recipes
Quick Fried Rice
serves 4
10 min prep
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ingredients
| 1 teaspoon oil 2 eggs, lightly beaten 1 teaspoon oil, extra 3 rashers bacon, sliced 3 spring onions, chopped 3 cups cooked long grain rice 3 cups frozen Birds Eye Country Harvest - Carrots, Peas & Corn 2 tablespoons soy sauce 2 spring onions, diagonally sliced |
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instructions
step 1
Heat oil in a wok, add beaten egg, swirl over the base and cook for 1-2 minutes or until golden. Flip omelette over and cook a further 1 minute or until set. Remove and set aside.
step 2
Add extra 1 teaspoon oil to wok, add bacon and spring onions, stir-fry for 1-2 minutes. Add rice and frozen Birds Eye Country Harvest vegetables. Cook for 3 minutes, stirring continually until heated through.
step 3
Slice omelette into strips, toss into the rice and add soy sauce. Stir gently to combine. Serve garnished with spring onion.
recipe tip
Cook rice the day before, drain well and spread out onto a flat tray. Cover and refrigerate until required.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1480kJ (355Cal) | 452kJ (108Cal) |
| Protein | 17.3g | 5.3g |
| Fat - Total | 9.1g | 2.8g |
| - Saturated | 2.4g | 0.7g |
| Carbohydrate | 47.6g | 14.5g |
| - Sugars | 5.3g | 1.6g |
| Dietary Fibre | 5.6g | 1.7g |
| Sodium | 1080mg | 329mg |
| Potassium | 458mg | 139mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Quick Fried Rice
Quick Fried Rice
ingredients
1 teaspoon oil
2 eggs, lightly beaten
1 teaspoon oil, extra
3 rashers bacon, sliced
3 spring onions, chopped
3 cups cooked long grain rice
3 cups frozen Birds Eye Country Harvest - Carrots, Peas & Corn
2 tablespoons soy sauce
2 spring onions, diagonally sliced
instructions
step 1
Heat oil in a wok, add beaten egg, swirl over the base and cook for 1-2 minutes or until golden. Flip omelette over and cook a further 1 minute or until set. Remove and set aside.
step 2
Add extra 1 teaspoon oil to wok, add bacon and spring onions, stir-fry for 1-2 minutes. Add rice and frozen Birds Eye Country Harvest vegetables. Cook for 3 minutes, stirring continually until heated through.
step 3
Slice omelette into strips, toss into the rice and add soy sauce. Stir gently to combine. Serve garnished with spring onion.
serves 4 10 min prep recipe tip
Cook rice the day before, drain well and spread out onto a flat tray. Cover and refrigerate until required.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au