Stir-fry Rice Salad
3 T peanut oil
3 C cold cooked rice
4 rashers bacon
3 carrots, diced
2 eggs
1 T sherry
3 shallots
½ C sweet chilli sauce
3 T sesame oil
1 T soy sauce
2 T malt vinegar
1 t finely chopped ginger
3 C cold cooked rice
4 rashers bacon
3 carrots, diced
2 eggs
1 T sherry
3 shallots
½ C sweet chilli sauce
3 T sesame oil
1 T soy sauce
2 T malt vinegar
1 t finely chopped ginger
Heat oil in wok or large frying pan. Stir fry the rice. Remove from heat and place in a bowl, leave to cool. Cut bacon into 1cm strips. Stir fry bacon until cooked, add to rice. Stir fry carrots until cooked, add to rice. Cut shallots into 2cm pieces on the diagonal, add to rice. Lightly beat eggs and sherry together. Pour half the quantity into a hot wok and turn to make a thin omelette. Repeat with remaining egg. Roll omelette up and cut into thin strips, add to rice. Mix remaining ingredients to make sweet chilli dressing and toss into rice. Serve at room temperature.