This easy fried rice is what happens when there’s leftover rice in the fridge and nobody wants to cook. Egg, bacon, peas, corn and a splash of soy, tossed in a hot pan. Twenty minutes and it’s honestly better than takeaway.
It feeds 4, and it’s a great way to clear out the fridge. Half a capsicum, a bit of leftover ham, whatever. Chuck it in.
Table of Contents
Why day-old rice works best
Cold rice from the fridge has dried out a bit, so it fries up into separate grains. Freshly cooked rice is too soft and wet, and it goes mushy in the pan.
No leftover rice? Cook some, spread it out on a tray and pop it in the fridge, uncovered, for an hour. Not perfect, but close enough.
The order things go in
Fried rice cooks fast, so get everything chopped before the pan goes on.
- Eggs first. Scramble them softly, then tip them out.
- Bacon, until it’s starting to crisp.
- Carrot, garlic and the white bits of the spring onion.
- Rice, pressed flat and left alone for a minute so it gets a bit toasty.
- Peas, corn, soy and sesame oil, then the egg back in with the green spring onion.
Easy Fried Rice
Course: Dinner, MainCuisine: AsianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesDay-old rice fried with egg, bacon, carrot, peas, corn and spring onion, seasoned with soy sauce and sesame oil. Ready in about 20 minutes.
Ingredients
4 cups cold cooked rice (about 1 1/2 cups uncooked)
3 eggs, lightly beaten
4 rashers bacon, diced
1 carrot, finely diced
2 cloves garlic, crushed
4 spring onions, sliced, white and green parts kept separate
1 cup frozen peas and corn
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil
Pinch of white pepper
Directions
- Break up the cold rice with your fingers so there are no big clumps.
- Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the eggs and scramble softly until just set. Tip onto a plate.
- Add the bacon to the pan and cook for 3 minutes until starting to crisp.
- Add the rest of the oil, the carrot, garlic and white spring onion. Stir-fry for 2 minutes.
- Turn the heat up to high. Add the rice, press it into the pan and leave it for 1 minute, then toss. Repeat once or twice until hot and lightly toasted.
- Add the peas and corn, soy sauce, sesame oil and white pepper. Toss for 2 minutes until the veg is hot.
- Stir the egg back through with the green spring onion. Taste, add a splash more soy if needed, and serve.
Notes
- Cold rice is key: day-old rice fries into separate grains instead of going mushy.
- Hot pan: use high heat for the rice so it fries rather than steams.
- Don’t overload: if doubling the recipe, cook it in two batches.
- Soy to taste: soy sauces vary in saltiness, so start with less and add more at the end.
Swaps and add-ins
| Swap the bacon for | How |
|---|---|
| Leftover ham | Dice it and add with the rice |
| Chicken | Stir-fry diced chicken thigh before the veg |
| Prawns | Cook for 2 minutes, set aside, add back at the end |
| Lap cheong (Chinese sausage) | Slice thin and fry like the bacon |
| Nothing, keep it veg | Add extra egg and some diced capsicum |
Fixing fried rice
- Mushy: the rice was too fresh or the pan too crowded. Use cold rice and cook in batches.
- Bland: more soy, a little salt, or a dash of oyster sauce.
- Sticking to the pan: a bit more oil, and make sure the pan is properly hot before the rice goes in.
Storing leftovers
Rice needs a bit of care. Cool leftovers quickly, get them in the fridge within an hour, and eat them within a day. Reheat until steaming hot all the way through, and only reheat once.
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Frequently asked questions
Can I make easy fried rice with fresh rice?
Yes, but spread it on a tray and chill it uncovered for an hour first. Fresh, hot rice goes mushy in the pan.
What rice is best for fried rice?
Long grain or jasmine rice. Medium grain works too. Avoid sticky rice like sushi rice.
Do I need a wok?
No. A large, heavy frying pan works fine. Just don’t overcrowd it.
Can I freeze fried rice?
Yes. Cool it quickly, freeze in portions for up to 1 month, and reheat until piping hot.
How do I make fried rice taste like takeaway?
High heat, cold rice, a little sesame oil and white pepper. Letting the rice toast against the pan makes a big difference.
Keep some cooked rice in the fridge and this easy fried rice is always 20 minutes away.
Enjoy,
Ella x
