- Serves 4
- Preparation Time 10MINS
- Cook Time 01HR 30MINS
4 tbsps peanut oil
2 cups long grain rice
1/2 cup bacon, finely chopped
1 onion finely chopped
4 cloves garlic chopped
1 cup frozen veggies (peas & corn)
1/4 cup chopped blanched almonds
3 cups of Campbell’s Real Stock – Chicken
1 tbsps soy sauce
1 tbsps fish sauce
STEP 1 Place slow cooker on high.
STEP 2 Heat 2 tbsps of oil in a large frypan. Add raw rice, stirring constantly for approximately 3 minutes. Remove rice from pan and add to the slow cooker.
STEP 3 Add bacon to the frypan and cook until golden brown. Remove the bacon from the pan and add it to the slow cooker.
STEP 4 Add the remaining oil to frypan. Add onion and garlic, and cook for 2-3 minutes. Add frozen vegetables and cook for 2 minutes. Add eggs, almonds and cook for a further minute. Add the mix to the slow cooker and add Campbell’s Real Stock Chicken and sauces. Stir to combine.
STEP 5 Place a tea towel over the top of the slow cooker. Secure lid over tea towel. The tea towel absorbs moisture and helps the rice stay fluffy.
STEP 6 Cook on high for 1 1/2 hours.