Serves
4
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- 2 tablespoons oil
- 2 eggs, lightly beaten
- 4 rashers bacon, chopped
- 1 onion, diced
- 1 clove garlic, crushed
- 500g packet frozen Birds Eye Cauliflower Veggie Rice
- 1 cup frozen Birds Eye Carrot, Peas & Corn
- 2 tablespoons soy sauce
- Spring onion curls, for garnish
Birds Eye Cauliflower Rice Frozen Veggie Rice 500g
Birds Eye Snap Frozen Carrot Peas and Corn Frozen Veg 1kg
Method
STEP 1Heat half the oil in a non stick wok over medium heat. Pour in eggs, swirl over the base to form a thin omelette and cook until just set. Remove from wok and set aside.
STEP 2
Increase heat to medium-high add remaining oil, sauté bacon and onion for 4-5 minutes or until lightly browned. Add garlic and continue to cook for a further minute. Add frozen Birds Eye Veggie Rice and frozen Birds Eye Vegetables, stir fry for 6 minutes until softened. Remove from heat and stir through soy sauce.
STEP 3
Roll up omelette and thinly slice. Serve cauliflower fried rice topped with egg. Garnish with spring onion and serve.
Tips
For a meat-free option, omit bacon.
Birds Eye Cauliflower Rice Frozen Veggie Rice 500g