How do you make egg fried rice better? By adding bacon of course! This bacon and egg fried rice is super simple to make and ready in just 15 minutes – that’s quicker than getting a takeaway from your local Chinese! Better still, it can be made entirely from ‘normal’ ingredients found in most kitchens, making this the perfect ‘emergency standby’ dinner!
The perfect emergency standby dinner
Everyone needs an ‘emergency standby’ dinner, and this is one of mine! It’s made entirely of basic cupboard and fridge ingredients (like bacon, eggs, rice and frozen peas!), it can be on the table in under 20 minutes and only uses one pan… but tastes AMAZING!
The perfect dinner when your original dinner plans fall through… or when you are low on time and energy, but you still want to eat well!
Faster and healthier than takeaway!
When time is short, or it’s late and you don’t feel like cooking, it’s easy to reach for the takeaway menu… but this easy peasy Bacon And Egg Fried Rice recipe can be made in less time than it takes to get a takeaway delivered… and it’s healthier too. (And you can make it even healthier by using brown rice and adding extra veggies if you want to!)
And it really is so simple to make… all you need to do is fry the bacon, add the rice (I use pouches of plain microwave rice to make this super easy and speedy!), add the eggs, add the peas, then stir in some soy sauce and sesame oil. Finish off with some spring onions and serve!
(See below for the full recipe card.)
A sneaky shortcut
To make this dish super quick and easy, I have a sneaky shortcut – I use microwavable pouches of rice! If you just get the plain ones, all you are buying is cooked rice, but it saves the faff of having to cook and cool rice (because you should always use cold rice to make fried rice).
**TOP TIP: break up the microwave rice by massaging it while it is still in the closed packet. This will ensure the cooked rice is beautifully separated and not in one big clump!**
Make it your own…
This is such a flexible recipe, you can easily adapt it to what you have available in the fridge and cupboards. For example, you can…
- Use brown rice instead of white rice
- Add extra veggies, such as sweetcorn, peppers, carrots or mushrooms (instead of, or as well as, the peas)
- Use Worcestershire sauce instead of soy sauce
- Throw in some cooked chicken or turkey (instead of, or as well as, the bacon)
- Use turkey, pork or beef mince instead of the bacon
- Use diced chorizo instead of the bacon
- Add some cooked prawns
- Add some roasted peanuts or cashew nuts
(I’d love to hear about how you have adapted my recipe… Let me know in the comments section below!)
What to serve with Bacon And Egg Fried Rice
This Bacon And Egg Fried Rice really is a whole meal on it’s own… and that’s how I usually eat it. But you can also serve it as part of a bigger meal together with some of your other Asian-inspired favourites, for example:
What to drink with Bacon And Egg Fried Rice
Like so many Asian-style recipes, this Bacon And Egg Fried Rice dish goes really well with aromatic white wines, such as Viognier, Riesling (especially off-dry Riesling) or Gewürztraminer. Alternatively, this dish also works well with dry, fruity rosés.
What to do with leftover Bacon And Egg Fried Rice?
I don’t recommend reheating this dish. Rice can lead to food poisoning if reheated incorrectly, and it is never a good idea to reheat food that has already been reheated once before.
And besides, it’s so delicious, you are very unlikely to have any leftovers!
Can you freeze Bacon And Egg Fried Rice?
No, this recipe is not suitable for freezing.
If you like this recipe…
…you might also like:
Bacon And Egg Fried Rice
- 180 g lardons (I use Tesco Finest Dry Cure Bacon Lardons)
- 500 g cooked long grain white rice (I use 2 x Tesco Long Grain Microwave Rice – see Note 1)
- 4 medium eggs beaten
- 100 g frozen peas
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 4 spring onions (AKA scallions) sliced finely
- Heat a large frying pan or wok over a fairly high heat for 1 minute. Add the lardons and stir-fry for 2 minutes, until nicely browned.
- Add the cooked rice (See Note 1), and stir-fry for 2 minutes.
- Make a well (hole) in the centre of the rice/bacon and tip in the beaten eggs. Leave for 45 seconds and then stir the part-cooked eggs into the rice.
- Add the frozen peas and continue frying for 3 minutes, stirring occasionally, until the peas are cooked through, and you start to get some nice crispy brown bits.
- Add the soy sauce, sesame oil and half the spring onions. Fry for 1 more minute.
- Serve scattered with the remaining spring onions. Put the bottles of soy sauce and sesame oil on the table for everyone to help themselves to extra, if needed.
- I use pouches of microwave rice to speed up the cooking process and make this recipe even simpler. But, if you prefer, you can use ordinary uncooked long grain white rice instead. You will need to use approximately 250g uncooked rice. Cook according to packet instructions then cool the hot rice in a sieve under cold water until it’s properly cold, and drain thoroughly. **TOP TIP: break up the microwave rice by massaging it while it is still in the closed packet. This will ensure the cooked rice is beautifully separated and not in one big clump!**
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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