Growing up, I remember going to the local Chinese Restaurant to celebrate Christmas with my extended family every year. We would order a banquet, and swing the lazy-susan round the table, knocking over drinks and fighting over the last of the lemon chicken. Lots of great memories 🙂
And then of course there was the Karaoke; cue Uncle Eric singing “Living on a Prayer”.
My favourite part of the Chinese food was actually the boiled white rice. It was so fluffy, I could just eat bowl after bowl of it. I wasn’t a huge fan of the fried-rice, especially when it tasted like it had been swimming in soy sauce. And then there were the prawns, which I don’t like either.
But this recipe is the perfect combination of ingredients and is very more-ish! It’s not too salty, and it’s got so many other additions, it can be served as a meal on it’s own. The original recipe called for left over ham, but I swapped it out for the tastier and better option: bacon!
This recipe really does work better using cold rice that was cooked the day before. So when I cook some rice, I normally cook a cup or two extra, just so I have some left to make fried-rice with.
(The fried rice is on the right, on the left is zucchini slice as I was making some meals for friend)
Serves: 4 as a main or 6 as a side
- 4 cups of cooked rice, cold (this doesn’t have to be exact, I’ve made it with more and less)
- 2 eggs
- 4 pieces of short cut bacon, diced
- 1 red capsicum, diced
- 1/2 cup of frozen peas
- 6 spring onions, finely chopped (half an onion would also work)
- 3 tablespoons of soy sauce (I use gluten free, soy sauce)
- 1 tablespoon of sesame oil
- 1/2 teaspoon of chilli flakes
- 1 tablespoon of olive oil
- 3 cloves of garlic, minced (I just finely chop mine since our mincer broke from over-use!)
- 1.5cm piece of fresh ginger, minced (If I don’t have fresh ginger I use 1/2 teaspoon of ginger powder)
- Whisk together soy sauce, sesame oil and chilli flakes in a small bowl. Set aside.
- Heat 1 teaspoon of the olive oil in a large frying pan until hot. Add the bacon, spring onion, red capsicum and peas. Cook for about 5 minutes, stirring often, until lightly browned and the capsicum is tender.
- Stir in the garlic and ginger and cook for another minute.
- Scrape the mixture onto a plate and set aside.
- Heat another teaspoon of olive oil, add the cold rice and cook until the rice is heated through, breaking up any clumps, about 5 minutes.
- Push the rice to one side, and heat the last teaspoon of olive oil on the empty side. Crack the eggs into the oil, and stir lightly with a wooden spoon until the eggs are slightly scrambled and set.
- Add in the capsicum and bacon mixture, and stir through with the eggs and rice.
- Pour the soy sauce mixture into the rice and cook until combined.
- Serve immediately!
Recipe Source: adapted slightly from this recipe at Mel’s Kitchen Cafe