Classic eggs and bacon fried rice with soy sauce, ginger and peas… This is an easy peasy lunch and a great way to use that leftover cooked rice!
Whenever I plan to prepare an Indian or Asian curry dinner with boiled rice as a side dish, I always make sure to cook a little extra rice.
Just about one portion extra than we need for our curries to save up for the next day.
Leftover Rice
And here is why: I love to prepare fried rice for lunch! Or even for a full dinner, with some sausages and fried eggs mixed in it.
Or how about some eggs and bacon fried rice?
I could easily have this dish for breakfast as well.
Easy Bacon Fried Rice with Eggs
I made this chunky scrambled egg and bacon fried rice twice: once in a non-stick frying pan and for the second time I used my fabulous KitchenAid Cook Processor.
For the latter one: scroll down to the second recipe on this page! There is a third recipe below it, that is a bonus recipe for you: a classic fried rice recipe with chicken.
Some fried rice recipes add the raw eggs directly to the hot fried rice. You can do that of course, especially if you want to save time. Guess that this will make the rice a little creamier, which is great.
Scrambled Eggs
I do however like the eggy scrambled lumps in my fried rice, that is why I make the scrambled eggs first.
I love to add soy sauce to my fried rice as well. Soy sauce and cooked rice mingle really well. And I even add fish sauce or oyster sauce sometimes if I have some in my fridge!
Enjoy this chunky eggs and bacon fried rice!
Easy Eggs & Bacon Fried Rice Recipe
Classic eggs and bacon fried rice with soy sauce and peas... An easy lunch and a great way to use that leftover cooked rice from last night's dinner!
- 12,5 oz cooked rice (350 g), cold
- 2 medium eggs
- 4 thin slices salted bacon chopped
- 1 small shallot
- 1 medium garlic clove
- 2 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tbsp oyster sauce optional
- a handful frozen peas and carrots
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh cilantro chopped
- pepper
- salt
- Add the chopped bacon and half of the unsalted butter to a large non-stick pan.
- Place the pan over medium-high heat and fry the bacon in the melted butter for about 5 minutes. Then add the eggs.
- Quickly scramble the eggs and keep stirring until the eggs are set but not too dry.
- Transfer the scrambled eggs and bacon to a clean plate. Peel and chop up the garlic and shallot. Add this together with the cooked rice, soy sauce, oyster sauce (optional), grated fresh ginger, frozen peas and carrots and the rest of the unsalted butter to the same pan you scrambled the eggs in. Season with a pinch of pepper and salt.
- Place the pan back over medium-high heat and stir fry the rice for 5 more minutes. Add extra butter or oil if you like. Then add the scrambled eggs and bacon back to the pan together with the freshly chopped herbs.
- Stir the fried rice well again and turn off the heat. Place a lid on the pan and let the eggs and bacon warm through for another 3 minutes. Check the seasoning of the fried rice and add extra pepper, salt or soy sauce to taste if necessary.
- Scoop the eggs and bacon fried rice into bowls and serve immediately.
Easy Eggs & Bacon Fried Rice – KitchenAid Cook Processor
Classic eggs and bacon fried rice, my style with soy sauce, freshly grated ginger and green peas… An easy peasy lunch and a great way to use that leftover cooked rice from last night’s curry dinner.
I am combining 2 different FRY programs here using my KitchenAid Cook Processor: one to make the bacon scrambled eggs and a second for the fried rice.
Easy peasy really.
Cookbook
I see that the cookbook (that comes with this machine) tells you to add the raw eggs directly to the hot fried rice. You can do that of course, especially if you want to save time.
Guess that this will make the rice a little creamier, which is great. I do however like the eggy scrambled lumps in my fried rice, that is why I make the scrambled eggs first.
Enjoy folks!
Easy Eggs & Bacon Fried Rice Recipe
Classic eggs and bacon fried rice with soy sauce and peas... An easy lunch and a great way to use that leftover cooked rice from last night's dinner!
- 12,5 oz cooked rice (350 g), cold
- 2 medium eggs
- 4 thin slices salted bacon chopped
- 1 small shallot
- 1 medium garlic clove
- 2 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tbsp oyster sauce optional
- a handful frozen peas and carrots
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh cilantro chopped
- pepper
- salt
- Add the bacon and half of the butter to the bowl of the Cook Processor fitted with the StirAssist.
- Close the lid. Press FRY P3 and then Start. Adjust the time to 5 minutes (instead of 2 minutes). Press Start again to activate Step 1. After that, add the eggs.
