I don’t know why, but up until a few months ago, I’ve always been scared off from making fried rice, I thought it was too hard. Well I couldn’t be more wrong. It’s easy. Last time I made an easy lemon chicken and fried rice. It was like having Chinese takeaway only better, healthier and cheaper!
Assuming that the rice is already cooked (great for leftovers!) I can have this on the table in less than 20 minutes, including chopping time. An excellent quick and tasty meal. Occasionally we serve it with a few oven baked spring rolls.
I don’t follow a recipe just throw in whatever I have so everything is approximate. Add whatever ingredients that you like in your fried rice, or whatever is lurking in the crisper.
1-2 cups of cooked white rice
2 eggs beaten
1-2 rashers of bacon, chopped
1/2 onion or so, chopped
1/4 capsicum, sliced
couple of mushrooms, sliced
frozen peas and corn
spring onions, chopped
soy sauce to taste
- Place the frozen peas and corn in a bowl and pour boiling water from the kettle over to defrost (or use fresh!)
- Heat oil in a wok or frypan and add the egg swirling to get a thin coating. Cook and set aside. If you like, add a couple of drops of sesame oil to the eggs before cooking for extra flavour.
- Add the bacon to the wok, and after a minute or two add the onion. Once the onion is becoming soft, add the capsicum and mushroom and cook for a minute or two.
- Add the rice and drained peas and corn and spring onions, and cook tossing the rice so all gets nice and fried and cooked through.
- Add soy sauce to taste and the chopped fried egg, heat and serve alone or as an accompaniment.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.