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A simple dish that can be a side dish or entree or main portion, a favourite to take anywhere, barbecues, dinner parties and picnics. Can be eaten hot or cold.


  • 2 Tablespoons butter

  • 2 stalks celery sliced

  • 2 cups of long grain rice

  • 4 cups chicken stock

  • Salt & Pepper

  • 1 Tablespoons olive oil

  • 200 grams bacon sliced

  • 1 onion chopped

  • 1 clove garlic crushed

  • 1 red & green capsicum

  • 100 grams mushrooms sliced

  • 2 spring onions

  • half cup peas frozen

  • 2 eggs lightly beaten


  • 1.

    In a large fry pan heat butter add sliced celery and rice on medium heat, keep stirring until rice becomes slightly brown.

  • 2.

    Add stock and seasoning, stir to combine and reduce heat to low, cook covered for 20 minutes or until rice is cooked and there is no stock left, do not let rice burn as stock evaporates.

  • 3.

    In a separate fry pan add olive oil and bacon, cook until bacon browned add onion and garlic, capsicums, mushrooms and spring onions. Cook until all vegetables slightly softened, lastly add peas stir through and turn heat off.

  • 4.

    Add all vegetables to cooked rice and combine. In same fry pan used for the vegetables add egg and cook until set, remove and slice, add to vegetables and rice and mix.

  • 5.

    Enjoy hot or cold.


Only use good quality rice and fresh vegetables, can also add chopped pineapple and any other vegetable you prefer. Can omit bacon for vegetarians and use vegetable stock instead of chicken. Can use ham instead of bacon

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