1 cup Basmati Rice
2 Eggs, beaten lightly
4 Bacon Rashers, chopped coarsely
4 Spring Onions, sliced thinly
2 trimmed sticks Celery, sliced thickly
1 clove Garlic, crushed
1 tablespoon grated Ginger
425g can Baby Corn, drained and sliced
1/2 cup frozen Peas, thawed
1 tablespoon Soy Sauce
1. Cook rice in boiling water until tender.
2. Coat a non-stick wok or frying pan with cooking spray. Add half the egg. Swirl wok to make a thin omelette. Remove omelette, roll and cut into thin strips. Repeat with remaining egg.
3. Stir-fry bacon in pan until brown. Add spring onions, celery, garlic and ginger and stir-fry over high heat until vegetables are just tender.
4. Add rice, omelette and remaining ingredients. Stir-fry, tossing until well combined and heated through.