1 large onion, peeled and finely chopped
1 pepper, green, red or yellow, seeded and chopped
3 slices bacon, sodium reduced, fat removed and chopped
150 g mushrooms, halved and sliced (1 punnet chopped (1 packet) or tin mushrooms, drained (410 g)
250 g frozen peas
125 ml soya sauce, gluten free, sodium reduced
200 g cooked, lower GI rice or 160 ml raw, lower GI rice
330 ml water for cooking
a pinch of salt
1
If you do not have cooked rice, place the 160 ml (⅔ c) raw rice into a saucepan with 330 ml (1⅓ c) water and the pinch of salt. Bring to the boil, reduce the heat and simmer for 20-25 minutes until done. Set aside.
2
Spray a medium non-stick frying pan with non-stick cooking spray and heat on a medium heat on the stovetop.
3
Fry the chopped onion, pepper and bacon until the vegetables are transparent. Add the mushrooms and peas and stir-fry until all the water has evaporated.
4
Add the soya sauce and mix through using a wooden spoon.
5
Slowly add the cooked rice.
6
Toss gently and place in a heated bowl to serve.
Ingredients
1 large onion, peeled and finely chopped
1 pepper, green, red or yellow, seeded and chopped
3 slices bacon, sodium reduced, fat removed and chopped
150 g mushrooms, halved and sliced (1 punnet chopped (1 packet) or tin mushrooms, drained (410 g)
250 g frozen peas
125 ml soya sauce, gluten free, sodium reduced
200 g cooked, lower GI rice or 160 ml raw, lower GI rice
330 ml water for cooking
a pinch of salt