Bacon and egg fried rice

Jun Tanaka brings our favourite breakfast items into a comforting meal of fried rice
By Jun Tanaka
Bacon and egg fried rice
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp groundnut oil
  • 2 smokedstreaky bacon, cut into lardons
  • 1/2 chilli, finely chopped
  • 1 inch piece ginger, finely chopped
  • 1 cloves garlic
  • 2 eggs, beaten
  • knob of butter
  • 1 handfuls garden peas, (fresh or frozen)
  • 2 spring onions, finely sliced
  • 300 g leftover cooked rice
  • 1 tbsp soy sauce


1. Heat the oil in a wok until smoking and fry the bacon lardons for 2-3 minutes, or until crisp. Stir in the chilli, ginger and garlic and continue to fry for 2-3 minutes.

2. Add the beaten eggs, season with salt and pepper, and quickly scramble. Melt the butter into the eggs, then add the peas and spring onions and cook for 1-2 minutes, longer if using frozen peas.

3. Stir in the cooked rice, then season with the soy sauce. Continue to cook for another 2-3 minutes, stirring and tossing until the rice and the other ingredients are well combined.

4. Pile onto a plate and serve.

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