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1. Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 min, swirling every now and again, then tip it out and finely slice. Add bacon and mushrooms to pan, then fry until golden, about 3 mins. Add peas, garlic and ginger, then cook for 1 min.
2. Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.

Per serving

355 kcalories, protein 18g, carbohydrate 48g, fat 11 g, saturated fat 3g, fibre 6g, salt 1.81 g

Latest comments and suggestions

• alisonwright

  30 May 2008

  alisonwright commented on this recipe

  This is good as a 'base' recipe but begged for a few extras to keep family happy. I added cooked supermarket Chinese chicken & ham strips (had no bacon) At the end, stirred in spring onions, sliced peppadews (for colour & a little bite) a drizzle of toasted sesame oil, & chopped coriander. Sprinkled over crushed roasted cashews & finely snipped green parts of the sp. onions to serve. I doubled the recipe for four, & there were no leftovers. Everyone really enjoyed it & I'd make it again.

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• Dory

  15 July 2008

  Dory rated this recipe

  

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• caz

  23 July 2008

  caz rated and commented on this recipe

  

  quick and brilliiant.

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• Charle

  22 August 2008

  Charle rated and commented on this recipe

  

  Received the BBC GF email yesterday and saw this. It was really easy to make and tasted YUMMY!!! Many thanks x:-)

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• Heather

  05 September 2008

  Heather commented on this recipe

  As a novice I tried this one & totally loved it!! I did add the sliced peppadews as recommended (I replced the bacon with quorn as a veggie & did one with bacon for the boyfreind) Will deffo make again as a quick meal!

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• PoshPaws

  08 October 2008

  PoshPaws rated and commented on this recipe

  

  I found this was a really good recipe to use up the other half of a roast chicken - which is always a puzzle, in our house! I left out the bacon and put in the cold roast chicken. Went down extremely well, was easy peasy to do - so will definitely come again.

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• weeble cooks

  15 October 2008

  weeble cooks rated and commented on this recipe

  

  I used chicken & ham instead of bacon & added red capsicum (pepper)

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• George

  23 October 2008

  George rated and commented on this recipe

  

  This was nice but lacked something - not as tasty as I was expecting. I added red peppers and cashews to liven it up a bit - would try chicken next time

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• Rog

  24 October 2008

  Rog rated and commented on this recipe

  

  This was very good and a little unusual which made it quite interesting. However, unless you have the cooked rice already available, it's not going to be ready in the 12 minutes stated.

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• Amanda

  31 October 2008

  Amanda commented on this recipe

  I made this last night and it tasted great, but it was a bit dry, anyone got any suggestions?

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• Joanne

  25 January 2009

  Joanne rated and commented on this recipe

  

  This dish is spot on when you want something fast and tasty to eat!!!

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• amyzng

  09 February 2009

  amyzng commented on this recipe

  Yummy dish! For vege, i used the frozen stir fry ones, chopping them up into smaller pieces... Skipped the ginger but added more garlic... Had a VERY chinese-fried rice taste to it.

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• yumyum

  14 February 2009

  yumyum rated and commented on this recipe

  

  I have made this numerous times now - it is one of my store cupboard standbys. I use pancetta cubes rather than bacon. I agree with adding spring onions at the end and I probably use more soy sauce than is recommended but otherwise this is an extremely tasty dish.

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• Pixieloveheart

  25 April 2009

  Pixieloveheart rated and commented on this recipe

  

  I love this rice and so do my dad and my boyfriend. It's so versatile, I end up making it all the time! I especially like to serve with mince-stuffed-peppers or chicken kebabs.

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• Alien stoat

  05 May 2009

  Alien stoat rated this recipe

  

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• adrianb

  22 May 2009

  adrianb rated and commented on this recipe

  

  Made this last night, but fried some chicken with it, and it was absolutely delicious. Definitely on the do-again list.

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• pandosmummy

  13 July 2009

  pandosmummy rated and commented on this recipe

  

  My 2 children aged 4 and 1 loved this. I would add a bit more spice next time for us grown-ups though, as it seemed to be lacking a bit of 'something'! I used smoked bacon for a bit more flavour, and mixed mushrooms. Would make it again.

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• butternutsweet

  22 October 2009

  butternutsweet commented on this recipe

  I've made this before and really enjoyed it. Really tasty and quick and easy! I've got a bit of smoked mackerel in the fridge which i might use instead of the bacon. mmmm :)

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Ingredients

• 2 tsp oil
• 1 egg , beaten
• 2 rashers bacon , chopped
• 175g mushrooms , sliced
• 200g frozen peas
• 1 garlic clove , crushed
• small knob of fresh root ginger , grated
• 2 tsp dark soy sauce , plus extra to serve
• 1 tsp sugar
• 250g cooked basmati rice

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 7 mins

Ready in 12 minutes

Low-fat

Ingredients

• 2 tsp oil
• 1 egg , beaten
• 2 rashers bacon , chopped
• 175g mushrooms , sliced
• 200g frozen peas
• 1 garlic clove , crushed
• small knob of fresh root ginger , grated
• 2 tsp dark soy sauce , plus extra to serve
• 1 tsp sugar
• 250g cooked basmati rice

Per serving

355 kcalories, protein 18g, carbohydrate 48g, fat 11 g, saturated fat 3g, fibre 6g, salt 1.81 g

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