Fried Rice with Egg

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Makes 2 serves

  • 2-3 tbsp sesame oil
  • half a brown onion, finely diced
  • 4 thin rashers of bacon, roughly chopped
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 cups chilled, cooked rice
  • 1 carrot, peeled and finely diced
  • 100g peas
  • 2 eggs, lightly beaten
  • 1 tsp sweet chilli sauce
  • 1 tbsp soy sauce
  • pepper
  • 1 finely sliced spring onion for garnishing


  1. Heat a pan over a high heat. If you have a wok, use that instead. Add about 2 tablespoons of the sesame oil to the pan and heat until it starts to smoke.
  2. Add the onion and bacon to the pan and start frying off until the onion starts softening and the bacon begins to brown. Add the garlic and ginger and toss through.
  3. Add in the rice and toss. Stir and toss the rice almost constantly for 3-4 minutes. If the rice looks like it’s getting a bit dry, stir in a small amount of oil. Add the carrot and peas and toss through.
  4. Push the rice and veg to one side of the pan and add a small amount of oil to the empty side. Lightly scramble the eggs on the empty side of the pan, then mix the scrambled egg through the rice.
  5. Add the sweet chilli sauce and soy sauce and toss through, ensuring all the rice gets an even coating. Continue cooking while tossing for a few minutes. Season with a pinch of pepper.
  6. Serve hot as a main dish or as a side, garnished with the spring onion.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.