4 Servings
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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.


  • 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

Place 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.


Meanwhile, 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.


Add 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/BauerSyndication.com.au

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