- Press Start again to activate Step 2. The eggs should be set but not dry.
Press cancel to exit the keep warm mode. Then transfer the eggs and bacon to a clean plate. No need to rinse the bowl. Replace the StirAssist by the MultiBlade and add the garlic and shallot. Close the lid and press Pulse for 10 seconds. Scrape down the sides of the bowl. Replace the MultiBlade with the StirAssist again and add the rice, soy sauce, ginger, peas and remaining butter. Season with pepper and salt.
- Select FRY P2 and press Start. Step 1 shows on the display. Press Start to confirm. After that, add the eggs, bacon and chopped herbs.
- Press Start to activate Step 2. Once the program is finished, press Cancel to exit the keep warm mode. Check the seasoning of the rice and add extra pepper, salt or soy sauce to taste.
Scoop the rice into bowls and serve.
Easy Chicken Fried Rice
And here is yet another bonus recipe!
Apart from my previous eggs and bacon fried rice I also love to make another classic: chicken fried rice! That is if I have some chicken in my fridge at that time!
This is a typical chicken fried rice recipe: so delicious and easy to make but I have tasted lots of bland versions as well…
Too bad because I love a good bowl of fried rice.
Classic Street Food
You can find chicken fried rice freshly made at Asian food stalls for a buck or two.
Chicken, peas and scrambled egg: that’s my favorite combination. And let’s not forget the soy sauce here! I love to add soy sauce to my fried rice.
And I even add fish sauce or oyster sauce sometimes if I have some in my fridge!
Enjoy!
Easy Chicken Fried Rice Recipe
Chicken, peas and scrambled egg: my favorite combination.
- 9 oz fresh chicken breast (250 g), diced
- 10,5 oz cooked rice (250 ), cold
- 3,5 oz frozen green peas (100 g)
- 1- inch fresh ginger (2,5 cm), grated
- 1 shallot sliced
- 2 medium garlic cloves chopped
- 4 medium eggs
- 1 tbsp soy sauce
- vegetable oil
- pepper
- salt
1) Pour some olive oil in a large non-stick frying pan and place it over high heat until hot. Then add the diced chicken.
2) Stir fry the chicken for about 4 minutes until the outside is golden brown and the inside a tad undercooked. Season with a little pinch of pepper and salt.
3) Take the pan off the heat and transfer the chicken to a plate. Cover with a piece of tinfoil and put it aside until later on. In the same hot pan (don’t wipe it clean) add another splash of vegetable oil and put it back over medium heat. Beat the eggs well until foamy and season with a little pepper and salt. Pour the eggs in the hot pan.
4) Then scramble the eggs well until they are set but not too dry. Break up any bigger lumps.
5) Transfer the scrambled eggs to another plate. Also cover the eggs with some tinfoil. Wipe the pan clean with kitchen paper. Add another splash of vegetable oil to the pan and place it back over medium-high heat until hot. Add the chopped garlic and shallot to it.
6) Stir fry the garlic and shallot over medium heat for a few minutes until the shallot starts to brown lightly. Then add the cooked rice.
7) Stir well and cook for another 2 minutes. Add the grated ginger, soy sauce, oyster sauce (optional) and a good pinch of pepper to taste.
8) Stir well. Then add the cooked chicken and the scrambled eggs back to the pan. Also add the frozen peas.
9) Stir all the ingredients well and cook for another 5 minutes over medium-low heat. Check the seasoning and add extra pepper or soy sauce to taste if necessary.
10) Scoop the chicken fried rice into large bowls and serve hot.
Fried Rice Recipes
Fried rice!
There are a lot of version of fried rice out there.
And that is what makes it so interesting: you can add pretty much anything to your rice, and therefore it is a great vegetarian dish as well!
I love the classic fried rice with chicken of course.
Classic
The bacon fried rice was also a big hit here at home: I served it for breakfast even one morning. Next on my list is a shrimp fried rice and a bunch of fresh herbs like cilantro and mint.
I have tasted fried rice with tofu, bean curd and seitan before as well, all great veggie recipes.
Thereis one type of fried rice however that I have never had the chance to taste before: red kimchi fried rice! And I would love a bowl of that red rice with a freshly fried egg on top…
Kimchi Fried Rice
I can get fresh kimchi at my local Asian supermarket actually, maybe I should buy some and try it out. And I would add some bokchoy, broccoli or spinach to it as well I think.
Love the sour and spicy flavor of kimchi, I could easily overdose on that stuff. It is so addictive! So I should put that on my grocery list for next time.
