Egg & Bacon Fried Rice

By The Weekly  ,

June 15, 2019

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On busy weeknights when you have no time to cook a full spread, you can't go wrong with a speedy fried rice dish like this one – it takes only 10 mins to prepare the ingredients and another 10 mins to cook.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings


4 eggs, at room temperature

1 tbsp vegetable or peanut oil

1 onion, cut into thin wedges

150 g diced bacon, chopped

2 cloves garlic, thinly sliced

1 carrot, coarsely grated

1 zucchini, coarsely grated

1 cup frozen peas, thawed

450 g packet microwave long-grain white rice, heated

2 tbsps teriyaki sauce

½ cup chopped coriander


1Place eggs in a small saucepan; cover with cold water. Bring to boil, stirring. Gently boil for 5 mins. Drain; refresh under cold water. Peel eggs and cut into quarters.

2Meanwhile, heat a wok or large frying pan over moderate heat. Add oil; swirl to coat base and sides of pan. Add onion and bacon; stir-fry for 3 mins or until soft. Add garlic; stir-fry for 30 secs or until fragrant.

3Add carrot, zucchini and peas to wok; stir-fry for 3 mins or until tender. Add rice and sauce; stir-fry for 2 mins or until heated and combined. Remove from heat. Stir in half the coriander. Serve topped with egg and remaining coriander.

Photo: Rodney Macuja/