Chicken, Bacon and Beetroot Stirfry
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 10 Rashers Bacon
  • 2 Chicken Breasts (Cut into strips.)
  • 4 Eggs
  • 600g Mixed Stir Fry Veg (Beansprouts, pumpkin strips, shredded carrot, green leaf salad, mange tout.)
  • 1 Onion (Chopped.)
  • 1 Jar Baxters Crinkle Cut Beetroot (Chopped into smaller pieces. Wash, drain and dry the beetroot before adding to a stir fry.)
  1. Use your pieces of meat, chicken or bacon and lightly fry in a wok or thick bottomed pan until fully cooked.
  2. Add eggs to the pan and let them cook similar to scrambled eggs, stirring in with the meat as it cooks.
  3. Add an onion to the pan and let the mixture slowly cook for a few minutes on low.
  4. Stir in your stir fry vegetables and either spray cooking oil, or add a couple of tablespoons of oil to make the stir fry.
  5. Add the beetroot towards the end of cooking if you are happy with the pinky shade that your meal till take on from cooking for a few minutes.
  6. I had split my stir fry into two lots. For the kids, I gently folded the beetroot in with their finished stir fry to keep it sharp, bright and pleasant to the eye.
  7. For my own, I stirred in the beetroot and let it cook with the stir fry for a few more minutes to take on the beetroot taste. I am happy to say this is one recipe that I am going to make several variations of.
Recipe by Scottish Mum at