Bacon and Egg Fried Rice

This is one of those ‘I can’t be arsed dinners’ that I throw together during the week. Fried rice with bacon and peas, both of which I always have in the freezer, loads of salty sauces and a fried egg. It’s so dreamy. If you don’t have any cooked rice, you will need about 150g of uncooked rice. Basmati is perfect. I love spicy food so always add in two tablespoons of Sriracha chilli sauce. If you want yours a little milder, try one tablespoon to start with.


  1. Heat half the oil in wok over a high heat. Add the bacon and onion and stir fry for 2-3 minutes or until crispy. Add the garlic and frozen peas and stir-fry for 30 seconds to get the peas going.
  2. Chuck the rice into the wok and continue to stir-fry for 1-2 minutes or until hot. Pour the chilli sauce, soy sauce and oyster sauce into the wok and mix well. Remove from the heat.
  3. Meanwhile, heat the remaining oil in a non-stick frying pan over a high heat and crack in the eggs. Fry for 2-3 minutes until crispy around the edges.
  4. To serve, divide the rice between two plates and top with the eggs. Drizzle over the chilli sauce and a little more soy. Garnish with the coriander, grab a spoon and go for it.


Serves 2

2 tbsp olive oil
120g bacon, finely chopped
½ an onion, finely chopped
2 cloves garlic, finely chopped
100g frozen peas, finely chopped
400g cooked rice
2 tbsp Sriracha chilli sauce, plus extra to serve
1 tbsp soy sauce, plus extra to serve
1 tbsp oyster sauce
2 eggs
A small handful of coriander leaves

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