INGREDIENTS
- 1 tablespoon of olive oil
- 2 spring onions finely diced
- ½ red capsicum - finely diced
- 1 corn cob – kernels removed
- 1 carrot - grated
- 4 slices of short cut bacon - cut into small pieces
- 1/4 cup of unsalted cashews
- 2 cups of chicken stock
- 1 cup of water
- 3 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of sweet chilli sauce
- 1½ cups of long grain rice
DIRECTIONS
- Heat a large frying pan over a medium to high heat and heat the olive oil. Add the bacon, spring onions, capsicum and corn kernels and cook for 2 minutes before adding the grated carrot and cashews and reducing the heat to medium.
- Add the rice and mix through the pan before cooking for 3 minutes.
- Add the chicken stock, water, soy sauce, sweet chilli sauce and honey and bring to a simmer before cooking for 3 minutes or until the liquid begins to reduce.
- Carefully transfer the contents of your frying pan into the Kambrook Rice Cooker non stick cooking bowl and close the lid. Set the control lever to ‘Cook Rice’ and cook until the unit automatically switches to the ‘Keep Warm’ function.
- Carefully open the lid of the Rice Cooker and stir the contents before closing the lid and leave the rice to continue to absorb the liquid and keep cooking. Check the rice after a further 6 minutes and serve once cooked.
Lauren is the creator of the blog Create Bake Make where she shares simple and easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, she is a also a Mum to two little boys so when she isn’t breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm. She has a super sweet tooth and enjoying a slice of cake is one of her guilty indulgences. In her rare quiet moments, you will find her curled up with a book or the latest magazine enjoying a coffee or indulging in her slight online shopping addiction.
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