Chinese stir-fry

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

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.

Spray a medium non-stick frying pan with non-stick cooking spray and heat on a medium heat on the stovetop.

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.

Add the soya sauce and mix through using a wooden spoon.

Slowly add the cooked rice.

Toss gently and place in a heated bowl to serve.

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Chinese stir-fry