2 Coles Australian Free Range Eggs, lightly whisked
120g (3/4 cup) frozen peas
2 green shallots, sliced
1 long fresh red chili, thinly sliced
Oyster sauce, to drizzle
Preheat the air fryer to 180C. Place the chicken and bacon on the air fryer rack. Cook for 8 minutes or until cooked through. Transfer to a plate and set aside to cool slightly. Slice the chicken and chop the bacon.
Meanwhile, use your fingers to separate the rice grains in the packet. Microwave the rice for 1 minute. Transfer to a round 20cm, high-sided ovenproof dish or cake pan. Add the oyster sauce, soy sauce, sesame oil, ginger, and 2 tablespoons water. Stir to combine.
Place the dish or pan in the air fryer. Cook for 5 minutes or until the rice is tender. Stir through the egg, peas, chicken, and half of the bacon. Cook for 3 minutes or until the egg is cooked through. Stir in half the shallot and season with salt and white pepper.
Serve sprinkled with chili, remaining shallot, remaining bacon, and extra oyster sauce.