Corned Beef Fried Rice

• 1 (12 ounce) can corned beef
• 3 garlic cloves, chopped fine
• 4 pieces streaky bacon
• 500 g shrimp
• 2 cups white rice
• 2 1/2 cups water
• 2 teaspoons dark soya sauce
• 1 tablespoon light soya sauce
• 300 g bean sprouts
• 4 eggs
• 2 teaspoons sambal chili paste (may be substituted with chilli sauce)
• 4 fresh chili peppers, chopped
• salt

1. 1. Cook the rice in the water in a rice cooker or on a stove until it is fluffy. Let the rice cool.
2. 2. Fry the corned beef in oil until it is no longer mushy. Remove from pan.
3. 3. Fry the bacon until it is crisp. Remove from pan and drain on paper towels. Cut into small pieces.
4. 4. Beat the eggs and in a separate pan, fry the scrambled eggs. Remove from pan.
5. 5. Stir fry the shrimp until cooked through. Remove from pan.
6. 6. In a large wok, fry the chopped garlic until it is light brown and there is an aroma.
7. 7. Add the cooked rice into the wok.
8. 8. Add the light and dark soya sauce and stir thoroughly.
9. 9. Add in the corned beef, bacon, eggs and shrimp, bean sprouts, chilli sauce and chillis. Mix thoroughly to ensure a consistent colour through the fried rice.
10. 10. Serve hot.

corned beef, garlic, bacon, white rice, water, dark soya sauce, light soya sauce, bean sprouts, eggs, sambal chili paste, fresh chili peppers, salt

Taken from www.food.com/recipe/corned-beef-fried-rice-437216 (may not work)