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15-Minute Bacon and Mushroom Fried Rice
When dinner needs to happen fast, this savory bacon and mushroom fried rice steps up. Smoky bacon fat coats the grains of leftover basmati, while earthy mushrooms and sweet peas round out the bowl. A quick splash of sweetened dark soy sauce ties everything together with a rich, glossy finish. You'll rely on this simple method whenever you have extra rice in the fridge.
Equipment
- Skillet
- Stovetop
Ingredients
- 2 tsp oil
- 1 egg, beaten
- 2 rashers bacon, chopped
- 175g/6oz mushrooms, sliced
- 200g/8oz frozen peas
- 1 garlic clove, crushed
- 2 tsp dark soy sauce, plus extra to serve (optional)
- 1 tsp sugar
- 250g/9oz cooked basmati rice (leftover or from a pouch)
Instructions
- 1Warm the oil in a frying pan over medium heat and pour in the beaten egg. Let it cook undisturbed for 30 to 60 seconds, swirling the pan occasionally until set into a thin omelet. Remove the cooked egg from the pan and slice it thinly.
- 2Add the chopped bacon and sliced mushrooms to the hot pan. Fry the mixture for about 3 minutes until everything turns golden brown. Stir in the frozen peas, crushed garlic, and ginger, cooking for 1 more minute. Keep the heat high so the mushrooms brown instead of steaming.
- 3Combine the dark soy sauce and sugar in a small bowl. Increase the heat to high and add the cooked basmati rice to the pan. Toss well to heat the rice completely, then pour in the sweetened soy mixture. Fold in the sliced egg.
Nutrition
18g
Protein
11g
Fat
6g
Sugar
1.81mg
Sodium
Notes
- Rice tip: Day-old, chilled rice works best for frying because it won't clump together in the pan.
- Serving: Offer extra dark soy sauce on the side if you prefer a saltier finish.
Recipe Details
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