Raid-the-fridge rice

Raid-the-fridge rice

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(5 ratings)

Prep: 10 mins Cook: 15 mins Ready in 25 minutes


Serves 2
Great for when all you have left in the fridge are the basics - bacon, mushrooms and a bit of cheese

Nutrition and extra info


  • kcal549
  • fat24g
  • saturates9g
  • carbs68g
  • sugars2g
  • fibre1g
  • protein19g
  • salt2.32g
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  • 6 rashers streaky or back bacon, chopped



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

  • handful closed-cup mushroom, halved



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

  • 1 tbsp sunflower or vegetable oil
  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 150g long-grain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 300ml (1 mug) hot chicken or vegetable stock, made with a cube



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • handful grated cheddar or other hard cheese



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  1. Heat a large, non-stick saucepan and tip in the bacon. Fry for a few mins over a medium heat, until the fat has started to come out of the bacon. Add the mushrooms, turn up the heat a little, then fry for another 3-4 mins until the mushrooms are cooked through and golden and the bacon is crisp. Tip onto a heatproof plate and keep warm, either in a low oven or covered with foil.

  2. In the same pan, heat the oil, then gently fry the onion for 5 mins or until soft. Add the garlic and fry for another min, then tip in the rice. Pour in the stock, stir once and bring to the boil. Turn down to a gentle simmer and cook for 10 mins, until almost all of the liquid has gone. The rice will be a little underdone at this point. Take off the heat, give it a stir and cover with a lid (or a big plate). Leave for 5 mins to finish cooking in its own steam.

  3. Stir most of the cheese through the rice, then season to taste. Serve in bowls topped with the bacon and mushrooms and the rest of the cheese sprinkled over.

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Comments, questions and tips

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5th May, 2010
Very nice recipe, took about 1/2 hour to make in total. Added sausages and used while long rain rice, added more stock than stated but in end it came out like a yummy, cheesy rissotto :-) Absolutely scrummy and even my 5 year old loved it!! In fact, as I type, he's asking for seconds!! Thank you :-)
26th Sep, 2009
Really good way to use up leftovers, i agree with adding a little fresh chilli or our favourite - adding a few chopped fried sage leaves (works fab with the onion and bacon!) Any kind of leftover Sunday dinner meat could also be used along with veg such as broccoli or sweetcorn. Simple and quick :)
23rd Jul, 2009
This is great done with a bit of fresh chilli chopped and added when cooking bacon and mushrooms.
22nd Apr, 2009
To speed up the cooking of the rice, 'toast' it, that is to say fry it a little, before starting to add the stock. This starts to break down the outer coating of the rice grain and means the stock will absorb more easily when you start to add it.
25th Jan, 2009
I found even on the lowest heat setting I had to keep adding liquid, and also found the rice took longer to cook than stated. In the end I didn't find it had much flavour
4th Sep, 2008
I made this for a quick tea earlier this week, but found it took much longer than anticipated to cook the rice - at least 15-20 minutes longer than stated. However, the results were good at the end. I added baby sweetcorn and asparagus to give it a bit more veg for a mid-week meal. Will definitely try it again.
8th Aug, 2008
Don't try this with wholegrain brown rice it just doesn't work. Other than that it was great, i added a small tin of sweetcorn just because we all like it and to add a bit of colour as it can look a bit drab otherwise. Not sure if i'll make it again, might give it a go with white rice and go from there.
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