This fried rice with fluffy egg, sautéed veggies and crispy bacon is great as an easy lunch or a side paired with other Asian-style dishes.
Ingredients + Preparation
- Egg (Two, whisked)
- Bacon (Two strips, cut into fingernail sized pieces)
- Chicken (One breast, cut into small pieces)
- Ginger (Thumb to middle knuckle, skin removed and minced)
- Garlic (Two cloves, minced)
- Onion (One, diced)
- Carrot (One, cut into mm thin pieces)
- Butter (One tbsp)
- Rice (3 cups, cooked; day-old long grain white rice is ideal)
- Peas or green beans (1/2 cup)
- Spring onion (Thinly sliced)
- Salt & pepper (To taste)
- Sesame oil (One tbsp)
- Hoisin sauce (Two tbsp)
- Soy sauce (Two tbsp)
- Oyster sauce (Two tbsp)
1. On medium-low heat, scramble egg in pan with butter until nearly cooked. The eggs should be firm but still slightly runny as they will finish cooking later on. Set them aside.
2. In a bowl, mix the sesame oil, hoisin, soy and oyster sauce together.
3. Cook bacon on medium heat for 3 minutes, until crispy. Add chicken and cook for a further 2 minutes. Drain off excess fat.
4. Add butter, onion, ginger, garlic and carrot. Cook until chicken is done and onions are golden, about 5 minutes.
4. Add peas or green beans. Stir everything until mixed and the new veggies are brought up to temp.
5. Add egg and rice. Mix through, breaking the egg a part into small pieces.
6. Pour sauce evenly across the pan and stir through. Cook for 3 minutes.
7. Salt & pepper to taste. Garnish with spring onion.
Rhine River Valley, Germany
As this dish is fairly salty and uses a number of sauces, a Riesling's high acidity, light body and gentle touch of sweetness make it a great wine to pair with this fried rice, or any other Asian dishes you're serving.
Tips + Tricks
- This is a great recipe to use up any old rice in the fridge. Using older rice (at least a day old) actually leads to a better final dish, but using fresh rice is fine too!
- You can go to town with different veggies in this. Just remember denser veggies will take longer to cook, so get them in the pan first, with softer ones later in the cooking process.
Swap out turkey bacon instead of pork to dramatically reduce the saturated fat (and overall fat) content of this dish. To increase the fiber content and nutritional value use brown rice. Adding more vegetables will add flavor and vitamins and minerals, so a win-win!