Before you begin:

•	Kitchens can be dangerous so make sure you have just read the Kitchen Safety Checklist.
•	Check with Mum or Dad that you are allowed to cook.
•	So the food doesn’t get any germs, wash your hands with warm soapy water and dry them well.
•	Read the recipe through before you begin and get out all the equipment and ingredients you will need.
•	Don’t forget to have fun, and the best cooks ALWAYS clean up their mess.

Here’s what you use
• tablespoon measure
• chopping board
• kitchen knife
• cup measure
• frying pan
• wooden spoon
• small bowl
• fork
• small frying pan and an egg flip

Here’s what you need
• 1 tablespoon oil
• 4 rindless bacon rashers, diced
• 1 1/2 cups frozen Birds Eye
   Country Harvest Peas, Corn
   and Capsicum
• 3 1/2 cups cooked rice
• 2 spring onions, chopped
• light soy sauce
• 2 eggs
• 2 tablespoons water
• pinch of salt
• 2 teaspoons oil

Here’s how to do it

Step 1
Preferably cook rice the day before, drain well, cover and store in the refrigerator overnight.

Step 2
In a large frying pan, over a medium heat, heat 1 tablespoon oil, add the diced bacon and, stirring with a wooden spoon pan, fry for 1 minute. Add the frozen Birds Eye Country Harvest Peas, Corn and Capsicum and cook for a further 2 minutes, stirring occasionally. Stir in the rice and spring onions and stir fry until just heated through (it will take about 2-3 minutes). Remove pan from the heat and cover with a lid. In a small bowl place the eggs, water and salt and whisk with a fork until well mixed. Take another small frying pan and place over a medium heat, add the 2 teaspoons oil and allow to heat.

Step 3
Pour the egg mixture into the heated pan, swirling it around to run to the edges of the pan. Cook for 3 minutes or until the omelette is cooked through and there is no runny egg on top. Remove from heat and gently slide the omelette onto a board. Taking one side, roll omelette into a long sausage and cut into thin slices.

Step 4
Divide the fried rice between 4 bowls and arrange a few slices of rolled omelette on top. Serve with a splash of light soy sauce if desired.

Serves: 4

Makes: 4 cups of rice

Setting Up Time: 8 minutes

Cooking Time: 6 minutes

HOT TIP: If you have to cook the rice and use it the same day, simply spread the rice between sheets of paper towel to soak up any excess water. Allow to stand for 5 minutes.