by Michelle
(Brisbane, Qld, Australia)
Ingredients
1-2 cups of rice
1 large onion finely chopped
1 small red capsicum finely chopped
1 small green capsicum finely chopped
1 large carrot finely chopped
5-6 eggs lightly whisked
3-4 bacon rashers chopped
2-3 cloves garlic (or 1-2 teaspoons of store bought minced garlic)
6-8 shallots chopped
1-2 tablespoons of olive oil
Method
Cook rice to preferred method, i.e. steam, boil, absorption or microwave.
In a large frying pan or wok heat oil to a medium heat and add whisked eggs. Cook eggs through for 2-3 minutes leaving in a flat omelette/pancake shape (doesn't matter if they break up a bit) - set aside. Remove from pan. Add bacon and cook for 3-4 minutes and remove from pan - set aside with egg.
Maintain a medium heat and if necessary add a little more oil. Add to pan the onion, garlic, both capsicums and carrot and cook on a low to medium heat for 8-10 minutes or until soft, stirring every few minutes and making sure pan does not get to hot.
Add the shallots and stir through for 1-2 minutes. Add bacon and egg and stir through the vegetables. Break the egg up a bit as your stirring everything through.
Turn the heat up to medium to high and add the cooked rice. Carefully stir the rice through the vegetable mixture ensuring the heat does not get too hot or it sticks to the pan. Usually best to add the rice a bit at a time as you stir it through. Add a little salt for seasoning and remove from pan to a casserole dish for serving.