Bacon and egg fried rice
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ali Allen
Bacon and egg fried rice
Recipe by Anna Glover
This tasty dish uses a pouch of cooked rice and a few ingredients you'll have kicking about in your storecupboard, making it a quick and easy midweek meal for two
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
454Kcal
Fat
17gr
Saturates
5gr
Carbs
50gr
Sugars
6gr
Fibre
6gr
Protein
23gr
Salt
2.6gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 2 large eggs
- 1 tsp sesame oil
- 2 tsp vegetable oil
- 1 x 80g pack bacon lardons (or 100g chopped streaky bacon)
- 250g frozen mixed vegetables (we used a frozen stir-fry vegetable pack)
- 3 spring onions or 1 small onion, sliced
- 1 tbsp grated ginger
- 2 garlic cloves, crushed
- 1 x 250g pouch cooked rice
- 1 tbsp light soy sauce, plus more to serve
Step by step
- Mix the eggs with the sesame oil and some seasoning. Heat half the vegetable oil in a wok or deep frying pan and cook the eggs, continually stirring, until you have scrambled egg. Set aside in a bowl.
- Heat another teaspoon of vegetable oil and fry the bacon pieces until crisp and golden. Add the mixed vegetables, tossing everything together. Fry for another 5-6 minutes until the vegetables have defrosted and are just tender. Add the onion (reserve a few of the green spring-onion tops if using), ginger and garlic, and stir-fry for a minute, then add the rice, breaking up into the veg as you mix. Fry for another 2-3 minutes until piping hot.
- Season with the soy sauce, and add the scrambled egg back to the wok, folding everything together. Serve in bowls with a drizzle more soy sauce and the reserved spring onion greens (if using). A drizzle of chilli sauce wouldn’t go amiss here.
