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Fast-fix fried rice

Fast-fix fried rice

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(57 ratings)

Prep: 5 mins Cook: 7 mins Ready in 12 minutes

Easy

Serves 2
A great way to use leftovers, this is a super-speedy one-pan supper

Nutrition and extra info

Nutrition: per serving

  • kcal355
  • fat11g
  • saturates3g
  • carbs48g
  • sugars6g
  • fibre6g
  • protein18g
  • salt1.81g
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Ingredients

  • 2 tsp oil
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 rashers bacon, chopped

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 175g mushrooms, sliced

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 200g frozen peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 garlic clove, crushed
  • small knob of fresh root ginger, grated
  • 2 tsp dark soy sauce, plus extra to serve

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 250g cooked basmati rice

Method

  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.

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Comments (60)

brucemcwilliam's picture
5

Really easy,really quick,and really tasty! Swapped mushrooms for broccoli and added an onion and some sweetcorn, now make this regularly for me and my wife. As good as any fried rice restaurant dish

faypeacock's picture
5

Fantastic recipe. I used 4 rashers of chopped streaky bacon and light soy sauce because that's all I had. I used a full 250g pack of mushrooms, a finely sliced red chilli and 3 medium eggs as they needed using up. Rather than 'leftover' rice, I added a 250g pouch of Tilda pure basmati microwave rice. It really was lovely - I'm sure I'll make this again and again.

linfloss's picture
4

I used brown rice in an attempt to be a little healthier, and added an onion and some quartered cherry tomatoes for more crunch and colour. I also doubled the soy and sugar and added a few drops of sesame oil. A very nice side dish to the chinese ribs recipe along with a corn on the cob. Much better than from the takeaway!

bellapenny83's picture
5

Great alternative to a takeaway. I used smoked bacon and spring onions to give some more flavour, and I didn't use the sugar - don't feel it needs it.

greengee333's picture
5

This is a very tasty, easy meal to cook. I also added cooked chicken and to flavour the rice i added a knorr chicken stock pot to the water while cooking.

doofsteele's picture
4

Quick and easy mid week supper. I've made it a few times and just used up whatever veg was in the fridge/freezer. Cashews liven it up a bit.

badfalcon's picture
5

I made it with chicken and smoked bacon, but used about half the amount of rice because that would have been way too much for me. Definitely looking forward to experimenting and adding onions etc in future attempts

shaydee313's picture
5

Amazing, quickly ended up being all time favourite. However, I also add a bit of coriander and Chinese 5 spice, and it's even better. Lovely!

123omnomnom's picture

I would use sesame oil and season well before serving.

shaydee313's picture
5

Always a crowd pleaser, great!

audsie's picture
4

This was a great quick meal. Also added chicken and more soy sauce and will also experiment with other ingredients next time. The idea to add the cooked egg at the end is fantastic as my youngest has an egg allergy and I just scooped some out for him before adding the egg.

scousesandwich's picture
5

My flatmates and i quickly started cooking this regularly, although we seem to have left out the mushrooms along the way

flirtinflight's picture
5

I knew my 2yr old would love it, but I was surprised how much I liked it too. I was expecting to have to add more soy sauce, but it was perfect as it was. Will make this a regular midweek quickie.

charlie21's picture

Great recipie, although i did need to add a little more soy sauce. i i seved it with coconut crushed lime chicken and it went down really well. Will make again.

andy_writer's picture
4

Good basis for experimentation. I was lucky and had some leftover char siew along with cooked rice so that went down a treat. Reading other comments about the dish being bland and lacking in moisture, here's what I do. I soak dried Chinese mushrooms, cut into small pieces and added towards the beginning of the recipe, and use the STRAINED soaking liquid to add to the rice towards the end of cooking (to avoid the gritty bits). Don't forget that this is fried rice and it should not be soggy.

caroline_dovecote's picture
5

changed the Soya Sauce for Sweet Chilli Sauce, added yellow peppers, left out the sugar. Great...

caroline_dovecote's picture
5

Changed the Soya sauce for Sweet Chilli and ginger sauce, lovely

alisondefries's picture
5

This is a great leftover roast recipe. Using leftover meat from a roast instead of the bacon. I have used gammon, beef and pork so far & all have been really tasty. I also use rather more soy sauce than suggested.

irmgard2's picture
5

I made this to use up a couple of rashers of bacon that I had left in the package. My husband just scarfed it down so must have really been good. I loved it myself!

xlauramx's picture
4

I added some onion, 5 spice and some left over chicken to this recipe as others have suggested. It was very nice perfect for a quick winter meal.

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