Fried Rice

Ingredients

• 113 gbacon, diced
• 4 largeeggs, whisked
• 30 ml, dividedpeanut oil or olive oil
• 2 mediumcarrots, diced
• 1onion, diced
• 4 clovesgarlic, minced
• 150 gfrozen peas, thawed
• 600 gcooked rice, chilled; white or brown
• 45 mllow-sodium soy sauce
• 15 mloyster sauce
• 14 gbutter
• 10 mlsesame oil
• 5 mlhoisin sauce
• 1 tablespoonspring onions, sliced, for garnish if desired

Instructions

1. 1

   Fry the bacon

   Cook the diced bacon in a wok or large frying pan over medium-high heat until crisp and browned. Lift it out with a slotted spoon onto a paper-towel-lined plate and set aside.

2. 2

   Scramble the eggs

   Wipe the pan with a paper towel and heat 15 ml of the oil. Add the eggs and scramble until fully cooked, then transfer them to the plate with the bacon and keep warm.

3. 3

   Cook the vegetables

   Heat the remaining oil in the pan. Add the carrots and onion and cook until tender, about 3–4 minutes. Stir in the garlic and cook for a further minute, until fragrant.

4. 4

   Add rice and peas

   Stir in the cold rice and peas. Cook for 3–4 minutes, until the rice begins to soften.

5. 5

   Finish the rice

   Return the eggs to the pan. Stir in the soy sauce, oyster sauce, butter, sesame oil and hoisin sauce. Cook for 1–2 minutes, until the butter melts and the sauce is heated through the rice.

6. 6

   Garnish and serve

   Scatter over the sliced spring onions, if using, and serve.

What is fried rice?

Fried rice is a dish with roots in Chinese cooking, made by stir-frying cooked rice with other ingredients and seasoning. It is also a familiar takeaway-style meal in many places, with countless combinations of vegetables, eggs and protein.

This version pairs bacon and eggs with peas, carrots and a savoury blend of sauces. Chilled rice and a hot pan help the grains fry rather than turn into a soft, clumpy mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 317 calories, 13g protein, 39g carbs, 12g fat.

The rice and peas provide most of the carbohydrates, while bacon, eggs and the cooking fats contribute much of the fat; eggs and bacon also supply protein. Pair a serving with extra vegetables for a more balanced plate.

Why chilled rice matters

Chilled rice: cold, cooked grains are firmer and easier to separate in the pan. Leftover rice works well here, or cook rice ahead and chill it before starting.

Freshly cooked rice: if you need to make it from scratch, spread it out to cool before frying. The recipe calls for cold rice, so avoid adding it piping hot and steamy.

Build flavour in stages

Bacon and eggs: frying them first gives the bacon time to crisp and lets the eggs cook through before the rice goes in. Setting both aside also makes room to cook the vegetables.

Sauce: soy, oyster and hoisin sauces bring savoury depth, while sesame oil adds a distinctive aroma. Stir them in with the butter near the end so they coat the rice without prolonged cooking.

Keep the vegetables tender

Carrots and onion: give these about 3–4 minutes in the pan so they become tender before the rice is added. Cut them into small, similar-sized pieces for more even cooking.

Garlic and peas: cook the garlic for only a minute before adding the rice, as it can burn if left in the hot pan too long. The thawed peas need only to heat through with the rice.

Fry without clumping

Pan space: use a wok or a large frying pan, and make sure the rice has room to move as you stir it. If the pan is crowded, the rice can steam instead of frying.

Texture cue: cook the rice for 3–4 minutes, until it begins to soften, then add the eggs and sauces. The final 1–2 minutes should warm the sauce through and melt the butter.

Serve it while hot

Garnish: sliced spring onions add a fresh finish just before serving. They are optional, so the dish is still complete without them.

On the side: serve the rice as a main or alongside a simple vegetable dish. If you want more vegetables in the meal, add a crisp salad or steamed greens at the table.

Recipe notes & tips

• Chill cooked rice before frying so the grains are less likely to clump.
• Dice the carrots and onion small so they soften in the stated cooking time.
• Have the sauces measured and ready before you return the rice to the pan.
• Use a large pan or wok so you can stir the rice freely.
• Add the spring onions just before serving for a fresh garnish.

Variations

• Use brown rice: swap in chilled cooked brown rice for the white rice.
• Change the oil: use olive oil instead of peanut oil as listed.
• Make it meat-free: omit the bacon and use olive oil for frying.
• Add more vegetables: increase the peas or add another quick-cooking vegetable.
• Adjust the garnish: leave out the spring onions or scatter them over each portion.

Common mistakes to avoid

• Using hot rice: it can make the mixture clump; chill the cooked rice before frying.
• Crowding the pan: the rice may steam rather than fry; use a large wok or skillet.
• Cooking garlic too long: it can burn and taste bitter; add it after the carrots and onion and cook for just a minute.
• Leaving out the sauce until the end: it may not coat evenly; stir it in with the other listed sauces and butter.
• Overcooking the eggs: they can become dry; scramble until fully cooked, then remove them from the pan while the rice cooks.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat until steaming hot throughout, stirring during reheating; add a small splash of water if the rice seems dry.

Frequently asked questions