2 – 4 people
- 2 Tbs Cobram Estate Extra virgin olive oil, light flavour
- 2 Tbs red curry paste
- 2 rashers bacon, roughly chopped
- 2 cups of cooked rice
- 2 carrots , diced
- 1 cup frozen peas
- 2 eggs
- 1 spring onion, sliced
- 2 Tbs sweet soy
- 1 tsp fish sauce
- ½ bunch coriander
- Place oil in a large pan on a high heat, add curry paste and cook until fragrant, add bacon cook until slightly crips. Add rice and stir to coat with curry paste, cook for 2 minutes until rice is heated through and a little bit crisp.
- Add carrots and peas stir cook for 1-2 minutes. Push everything to one side of the pan and add eggs to pan and cook to about 80% done. Add spring onion , sweet soy , fish sauce stir
- To Serve scatter over thinly slice the green ends of spring onion and coriander to garnish
Our friends at Wine Selectors recommend pairing this dish with a Pinot Gris/Grigio or Shiraz.
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