Recipe Index

Ingredients

• 2 tbsp oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 4 oz bacon, chopped (optional, or use ham)
• 1 – 1 1/2 cups diced vegetables, frozen or fresh (Note 1)
• 2 cups (packed) cooked day old white rice (refrigerated or frozen defrosted, Note 2)
• 3 eggs, whisked
• 3/4 cup green onions, (shallots / scallions) sliced
• Sauce: 1 tbsp Chinese cooking wine (sub Mirin, cooking sake or dry sherry) (Note 4)
• Sauce: 1 tbsp Oyster Sauce
• Sauce: 1 tbsp light soy sauce (or all purpose) (Note 5)
• Sauce: 1 tsp sesame oil, optional
• Sauce: 1/4 tsp white pepper

Method

1. Heat about 1 1/2 tablespoons of the oil in a wok over high heat until it begins to smoke, or use 2 tablespoons in a skillet.
2. Add the finely chopped onion, minced garlic and chopped bacon and cook for about 1 1/2 minutes until the bacon turns light golden.
3. Tip in the diced vegetables, frozen or fresh, and cook them for 2 minutes so any frozen pieces defrost and their water evaporates.
4. Add the packed cooked day-old rice along with the Chinese cooking wine, oyster sauce, light soy sauce, sesame oil and white pepper, and cook for 1 1/2 minutes until the liquid has evaporated and the grains are coated.
5. Push the rice to one side of the wok, add the remaining 1/2 tablespoon of oil to the cleared space, pour in the whisked eggs and scramble them until they are cooked through properly rather than soft.
6. Scatter the sliced green onions over the wok, stir the scrambled egg through the fried rice, take the wok off the heat and serve the rice immediately.

Total: 0h 15m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data