Easy Fried Rice
Servings: 4
Easy Fried Rice makes a lovely light meal on its own, or you can serve it as a side to an Asian-inspired meal.
Ingredients
- 1 tbsp olive oil
- 1 cup 130 g diced bacon (see note 1 about gluten)
- 1 tsp freshly minced garlic
- ½ cup 75 g frozen peas
- ½ cup 100 g frozen corn
- 4 eggs whisked (1 egg per person)
- 3 cups 675 g cooked rice (day-old or freshly made)
- 2 spring onions scallions, finely sliced
- 2 tbsp sesame oil
- 2 tbsp tamari or all-purpose soy sauce
- Crispy fried shallots to serve (optional)
Instructions
- Heat the olive oil in a large, heavy-based frying pan over medium–high heat.
- Add the bacon and cook for 2–3 minutes until golden. Add the garlic and cook, stirring, for 30 seconds.
- Add the peas and corn. Cook for a further 1 minute, stirring until the peas and corn are just thawed.
- Push the ingredients to one side of the pan and add the egg. Cook for 2–3 minutes until firm, using a spatula to break up into pieces.
- Add the rice, spring onion, sesame oil and tamari to the pan. Stir gently to combine and heat the rice through if needed.
- Serve topped with crispy fried shallots, if using.
Notes
Note 1 – Although bacon is usually gluten free, always check the ingredients to be 100% sure.
MAKE AHEAD
If freshly cooked rice is used, the fried rice can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw in the fridge completely overnight before use. Reheat in the microwave.LEFTOVERS
If freshly cooked rice is used, the fried rice can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw in the fridge completely overnight before use. Reheat in the microwave.Scan for full recipe:
