Fried rice with bacon and peas

    40 min

    White rice is fried with eggs, bacon, soy sauce, green peas and spring onions for a quick and easy midweek meal.

    4 people made this

    Serves: 4 

    • 250g uncooked white rice
    • 400ml water
    • 3 eggs, lightly beaten
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 3 teaspoons vegetable oil, divided
    • 120g bacon, cut into strips
    • 2 tablespoons soy sauce
    • 280g frozen green peas, thawed
    • 2 spring onions, chopped

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a saucepan bring water to the boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
    2. Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.
    3. Place bacon in a large, deep pan. Cook over medium high heat until evenly cooked. Drain on kitchen paper, chop into pieces and set aside.
    4. Spoon remaining 2 teaspoons oil into the pan with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs and spring onions. Stir and cook until heated through, approximately 3 minutes.

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    Reviews in English (368)


    I liked this recipe, but made a few changes. I cooked the rice in advance and refrigerated it for a few hours before starting to prepare the fried rice. Instead of cooking the egg in advance, I just added the beaten uncooked eggs (just 2 eggs)to the rice mixture at the end, stir-frying it until the egg was completely cooked. You can tell when the egg is cooked because it isn't shiny anymore. A Chinese friend taught me how to do this.  -  10 Feb 2003  (Review from Allrecipes US | Canada)


    Everyone loves this fried rice. It is very important that you use cold white rice so the rice doesn't get mushy when you fry it. Also, I add some rice vinegar and sesame oil to the side of the pan when frying the rice. You can add cooked chicken, shrimp, or pork also at the end. Great for using up leftovers.  -  28 Oct 2002  (Review from Allrecipes US | Canada)


    Sorry, there was an error in Tip 2. Please refer to this one instead: Tip: 2. Remember NOT to use veges that release too much water when frying, like shittake mushrooms. Even if you have the perfect rice grain, it'll just get soggy as the rice soaks up the water. HAPPY COOKING~~~  -  02 Apr 2003  (Review from Allrecipes US | Canada)