Recipe: Bacon and Egg Fried Rice


If you love Chinese food but you want to try making it yourself rather than heading down the local takeaway, why not try this fried rice dish? It's Chinese with a twist!


The bacon and egg add a Kiwi influence but the rice is tossed with beautiful Asian inspired flavours. Delicious!


And the best thing is it's a one pan recipe so less washing up!



1 cup frozen peas

2 tblsp vegetable oil

250g pack rindless bacon, diced

4 spring onions, sliced

4 eggs, beaten

450g family pack microwavable long-grain rice, cooked as per instructions

300g can sweetcorn kernels, drained

2 tblsp soy sauce

2 tblsp barbecue sauce (or ketchup)

1 tsp sesame oil



1. Put the frozen peas in a heatproof bowl, cover them with boiling water and leave to stand for 2 minutes. Drain and set aside.


2. Heat half the oil in a wok over a high heat, then add the bacon and stir fry until crisp. Now add spring onions and stir fry til softened. Transfer into the bowl with the drained peas.


3. Heat the remaining oil in the same wok until nice and hot, then add the eggs, stirring for about 1 minute until the eggs are scrambled. Transfer these to a separate bowl and leave to one side.


4. Now return the bacon, peas and onions to the wok with the rice, sweetcorn, sauces and sesame oil and cook, stirring for 3 minutes of until the everything is heated through. Stir the eggs through now too.


5. Serve in bowls with extra spring onions to garnish.


This can also make a great side dish!


Adapted from New Idea magazine