RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 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

METHOD:

  • 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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