- 2 T extra virgin olive oil
- 12 rashers streaky bacon
- 2 T honey
- 1/2 baby red cabbage, thinly sliced
- 1 large carrot, sliced julienne
- 1 red pepper, sliced julienne
- 1 yellow pepper, sliced julienne
- 1 large baby marrow, sliced lengthways
- 1 small red onion, thinly sliced
- 1 red bird’s-eye chilli, finely chopped
- 1 T chilli flakes
- 2 cloves garlic, finely chopped
- 20 g black and white sesame seeds, toasted
- 6 free-range eggs, beaten
- 2 T Woolworths vegetable seasoning
- 500 g basmati rice, cooked
- 4 T light soya sauce
- 20 g fresh coriander, roughly chopped, plus extra for serving
- 100 g spring onions, thinly sliced diagonally
- sriracha, for serving
- sliced cucumber, for serving
- baby corn, grilled, for serving
- limes, quartered, for serving
Pour the oil into a cold pan and add the bacon. Heat the pan to a medium high heat and gradually fry the bacon until all the fat is rendered. Turn over, add the honey and fry for a further minute until crisp and the honey has caramelised a bit. Set aside, reserving the bacon fat.
Heat a clean wok until very hot and add the rendered bacon fat. Add the vegetables, chilli and garlic and fry until slightly charred but still crunchy. Add the sesame seeds, eggs and vegetable seasoning and continue frying until the eggs are almost cooked.
Add the rice, soya sauce, coriander and spring onion, keeping a little spring onion aside for serving.
Serve with the sriracha, spring onion, coriander, cucumber, corn and lime wedges.
Cook's note: Lately, I’ve been creating a lot of dishes that waste as little as possible. If you share this vision, this recipe is sure to be a weekly hit.
Rummage through your fridge for forgotten onion halves, the last bit of red cabbage, the small container of frozen peas, anything you have on hand, and whip up a cheap and easy meal. This recipe uses basmati rice but feel free to use regular long-grain white rice or whichever one you have lurking on the bottom shelf.