10-Minute Fried Rice Bundle

Fried rice night, sorted in 10 minutes

Smoky bacon, crunchy cashews and sweet spring veg tossed through fragrant jasmine rice with a glossy soy and ginger sauce. One wok, no chopping (the veg goes in straight from the freezer), and dinner on the table in 10 minutes. Better than takeaway, and you know exactly what's in it.

What's included

• Honest to Goodness Organic Jasmine Rice 650g — fragrant long-grain rice, made for fried rice
• Elgin Organic Frozen Spring Harvest Vegetables 600g — carrots, peas and corn, straight in from frozen
• Uncles Small Goods Natural Short Cut Bacon (Nitrate Free) 150g — free-range, wood-smoked, no numbers on the back
• Yarra Valley Gourmet Foods Wok Toss Stir Fry Sauce 250ml — soy, honey, ginger and garlic, the whole flavour base in one bottle
• Organic Pantry Organic Raw Cashews 150g — toasted in the wok for crunch

You'll also need: a splash of oil, and 2 eggs if you like egg through your fried rice.

Contains: gluten (wheat, barley), soy and tree nuts (cashews).

How it comes together

1. Cook the jasmine rice ahead, or use leftover rice. Day-old rice fries best, but if it's freshly cooked, spread it on a tray for a few minutes to steam off
2. Slice the bacon into strips and fry in a hot wok with a splash of oil until crispy, about 2 minutes
3. Add a handful of cashews and toss for a minute until golden
4. Tip in the spring harvest veg straight from frozen and stir-fry for 2 minutes
5. Using eggs? Push everything to one side, crack them in and scramble, then mix through
6. Add the rice and stir-fry for 2 to 3 minutes until piping hot
7. Pour over 3 to 4 tablespoons of Wok Toss and toss until every grain is glossy

10 minutes, one wok, dinner done.