Ingredients
Method
1.In a wok or large frying pan, heat 2 teaspoons oil on high, swirling to coat. Add egg and quickly swirl over wok until set. When egg puffs, flip and cook for 30 seconds. Remove from wok, then roll and slice.
2.In the same wok, heat 1 tablespoon oil on high, then stir-fry garlic and ginger for 1 minute. Add chicken and bacon, reduce heat and stir-fry for 3-4 minutes. Add carrot, snow peas and spring onion, then stir-fry for 2 minutes.
3.Stir in sauces, then add rice, peas and corn, mixing well. Stir-fry for 1 minute. Serve with egg, onion, coriander, and soy and chilli sauces.
Note
- Cook 1/3 cup rice to make 1 cup cooked rice. Cool, then spread over a tray, cover and chill overnight. This keeps the grains separate for optimum fried-rice texture.
