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.