Directions:
- Heat the oils in a wok or frying pan and add the onion, bacon and garlic clove. Cook over medium heat until the onion is really well softened and the bacon is cooked through. (About 10 minutes).
- Add the red and green capsicums, peas and corn and cook for 2 or three minutes; you want the capsicums brightly coloured and still crisp.
- Push all that to the edge and pour in the egg. Gently push the cooked egg to the outside (allowing the raw stuff to flow in to the centre) don’t beat it around too much as you want it visible in the finished dish!
- When all the egg is cooked, gently mix all this together, then increase the heat and add the stock powder and rice. Get a lifter and turn the rice over (too much stirring with spoons doesn’t work IMO).
- When the rice is well heated through, stir though the oyster sauce and the onion tops and serve. You can offer soy at the table if you must.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.97 Kcal (1478 kJ) | ||
| Calories from fat | 147.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.36g | 25% | |
|---|---|---|---|
| Cholesterol | 91.12mg | 30% | |
| Sodium | 261.36mg | 11% | |
| Potassium | 224.85mg | 5% | |
| Total Carbs | 40.52g | 14% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 9.65g | 19% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 1.9mg | 10% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 147.77 Kcal (619 kJ) | ||
| Calories from fat | 61.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 25% | |
|---|---|---|---|
| Cholesterol | 38.15mg | 30% | |
| Sodium | 109.42mg | 11% | |
| Potassium | 94.13mg | 5% | |
| Total Carbs | 16.97g | 14% | |
| Sugars | 0.93g | 9% | |
| Dietary Fiber | 0.72g | 7% | |
| Protein | 4.04g | 19% | |
| Vitamin C | 1.5mg | 6% | |
| Iron | 0.8mg | 10% | |
| Calcium | 15.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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