Breakfast fried rice with egg and bacon

Name: Breakfast fried rice with egg and bacon
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 500g cooked jasmine rice* (from 300g raw); 2 eggs, beaten; 1 tbsp plus 1 tsp peanut oil; 100g streaky bacon, chopped; 1 garlic clove, finely sliced; 100g mixed Asian mushrooms; 2 tbsp soy sauce; 2 tbsp kecap manis; half red chilli, sliced (optional); 3 spring onions, finely sliced

Jill Dupleix

June 15, 2018

You've heard of brinner (breakfast-for-dinner), now try this dinner for breakfast.William Meppem

easyTime:< 30 minsServes:4

This is the best way to use up leftover cooked rice – and anything else in the fridge, from roast chicken or beef to hot-smoked salmon, mushrooms or greens. Kecap manis is a caramelised sweet soy sauce from Indonesia that is literally transformative. Add a spoonful of sambal oelek or chilli sauce as well, if everyone's up for it.

Ingredients

500g cooked jasmine rice* (from 300g raw)
2 eggs, beaten
1 tbsp plus 1 tsp peanut oil
100g streaky bacon, chopped
1 garlic clove, finely sliced
100g mixed Asian mushrooms
2 tbsp soy sauce
2 tbsp kecap manis
half red chilli, sliced (optional)
3 spring onions, finely sliced

Method

1. Heat 1 tsp oil in a frypan, pour in the beaten egg, and swoosh it around the pan with a wooden paddle until just set. Remove and roughly chop.
2. Add 1 tbsp oil to the pan and fry the bacon and garlic until crisp. Add the mushrooms and toss well for 1 minute. Add the rice, soy sauce, kecap manis and chilli, if using, and toss well over high heat until the rice is brown and starting to crisp, breaking up any clumps as you go. Add the egg and half the spring onions and serve with remaining spring onions on top.
If you like this recipe, try Jill's pork belly congee with ginger and soy.
*Why leftover rice can be risky