Chicken Fried Rice Recipe

This quick and easy wonder is terrific for lunches, dinner or as a separate side dish - and kids will love it!

2/3 cup white long-grain rice

1 cup frozen pea, corn and carrot mix

1 barbecued chicken

1 tbsp peanut oil

3 eggs, lightly beaten

4 bacon rashers, chopped

1 red capsicum, finely diced

2 cloves garlic, crushed

2cm piece fresh ginger, grated

1/3 cup light soy sauce

5 green spring onions, sliced

1 cups bean sprouts

Extra soy sauce, to serve

1. Cook rice in a pan of boiling salted water for 10 minutes. Add pea, corn and carrot mix. Return to boil. Boil for 2 minutes, or until rice is tender. Drain. Rinse under cold water. Drain. Spread onto a tray. Refrigerate until required.

2. Remove skin and bones from chicken. Shred meat coarsely.

3. Heat half the oil in a hot wok. Add eggs, swirling wok to form an omelette. Cook for 1 min, or until set. Remove, roll up, then cut into 1cm-wide strips.

4. Heat remaining oil in same hot wok. Add bacon. Stir-fry for 1 minute. Add capsicum, garlic and ginger. Stir-fry until capsicum is tender. Add rice and chicken. Stir-fry until hot. Add omelette, sauce, onions and bean sprouts. Stir-fry to combine.

5. Serve rice with extra soy sauce.

Add shaved turkey or ham instead of barbecued chicken.

Preparation time:15 mins

Cooking time:15 mins

Serves:4