4 cups of brown (or white) rice. The 4 cups is my rice measuring cup, its roughly the same as 2 cups (250ml cups) of rice.
1 onion chopped
400g bacon cut into small pieces
3 shallots sliced (keep one to garnish dish at the end once served up)
2-3 cups of mushrooms
2 carrots chopped
1 zucchini chopped
1 small sweet potato (optional, but we love it)
Small bok choy or pak choy
1 cup frozen peas
1 cup frozen corn
1 small tin of shrimps (I get these from supermarket where tins of tuna are)
Soy Sauce
Salt and Pepper (optional)
Olive oil (or coconut oil)

YOU CAN ADD ANY VEGETABLES OF YOUR CHOICE they don't need to be the ones above.

Cook your rice as normal - we use a rice cooker.

In a fry pan or wok I cook onion and bacon with a touch of olive oil or coconut oil.
Put onion and bacon aside in a bowl while you cook vegetables.
Add all the cut up vegetables and cook until they start to soften.
Add frozen peas and corn.
Add tin of shrimps.
Put a few shakes of soy sauce and stir through.
Add vegetables, onion and bacon to cooked rice and combine well but stir gently.
Garnish with the extra sliced shallot.

For us, this feeds 2 adults and 2 children plus a left over bowl for my husbands lunch the next day.