Simple but delicious! Serves 4 but will keep just as well in the fridge for another day!
400g jasmine rice
1 tbs peanut oil
350g chicken tenderloins
6 rashers bacon
Handful spring onion
1 tsp chilli flakes
2 tsp soy sauce
sweet chilli sauce, to serve
I just use the microwave jasmine rice – so put it in the microwave to cook then set aside.
Shell all the peas, put them in a bowl, set aside. Also finely chop the spring onion (about a small handful) and put in the same bowl as the peas.
In a non-stick saucepan without oil cook the bacon rashers until crispy then cut roughly and put in a bowl. In the leftover bacon fat that should be in the saucepan add the chicken tenderloins. Once cooked through chop them in to small pieces and add to the same bowl as the crispy bacon bits.
Heat up a wok with a little peanut oil. Crack the eggs in a bowl, season with salt & pepper and whisk with a fork to combine then add to the wok. Stir constantly and cook until about 75% done and remove back to the bowl they were originally whisked in and set aside.
Heat a little more peanut oil in the wok, add the jasmine rice and cook until all moisture is removed from the rice – you should hear the rice start ‘crackling’ and see the little pieces of rice ‘pop’ when the moisture is gone. Add soy sauce & chilli flakes and stir to combine. Add runny egg mixture and stir quickly to combine, add chicken & bacon, stir, then turn off the heat and add the peas & spring onion. Season to taste and serve with sweet chilli sauce – delicious!