1kg Mick's Meat Barn Beef & Black Bean Mix
1.5 cups long grain rice
3 tsp Sesame Oil
2 Eggs, lightly beaten
1 tsp Olive Oil
2 Bacon Rashers, finely diced
1 cup Frozen or Fresh Peas
1 Carrot, sliced lengthwise, then thinly sliced
1/2 Lebanese Cucumber, sliced lengthwise, then thinly sliced
1/2 Onion, thinly sliced
2 Spring Onions, thinly sliced
2 tbsp Soy Sauce
1 tbsp Oyster Sauce
2 Birds Eye Chilli's (or to taste)
Step One - Cook rice in a large saucepan of boiling water, following the directions on the packet or until just tender tp taste. Drain and rinse under cold water. Spread over a plate or tray and refrigerate, uncovered for 2 hours.
Step Two - Heat a large wok or saucepan over a medium heat until just hot, adding a dash of the olive oil to coat the pan. Pour the egg into the work and swirl allowing the egg to create a thin layer. Cook for a minute or until almost set. Slide the thin egg layer onto a board, roll up and thinly slice.
Step Three - Increase the heat and add the remaining sesame oil plus olive oil to the wok, swirling to coat. Add the rice, bacon and onion, stir fry for 1-minute. Add the carrot, peas, chilli (optional), soy sauce and oyster sauce. Reduce heat to simmer.
Step Four - In a separate large saucepan over a medium to high heat cook the Beef & Black Bean Mix until tender.
Step Five - Add spring onions and cucumber to the Special Fried Rice, stir to combine and then serve alongside the Beef & Black Bean stir fry.