 Garlic cloves
• 1 thumb sized piece of Ginger, grated
• 1 Carrot, diced
• 1 Celery stick, diced
• 200g Coles BBQ chicken meat, picked
• 100g Bacon, sliced into strips
• 500g cooked Rice
• 3 Eggs, beaten
• 2tbs Lee Kum Kee Premium Soy Sauce
• 1tbs Lee Kum Kee Chilli Garlic Sauce
• 100g frozen Peas
• 2 spring Onions, sliced thinly
• Fried Shallots to garnish

METHOD :

• In a large, heated wok, add bacon until it starts to turn crispy, before adding garlic and onion, sautéing it in the bacon fat. Once the garlic becomes aromatic and the onion begins to color and soften, add rice and stir through. Add celery and carrots and cook for 1-2 minutes. Push your fried rice mixture to one side of the wok and add you eggs onto the empty side, scrambling it, before mixing it through the rice mixture. Add peas, chicken, soy sauce and garlic chilli sauce, stirring through until peas and chicken are warmed through.
• Seve garnished with spring onions and fried shallots.