Fast fried rice

This is a perfect recipe for the kids. It has so many different colours and textures which makes it visually and tastefully enticing. It is made healthier than the chinese takeaway fried rice by using brown rice and reduced salt soy sauce. Since it's so fast and easy to make, there is no point opting for the takeaway version.

400g long grain brown rice (~2 cups)
1 large onion, finely chopped
4 eggs, lightly beaten
500g frozen mixed vegies (carrots, peas and corn)
300g bacon, chopped into small pieces
2 tbs reduced salt soy sauce


1. Cook rice following packet instructions using preferred method. Set aside once cooked.
2. Heat a little vegetable oil in a wok or large fry pan over medium heat. Make a thin omelette by swirling the eggs in the pan for 2 minutes and then turning over and cooking for a further minute. Transfer to a board and when cool cut into thin strips.
3. Heat a little more oil in pan and stir fry bacon and onion until onion softened. Add frozen vegies and stirfry for a further few minutes or until cooked through. Add rice, eggs and soy sauce and stir together until all combined and heated through. Serve immediately.

My girls scoffing it down!