Breakfast Fried Rice

Ingredients 

• 150g Pepper Valley Bacon, chopped 
• 150g Pepper Valley Chicken Sausages, sliced 
• 500g cooked rice, chilled 
• 20g MA’s Kitchen Fried Rice Seasoning 
• 3 eggs, lightly beaten 
• 2 tbsp butter 
• 1 small onion, finely diced 
• ¼ cup button mushrooms, sliced 
• 3 tbsp Dad’s Garden Mango BBQ Sauce 
• 3 spring onions, thinly sliced 
• Salt and crushed black pepper, to taste 

Cooking Steps 

1. Heat a large skillet or wok over medium heat. Add the butter and chopped bacon. Fry for 4–5 minutes until crispy and golden. Remove and set aside. 
2. Increase the heat to medium-high. Add the sliced sausages and diced onion to the pan and sauté until cooked. 
3. Push the sausages and onions to one side of the pan. Add the beaten eggs and scramble until cooked. 
4. Add the sliced mushrooms and sauté for a few minutes until tender. 
5. Return the crispy bacon to the pan. Add Dad’s Garden Mango BBQ Sauce and MA’s Kitchen Fried Rice Seasoning. Stir-fry for a few minutes to combine. 
6. Add the chilled rice and toss everything together over high heat for 1–2 minutes, until heated through. 
7. Garnish with sliced spring onions and serve immediately.