RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 – 6 people

TIME:

Prep time: 15mins
Cook time: 15 mins

INGREDIENTS:

• ¼ cup Cobram Estate Light Extra Virgin Olive Oil
• 3 spring onion, white part only, sliced
• 3 cloves garlic, finely diced
• 3 rashers Coles rindless middle bacon, diced
• 2 Tbsp. coriander root and stem, finely chopped
• 2 long red chillies, finely sliced
• 1 large carrot, finely diced
• 400gm corn kernels
• 1 cup frozen peas
• 4 cups Coles Jasmine Rice – cooked & chilled
• 3 spring onion, finely sliced (Green Part)
• 3 Tbsp. Lee Kum Kee Premium Soy Sauce
• 1 Tbsp. Lee Kum Kee Pure Sesame Oil
• 3 Tbsp. kecap manis
• 4 eggs, lightly beaten

GARNISH:

• 1 cup picked coriander leaves
• 2 Tbsp. dried shallots

METHOD:

• Combine eggs and rice in a bowl until all the rice is evenly coated
• In a large wok heat oil over a high heat until oil is glossy. Once the oil is heated add bacon and cook until crispy. Add spring onion, garlic, coriander roots and stems, and chilli and fry off for 1-2 minutes, moving mixture around the wok continuously. Add the carrot and continue to fry for a further 1-2 minutes.
• Add egg mixture and mix through to coat fried rice evenly. Allow egg to cook for few seconds and then then toss through. Repeat this technique until the egg is evenly cooked.
• Add the corn kernels, carrot, peas and rice and stir-fry for 1 minute, mixing all ingredients together. Add the kecap manis, soy sauce and sesame oil and combine well. Taste and adjust seasoning if required. Mix through the green part of the spring onion.
• Garnish with coriander leaves and a sprinkle of dried shallots.