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Bacon and egg fried rice
Serves 2 | prep 20 mins | total time
Bacon and egg fried rice
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Serves 2 | prep 20 mins | total time
This tasty dish uses a pouch of cooked rice and a few ingredients you'll have kicking about in your storecupboard, making it a quick and easy midweek meal for two
Rate
Nutritional information (per serving)
Calories
454Kcal
Fat
17gr
Saturates
5gr
Carbs
50gr
Sugars
6gr
Fibre
6gr
Protein
23gr
Salt
2.6gr
Ingredients
- 2 large eggs
- 1 tsp sesame oil
- 2 tsp vegetable oil
- 1 x 80g pack bacon lardons (or 100g chopped streaky bacon)
- 250g frozen mixed vegetables (we used a frozen stir-fry vegetable pack)
- 3 spring onions or 1 small onion, sliced
- 1 tbsp grated ginger
- 2 garlic cloves, crushed
- 1 x 250g pouch cooked rice
- 1 tbsp light soy sauce, plus more to serve
Step by step
- Mix the eggs with the sesame oil and some seasoning. Heat half the vegetable oil in a wok or deep frying pan and cook the eggs, continually stirring, until you have scrambled egg. Set aside in a bowl.
- Heat another teaspoon of vegetable oil and fry the bacon pieces until crisp and golden. Add the mixed vegetables, tossing everything together. Fry for another 5-6 minutes until the vegetables have defrosted and are just tender. Add the onion (reserve a few of the green spring-onion tops if using), ginger and garlic, and stir-fry for a minute, then add the rice, breaking up into the veg as you mix. Fry for another 2-3 minutes until piping hot.
- Season with the soy sauce, and add the scrambled egg back to the wok, folding everything together. Serve in bowls with a drizzle more soy sauce and the reserved spring onion greens (if using). A drizzle of chilli sauce wouldn’t go amiss here.