Recipe of the Week: Fried Rice


2 cups brown rice (cook as per instructions on pack)

½ tsp fresh ginger (finely chopped)

1 small brown onion (finely chopped)

3 lge free range eggs (well beaten)

3 rashers of bacon (diced)

1 stick of celery (sliced)

1 carrot (diced)

Shallots or ½ cup of peas or both

(for colour and flavour depending on your family likes/dislikes)

Himalayan salt and freshly cracked pepper

3 tbspn Coconut oil



Cook the rice and set it aside to drain well.

Have all the other ingredients chopped, diced, sliced or beaten and ready to go. Then it’s just a matter of cooking each ingredient when it is time.

Heat a little coconut oil in a wok or large fry pan and cook the beaten eggs with a little salt and pepper, taking out when done. Then do the same with the bacon. Place in the same bowl as the eggs. You can leave out the bacon for purely vegetable fried rice if desired. If so, perhaps use 4 or 5 eggs.

Next add a little more oil to the wok before gently cooking the onion until soft, and then add the ginger, celery and carrot. Cook for a couple of minutes.

Add the well drained rice and heat through. Lastly return the eggs and bacon to the wok along with peas and/or shallots and stir through until well combined. You could use some Bragg’s seasoning or tamari if desired for extra flavour, but it’s not absolutely necessary. Plenty of flavours here as it is.


This is one of my family favourites.

A complete meal in one, that’s filling and very satisfying. ☺ Shaz

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