Ingredients:

• 2 tsp Olga’s Fine Foods Aussie Heatwave seasoning (available from our online shop)
• 3 cups Jasmine rice, cooked
• 3 eggs, beaten
• 3 rashers short cut bacon, diced
• 2 tbsp vegetable oil
• 1 brown onion, finely diced
• 1 garlic clove, minced
• 1 tsp fresh ginger, minced
• 1 large carrot, finely diced
• 1 capsicum, finely diced
• 100g frozen peas
• 100g frozen corn
• 100g bean shoots
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tsp Worcestershire sauce
• 1 lime, sliced into wedges, to serve
• Spring onions, sliced, for garnish (optional)
• Sesame seeds, for garnish (optional)

Method:

1. Heat 1 tablespoon of oil in a frypan over medium to high heat. Add the eggs and cook until scrambled, then transfer to a clean plate and set aside.
2. Heat the remaining tablespoon of oil in the same pan. Add the bacon and cook until crispy. Add the onion, garlic, and ginger to the pan. Sauté for 3-5 minutes, or until fragrant. Add the carrot, capsicum, peas, corn, and bean shoots; cook, stirring, for another 2-3 minutes. Add the cooked rice, soy sauce, oyster sauce, Worcestershire sauce and Aussie Heatwave seasoning. Stir to combine.
3. Return the scrambled eggs to the pan and mix everything together. Cook, stirring with a spatula, for another 3-4 minutes, or until the rice is hot and begins to stick to the bottom of the pan.
4. Transfer to your preferred serving dish and garnish with extra spring onions, lime wedges, and sesame seeds, if desired.