Bacon and Egg Fried Rice

A great pick-me-up after a late night out, Ching-He Huang's hot snack is a great filler for hungry friends
By Ching-He Huang
Bacon and Egg Fried Rice
  • Rating:
  • Serves: 1-2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 tbsp vegetable oil
  • 2 eggs, beaten
  • 75 g bacon, unsmoked, chopped into 2cm pieces
  • 250 g rice, cooked, left over rice from the day before is perfect
  • 50 g peas, cooked
  • 1 tbsp light soy sauce
  • 0.5 tsp ground black pepper


1. Heat a wok with one tablespoon of the oil over a moderate heat, and pour in the beaten eggs. Tip the pan around so that the eggs set in a thin layer - much like a pancake. When cooked, transfer the omelette to a chopping board and cut into small pieces - about 2cm squares.

2. In the same wok, heat the remaining 1 tablespoon of oil and fry the bacon until crisp. Tip in the cooked rice, followed by the peas and omelette pieces, and heat through. Season with soy sauce and a pinch of black pepper before serving.

Rate This Recipe