Chinese-style egg fried rice with a warming spicy flavour.
Place the rice and cold water into a pan. Cover, bring to the boil and simmer for 8 minutes without lifting the lid. Turn off the heat and leave to stand for 10 minutes, covered.
Spoon the Flavour Shot and bacon into a wok, cook on a medium heat for 4-5 minutes. Add the onion, pepper and peas and fry for a further 3-4 minutes. Whisk the eggs in a small bowl and pour over the bacon and vegetables, quickly stir through to scramble the eggs. Pour the cooked rice into the pan and combine with the other ingredients. Season to taste.