This recipe is featured in our Weekly Meal Planner here!
2 strips bacon, diced (optional)
2 eggs, lightly beaten
1/2 onion, finely diced
2 tsp olive oil
1/4 tsp Chinese five spice powder
1/2 Tbsp sesame seeds
1 clove garlic, finely diced
1 thumb ginger, finely diced
1 carrot, diced
Handful green beans, sliced into same size as carrots
10 mushrooms, diced
1/4 head cauliflower, cut into very small pieces
2 cups rice, pre-cooked
1 cup chicken, pre-cooked, cut into small pieces
1 green onion, thinly sliced
2 Tbsp tamari (or soy sauce if no gluten intolerance)
2 tsp sesame oil
1 red chili, thinly sliced
Heat a wok oven medium heat and add bacon (if using). Cook until crisp, then remove with a slotted spoon, leaving reserved fat in the wok. (If not using, proceed as follows)
Add olive oil to the wok (set over medium heat) and cook onion for 3-4 minutes, or until it starts to soften Add the Chinese five spice powder and sesame seeds. Cook for 30 seconds. Add garlic and ginger. Cook for a further 30 seconds. Add carrot, green beans, mushrooms, and cauliflower. Cook for a few minutes adding a splash of water if vegetables start to stick.
Add cooked rice and stir to combine all ingredients. Mix in reserved bacon (if using), chicken, spring onion, tamari, sesame oil, and red chili. Push the rice mixture to the side of the wok, and drizzle a bit of olive oil in the empty space you have created. Add the egg and cook quickly, stir frying it until the egg has set. Toss until all ingredients are well combined and rice is coated. Check for seasoning, adding more tamari or chili as needed.
*NOTE: feel free to switch up the vegetables called for here for whatever you have available in the fridge.