Ingredients

The following ingredients have 4 Servings
  • 250 g of BBQ Chicken
  • 4 rashes of shortcut bacon (excess fat trimmed)
  • 1 stick of celery – finely chopped
  • 1 carrot – grated
  • 3 spring onions - finely chopped
  • 1 capsicum – cut into small pieces
  • Small tin of corn
  • 50 g of raw cashews
  • 1 cup of uncooked rice
  • 1 tablespoon olive oil
  • 1 pack of stirfry sauce – I use Kantong’s honey soy and garlic
  • Extra soy sauce to taste
  • 1 tablespoon of sweet chilli sauce – optional

Instruction

  • In a wok, add the olive oil and bring to a high heat. Add the bacon and spring onions and cook for 2 minutes.
  • Meanwhile bring a saucepan of water to the boil and add rice.
  • Add the celery, carrot, capsicum and cashews and cook until the vegetables are just starting to get tender
  • Add the cooked rice, corn and sauces to wok, mixing all ingredients together and cook for 3 minutes before transferring to individual bowls and adding some chopped BBQ Chicken.
  • After adding sauces, I suggest tasting and adding extra sauce if you wish