This easy-peasy fried rice recipe is a quick, tasty little number, and an awesome way to use up leftover cooked rice
The best fried rice is made with one to two day old cooked rice, rather than freshly cooked rice. This is because the fridge dries the rice out giving it the perfect texture when fried, making for a fried rice where the grains are separated and have a slightly chewy exterior, rather than the result being gluggy and clumpy (which is what you’d get if you used freshly cooked rice). You can pretty much use any type of rice you like e.g Jasmine, Basmati, medium grain rice or sushi rice. If you don’t have leftover rice, don’t worry – just cook some rice then spread it out in a large dish (so it cools and dries out faster) and leave it in the fridge (or freezer to speed things up) for an hour or so, and you’ll still get a great result.
This recipe is from my Fresh Start cookbook.
* For gluten-free be sure to use tamari or gluten-free soy sauce.
Fried rice sauce
- soy sauce 1½ - 2 teaspoons (use GF or tamari if needed)
- sesame oil 1 teaspoon
- fresh ginger 1 teaspoon, minced
- garlic 1 clove, minced
- oil 1 teaspoon
- lean shoulder bacon 80g (about 2 rashers), diced
- cold cooked rice 2 cups (leftover from 1-2 days before is best)
- peas 1 cup (defrosted)
- spring onions 2, finely sliced
- free-range eggs 2, lightly whisked with a pinch of salt
- red chilli ½, finely chopped (optional)
3. Add remaining oil to the other side of the hot pan and add beaten eggs. Cook quickly for about 1 minute, using a wooden spoon or fish slice to scramble the eggs slightly and break them up. When they are just beginning to set as an omelette, roughly break or chop up the omelette in the pan with the wooden spoon, and toss through the rest of the fried rice.
To serve, divide fried rice between plates and top with some fresh chilli, if using.