• 1 tablespoon vegetable oil
  • 2 medium carrots, thinly sliced
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 cups cooked brown rice
  • 1 can (400g) of chickpeas, rinsed and drained
  • 1 cup frozen peas, thawed
  • 3 tablespoons reduced-sodium soy sauce
  • 1/3 cup snipped fresh cilantro
  • 180G Bacon Lardons
  • 1 lime, halved


  • STEP 1
    Heat 2 teaspoons of the oil over medium heat in skillet. Add bacon, cook until brown. Remove from skillet; set aside.
  • STEP 2
    Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds.
  • STEP 3
    Stir in brown rice, chickpeas, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return bacon to skillet; heat through.
  • STEP 4
    To serve, squeeze lime over bacon mixture. If desired, top with additional cilantro leaves.

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