Ingredients
- 1 cup brown rice
- 2 eggs
- 1/2cup milk
- 2 rashers bacon
- 1/4cup shallots
- 1/4 cup peas & corn
- 1 sausage cooked
- 1/4 cup chopped capsicum
- 1/2 small onion chopped
- 1/2 small tomato
- 2 small mushrooms finely sliced
- 3/4 cup soy sauce
- 1 tablespoon oil
Method
Cook rice on stove or in a rice cooker.
Chop shallots, bacon, onion, capsicum, tomato, mushrooms and put to side.
Add oil, bacon, mushrooms and onion to frypan on medium heat until cooked. Remove from pan and place to the side.
Cook sausage in frypan and cut into pieces once cooked, add to bowl with bacon, mushroom and onion.
In a separate bowl crack to eggs and add milk, whisk until combined and then add to frypan. Stir until the eggs are scrambled and cooked through.
Add bacon, onion, mushrooms and sausage back to frypan.
Add peas, corn, tomato and capsicum to pan and heat through.
Add cooked rice gradually, mix through ingredients in the pan and gradually pour in soy sauce as you add more rice until all mixed together and rice is nicely coloured.
Add shallots and stir through.
Allow to cool and store in airtight containers in the fridge ready for yummy school lunches.
