Ingredients

4 cups cooked SunRice Long Grain White Rice, cooled
2 tblsn peanut oil
150g rindless bacon rashers, cut into long strips
300g medium green prawns, peeled & deveined with tails left intact
1 small red capsicum, finely chopped
2 cups frozen peas,thawed
3 eggs, lightly whisked
1 cup bean sprouts
2 tblsn soy sauce
2 green shallots, thinly sliced

Instructions

• Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.
• Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.
• Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.
• Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and toss for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.

Tips

• You will need to cook 1 1/2 cups raw long grain rice for this recipe.
• For best results cook the rice the nigth before and leave in fridge in airtight container.