PREP TIME 5 mins plus 24 hours fridge time for the best-fried rice

1 cup white long-grain rice
2 tsp vegetable oil
2 eggs, lightly whisked
2 tbsp TFC Garlic, Chilli and Thai Basil Paste
2 bacon rashers, chopped
100 g chopped green prawn
1 carrot, peeled and grated
1/2 cup frozen peas
1 tbsp soy sauce
100g pineapple pieces
sesame seeds, to serve


1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool ( the best-fried rice leave the rice in the fridge overnight)
2. Heat oil in a non-stick wok or large frying pan over medium heat. Add eggs. Swirl over the base to form an omelette. Cook for 2 minutes or until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
3. Add the paste to the wok and saute for 1 min; add bacon and prawn pieces to the wok; cook 4 minutes until lightly golden. Add carrot. Stir fry for 1 minute. Add peas, pineapple and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Sprinkle with sesame seeds and top with shallots. Serve immediately.