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Easy Bacon, Egg, and Vegetable Fried Rice

A quick and easy fried rice. Note: This recipe uses day-old cooked rice. The cooking times below do not inlcude the rice cooking and resting time. If you don't have cooked rice left over from another meal, you need to factor in the time to cook the rice and leave it in the fridge overnight.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course

Ingredients

  • 800 g cooked rice, refrigerated overnight
  • 75 g bacon
  • 200 g diced onion
  • 200 g diced carrot
  • 100 g frozen peas
  • 2 eggs
  • 3 tbsp soy sauce
  • 3 tbsp white vinegar
  • 1-2 tbsp vegetable oil
  • salt to taste
  • pepper to taste

Instructions

  • Scramble and cook the eggs over low heat. Season with salt and pepper. Slightly undercook the eggs as they will continue to cook after you remove them from the heat. Set the eggs aside while you cook the bacon, vegetables, and rice.
  • In a wok or othe wide deep pan, add a tablespoon of oil and the chopped bacon. Over high heat, stir fry the bacon until just crisp. About 3 minutes.
  • Add the diced carrots and onions to the bacon, and stir fry until they just begin to soften. About 5 minutes. While stir frying, season the mixture with salt and pepper.
  • Add the frozen peas, and stir fry until defrosted and cooked through. About 2 minutes.
  • Add the cooked rice. Be sure to break up any lumps while tossing the rice with the bacon and vegetable mixture.
  • Pour the soy sauce and vinegar over the rice and stir fry the mixture until the rice is heated through.
  • Mix in the cooked scrambled egg and your fried rice is ready to serve.