Step 1

Cook the rice as per usual method (this can be done ahead of time). While it's cooking, you can prepare the rest of the ingredients as per Step 2

Step 2

Prepare the vegetables, prawns, eggs, bacon and garlic as described. To save time, you can start cooking each element individually and cook vegetables at the same time as peeling prawns or chopping bacon.

Step 3

Pre-heat a large skillet, frypan or wok to medium heat (ghee or light olive oil are ideal for the heat)

Step 4

Cook the vegetables in batches, individually. Leave the peas until the end. It may same time to use more than one skillet/pan. The vegetables should be softened and slightly charred, be careful not to overcook. Remove to a plate once they are cooked.

Step 5

Cook the bacon, ensuring not to overcook. Remove the bacon from the pan on to a plate.

Step 6

Turn the heat to high and cook the prawns - these are best cooked in separate skillets. Remove once they have turned slightly pink, a couple of minutes either side is enough.

Step 7

Turn the heat back down to medium. Cook the eggs, ensuring not to overcook (they are best if slightly undercooked). "Chop" the eggs while in the pan in to smaller pieces using a spatula. Remove from the pan on to a plate.

Step 8

Add garlic to the pan with some oil/fat, and cook for 1-2 minutes ensuring not to burn. It should be slightly undercooked. Add the rice and mix well.

Step 9

Add the cooked ingredients (vegetables, bacon, eggs) and the frozen peas and mix well, ensure the peas defrost and are cooked.

Step 10

Add the tamari, salt and fish sauce, mixing thoroughly. Taste the fried rice to see if anything needs to be added, eg. extra salt, tamari or fish sauce.

Step 11

Serve immediately.

Step 12

Can be stored in the fridge for up to 3 days.