Easy fried rice

Easy fried rice

(24) Rate it

  • 0:10 Prep
  • 0:08 Cook
  • 4 Servings
  • Capable cooks

Easy is what you want on Friday nights, so whip up this fried rice and enjoy the tasty results.

Featured in
Korean recipes, Bacon & ham recipes


  • 2 tablespoons peanut oil
  • 150g rindless bacon rashers, cut crossways into long thin strips
  • 300g medium green prawns, peeled with tails left intact, deveined, chopped
  • 1 small red capsicum, halved, deseeded, finely chopped
  • 300g (2 cups) frozen peas (thawed following packet directions)
  • 3 eggs, lightly whisked
  • 600g (4 cups) cooked white long-grain rice, cooled (see tip)
  • 65g (1 cup) bean sprouts
  • 2 tablespoons soy sauce
  • 2 green shallots, trimmed, diagonally thinly sliced


  • Step 1
    Heat the oil in a large wok over high heat. Add the bacon and stir-fry for 2 minutes. Add the prawns, capsicum and peas, and stir-fry for 1 minute.
  • Step 2
    Reduce heat to medium-high and pour the eggs into the wok. Use a wooden spoon to break up the eggs until just set.
  • Step 3
    Add the cooked rice to the wok and cook, tossing often, for 2 minutes or until well combined and heated through.
  • Step 4
    Add the bean sprouts and soy sauce to the wok. Reduce heat to medium and cook over medium heat, tossing, for 1 minute or until well combined. Divide the rice amongst serving bowls, sprinkle with the green shallots and serve immediately.


  • 2090 kj


  • 19g

    Fat Total

  • 5g

    Saturated Fat

  • 32g


  • 1450.44mg


  • 5g

    Carbs (sugar)

  • 47g

    Carbs (total)

All nutrition values are per serve


Tip: You will need to cook 300g (1 1/2 cups) raw long-grain rice for this recipe. For best results, cook the rice the day before (this allows time for the rice to dry slightly so the grains will be less sticky). Keep in an airtight container in the fridge. If you are cooking the rice on the day, drain it very well in a colander before using.

  • Author: Fiona Hammond & Anneka Manning
  • Image credit: William Meppem
  • Publication: Australian Good Taste

Source: taste.com.au


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