Everyone has their own variation of this recipe so just remember to make it as plain or exciting as the tastes of your guests.
This is my plain version sure to please teenagers who don’t like too many vegetables in their fried rice.
3 tablespoons peanut oil
3 cups jasmine rice
1 onion diced finely
3 rashers bacon, diced
300 g chicken breast sliced finely or 300 g left over roast chicken
1 carrot grated
3 shallots sliced on angle
50 g slivered almonds toasted
Handful of frozen corn and peas
Salt and pepper to taste
2 – 4 tablespoons gluten free soy sauce
Prepare 3 cups jasmine rice as per cooking instructions for rice cooker.
Beat eggs with 1 tablespoon of water and pour mixture into a non stick pan and fry until cooked. Cool and dice.
Heat 1 ½ tablespoons of oil in large fry pan and then add onion and cook until soft. Add in bacon and chicken and fry until brown.
Add in rice and 1 ½ tablespoons oil. Stir to incorporate all ingredients.
Add in carrot, diced egg, peas and corn and stir.
Season with soy sauce and salt and pepper and stir to combine.
Serve rice with a sprinkling of shallots and almonds.
NB Other additions: finely sliced capsicum, celery finely sliced on an angle, cooked prawns, small pieces of broccolini.