Quick & Easy Fried Rice Recipe
Whip up this easy fried rice recipe with leftover rice in just 20 minutes. It makes an easy lunch option, and stops you throwing out your leftover rice.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 2 bacon rashers finely chopped
- 4 button mushrooms sliced
- 1 spring onion (green onion) sliced
- 1/4 cup frozen corn kernels
- 1/2 teaspoon grated ginger
- 1 cup cold leftover rice
- 1/4 teaspoon white pepper
- 2 eggs
- 2 Tablespoons soy sauce or more if desired
- 1/2 cup bean sprouts optional
- 2 Tablespoons crispy fried onions to serve
Place a medium fry pan on a medium heat.
Put the bacon in the fry pan and cook for about 5 minutes, stirring occasionally, allowing the fat to render from the bacon. I usually cook the bacon whilst I am preparing the other ingredients.
Add the mushrooms to the pan. Cook for 3 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
Add the spring onion and frozen corn to the pan. Cook for one minute, stirring, to allow the corn to defrost.
If using the beansprouts, add them to the pan with the sweetcorn.
Add the grated ginger to the pan and stir through the other ingredients.
Tip the rice into the fry pan and mix it through the other ingredients.
Scrape everything to one side of the fry pan.
Scatter the white pepper over the pile of fried rice.
Crack the eggs directly into the space you have created in the pan.
Lightly scramble the eggs with a spatula directly in the pan, then cook for 2 minutes or until set.
Scrape the cooked eggs from the base of the pan with a spatula, which should turn the cooked egg sheet into rough chunks. Cut any large chunks into smaller pieces with the spatula if necessary.
Pull the piled rice mix from the side of the fry pan into the middle, and mix the egg through the rice.
Drizzle the soy sauce over the rice, and stir again until incorporated.
Serve immediately, sprinkled with crispy onions if desired.
- Any leftover rice works here. I have used Jasmine, Basmatti and brown rice over time, and they all work well.
- The rice must be cold. Store it in the fridge for at least a few hours before trying to make fried rice with it.
- I freeze rice in 1 cup portions so I can make this fried rice recipe anytime.
- This recipe serves 1. Scale up the ingredients accordingly to serve more people.
- The beansprouts are a nice addition, but not essential. Leave them out if you don't have them.
- A sprinkle of crispy onions over your bowl of fried rice is a great way to finish off the dish, but again they are a "nice to have" not a "must have".
Calories: 594kcal | Carbohydrates: 73.6g | Protein: 32.8g | Fat: 19g | Cholesterol: 394.8mg | Sodium: 1430mg | Sugar: 9g | Vitamin A: 600IU | Vitamin C: 21.5mg