Wendy's Kitchen Table

INGREDIENTS
3-4 cups cold cooked rice
2 tablespoons olive oil
3 eggs, lightly whisked
6 slices shortcut bacon, diced
2 tsp finely grated fresh ginger
1 clove garlic, crushed
6 shallots, ends trimmed, thinly sliced
½ cup frozen peas, thawed
½ cup frozen corn, thawed
250g small peeled cooked prawns
2 tablespoons soy sauce
2 teaspoons sesame oil
Pinch of white pepper, salt

METHOD
Heat 1 tablespoon of the olive oil in a large deep frying pan or wok. Add the egg and swirl slightly. Cook for 2-3 minutes or until just set. Transfer to a plate and cut into strips.
Wipe the pan clean. Heat remaining oil over medium-high heat. Add the bacon, ginger, garlic and spring onions and stir-fry for 30 seconds. Add the rice, peas, corn and prawns, and stir-fry for 2 minutes. Stir in egg, soy sauce and sesame oil. Season with salt and white pepper. Stir-fry for a further 2 minutes or until heated through.
Transfer the fried rice to a serving dish to serve.

GLUTEN FREE: use gluten free soy sauce