fried rice

Ingredients

 1 cup white long-grain rice
2 tsp vegetable oil
2 eggs, lightly whisked
2 bacon rashers, chopped
1 carrot, peeled and grated
2 shallots, trimmed, finely sliced
1/2 cup frozen peas, thawed (see notes for Low FODMAP substitution)
1 tbsp soy sauce
Sesame seeds, to serve
Shallots, sliced, extra, to serve
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Instructions

Step 1
Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
Step 2
Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook for 2 minutes or until set. Transfer to a chopping board. Set aside to cool slightly. Roll up and thickly slice
Step 3
Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Sprinkle with sesame seeds and top with extra shallots. Serve immediately.