Fried Rice

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.

Fried Rice

(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)


  1. Whisk together soy sauce, sesame oil and chilli flakes in a small bowl. Set aside.
  2. 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.
  3. Stir in the garlic and ginger and cook for another minute.
  4. Scrape the mixture onto a plate and set aside.
  5. 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.
  6. 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.
  7. Add in the capsicum and bacon mixture, and stir through with the eggs and rice.
  8. Pour the soy sauce mixture into the rice and cook until combined.
  9. Serve immediately!

Recipe Source: adapted slightly from this recipe at Mel’s Kitchen Cafe

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