Bacon And Egg Fried Rice
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 people
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Calories
471 kcal
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Course
Side Dish, Main Course
Bacon And Egg Fried Rice
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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!
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Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition Information
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Calories
471kcal
(24%)
Carbohydrates
41g
(14%)
Protein
17g
(34%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
193mg
(64%)
Sodium
616mg
(26%)
Potassium
297mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
565IU
(11%)
Vitamin C
12mg
(13%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 193mg | 64% |
| Sodium | 616mg | 26% |
| Potassium | 297mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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