Fried Rice
15 min2–3 people
A quick stir-fried rice with egg, bacon, frozen vegetables and a savoury Chinese sauce, ready in 15 minutes.
| prepHave day-old cooked rice chilled or frozen and thawed | |||
| 30 ml neutral oil | Heat oil until smoking, add onion, garlic & bacon | Cook bacon until light golden, about 1 1/2 min | Add green onion, stir egg into rice & serve immediately |
| 1/2 onion, finely chopped | |||
| 2 garlic cloves, minced | |||
| 120 g bacon, chopped (optional, or use ham) | |||
| 1–1 1/2 cups / 150–225 g diced vegetables, frozen or fresh | Add vegetables, cook 2 min until thawed & water evaporates | ||
| 400 g packed cooked day-old white rice, chilled or frozen & thawed | Add rice & sauce, cook 1 1/2 min until liquid evaporates | ||
| 15 ml Chinese cooking wine (or Mirin, cooking sake, or dry sherry) | |||
| 15 ml oyster sauce | |||
| 15 ml light soy sauce (or all-purpose) | |||
| 5 ml sesame oil (optional) | |||
| 1/4 tsp white pepper | |||
| 3 eggs, whisked | Push rice to side, add oil to cleared space & scramble egg | ||
| 30 g green onions (shallots/scallions), sliced | |||
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