This egg fried rice recipe has been with me since year 8. I remember making it for the first time in my high school food tech class. My high school friends still remember this egg fried rice, and will ask me to post them some if I let them know that I’ve cooked it.
This egg fried rice is magical. Use it well.
I have adapted and added to this recipe over the years, but the key to making this frigging irresistible is two things.
- There is no such thing as too much bacon.
- Add soy sauce at every stage.
This is my soy sauce of choice. It’s super light, meaning it won’t turn your food a dull brown colour.
Serves 2, but make extra because you’ll regret it if you don’t.
- Rice (120ml)
- Bacon (4 rashers or more)
- Eggs (3)
- Peas (as many as you feel like)
- Light soy sauce
- Olive oil
- Put the rice on to boil. Add a generous glug of soy sauce to the water.
- Chop the onion and pepper finely.
- Heat a little olive oil in a frying pan or wok. Add the onion and a little soy sauce and fry until soft.
- Chop the bacon into strips, add to the pan with a little soy sauce and fry until crispy.
- The rice should be done by now. Drain it.
- Beat the eggs in a jug and add a little soy sauce.
- Make sure the frying pan is quite hot, then add the eggs to the bacon and onion mix. Stir quickly while it fries.
- Stir in the rice, pepper and peas. Add a little soy sauce.
- Serve with a bottle of soy sauce on the side so you can add more if you didn’t add enough during!
Right here I’ve served it with some chicken strips, tossed in seasoned flour then pan-fried:
Have you made it? Isn’t it the best thing ever?