Juggling a newborn, two school-age girls and all the activities and appointments that go along with this, means life is somewhat hectic right now.
This easy to prepare and cook fried rice is one of my go-to recipes when time is lacking but I still like to serve up a tasty and healthy dinner for the family. It’s definitely been included in my meal plan over the past couple of weeks!
The recipe can easily be adapted to use any ingredients you have available in the fridge or freezer. It’s a great way to use leftover vegetables in the crisper of your fridge, although I also use frozen vegetables for convenience and to speed up the preparation time on those super busy days.
2 cups of rice, cook using your preferred method (I use medium grain white rice and cook in a Tupperware rice cooker as it always comes out so fluffy and delicious)
2 cups frozen mixed vegetables ( I use carrots, peas, corn and green beans)
200g short cut bacon, chopped
2 eggs, whisked
Soy sauce (add to your tasting)
1-2 tbs vegetable oil (you can use any oil you prefer but I find this gives the best flavour)
- Cook rice by your preferred method (usually takes approx 15 minutes).
- While this is cooking, heat up a large frypan or wok, add 1 tbs oil and then the whisked egg. Cook as you would a pancake then remove from pan to a plate and slice up.
- Add bacon to the same pan and cook until golden, then add in the frozen vegetables and cook through.
- By this stage your rice should be cooked and ready to add to the pan. Add an additional tablespoon of oil if rice sticks to the pan. Continue to fry the rice with vegetables and bacon.
- Add enough soy sauce to your liking (I usually add a couple of large splashes or about 1 tbs) followed by the egg and cook through.
- Serve and enjoy!
Note: my kids do not like soy sauce or egg so I remove their portions and serve them just the fried rice with bacon and vegetables, then add the remaining ingredients for me and my husband.