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Ingredients

• 1 Pack of Chilled Sweet Chili Calamari (The John West Brand products work very well).
• 2 Large Eggs
• 4 Rashers of Lean Bacon
• 4 Spring Onions
• 1 Clove of Garlic
• 4 Cups of Cooked Plain Rice (white or brown it’s up to you)
• ½ Cup of Frozen Peas
• 1 Tablespoon of Soy Sauce (I find that Kikkoman soy sauce works best here)
• Olive Oil (for cooking)
• Freshly Ground Sea Salt (to season)
• Freshly Ground Black Pepper (to season)

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Method

1. Peel, trim and crush the garlic clove (a garlic press is ideal for doing this)
2. Rinse, trim and dice the spring onions
3. Trim and finely chop the bacon
4. Use a small mixing bowl; whisk the two eggs together
5. Unpack and separate the calamari rings from the sweet chili sauce. Then cut calamari rings into quarters
6. Fire up the wok and when hot add a little olive oil. Swirl olive oil in hot wok to partially cover the lower parts of the sides of the wok.
7. Add the whisked eggs and crushed garlic to the wok and swirl the eggs and crushed garlic around the wok and stir-fry until eggs set.
8. Remove eggs from wok. Cut eggs into strips and set aside
9. Add bacon and spring onions to wok. Stir-fry for a minute or so.
10. Now add the rice and continue stir-frying for another 4 minutes or so.
11. Next up add in the frozen peas and quartered calamari rings and stir-fry for another two minutes.
12. It is now time to stir in the sweet chili sauce, the soy sauce and cooked egg strips. Season to taste with freshly ground sea salt and freshly ground black pepper then stir-fry the mixture for around 30 seconds and then toss mixture well to ensure an even distribution of ingredients and sauce coverage throughout the calamari fried rice.

Serving

Portion desired serving sizes into bowls or onto a plate, serve and dig in and enjoy!

Yield: 2 adult main course servings or 4 side servings

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes plus rice cooking time