Total Time
35mins
Prep 15 mins
Cook 20 mins

I’ve been making fried rice like this for a million years and just realized I’ve never shared my recipe here. I made my fried rice to keep and be sold by the tub over lunch time, so I was very particular about how I made it. This is a scaled down amount to that which I’d make commercially. I don’t much like celery or carrots in it, but would use them in rather than waste them if they were hanging around in the fridge. I don’t use soy sauce in it as I find it penetrates the grains of rice and goes soggy-oyster or hoisin being thicker coat the grains, makes them go glossy and keep better. And so many cooks are so heavy handed with soy that the rice goes the ugliest shade of dark brown. Eeewwww. 2 of us just ate this for lunch; it would serve 4 as a side dish. Rice is best cooked the day before and chilled in the fridge. Overcooked, gluggy rice won’t make good fried rice! This isn’t authentic, but it always worked well for me.

Ingredients Nutrition

Directions

  1. Heat the oils in a wok or frying pan and add the onion, bacon and garlic clove. Cook over medium heat until the onion is really well softened and the bacon is cooked through. (About 10 minutes).
  2. Add the red and green capsicums, peas and corn and cook for 2 or three minutes; you want the capsicums brightly coloured and still crisp.
  3. Push all that to the edge and pour in the egg. Gently push the cooked egg to the outside (allowing the raw stuff to flow in to the centre) don’t beat it around too much as you want it visible in the finished dish!
  4. When all the egg is cooked, gently mix all this together, then increase the heat and add the stock powder and rice. Get a lifter and turn the rice over (too much stirring with spoons doesn’t work IMO).
  5. When the rice is well heated through, stir though the oyster sauce and the onion tops and serve. You can offer soy at the table if you must.
Most Helpful

4 5

This was really easy and good. I never throw out my leftover rice. I save it using my"food saver" for soups that I love to make for my Grandson or for a time when I want to make fried rice. So frozen rice worked well. I like the fact that it didn't call for soy sauce. But I would really like to add some ginger to it next time to make it more authentic, some salt (tiny bit) and black pepper. The oyster sauce on this fried rice was new to me, but well accepted. Made for N/Z Ed #8 Tag Game

5 5

Wonderful Jan, we totally loved this! Made just as you describe, except that DH chopped up a great deal more bacon than I expected him to... so, I used it! I didn't add soy, it totally doesn't need it, and I used my lovely flat wooden lifter, I love that thing. I made the rice the night before, easy to pop it in the microwave and leave it to cook while I'm making that nights supper. I made some shrimps cooked in garlic and chilli to accompany, for DH and myself, DD2 ate this by itself, and was very disappointed that there were no left overs. Since she normally is not wild about peppers, i was very pleased to see such a good appetite! Colourful, healthy and nutritious, and absolutely delicious! Thanks, Jan!

5 5

After having a rather ordinary meal from our favourite Chinese Restaurant which we have been going to for over 25 years, I have decided to make my own as after the last time I don't think I will EVER be able to go to a Chinese Restaurant again without being quezie in the stomach (long story).
I have never atenpted to make my own fried rice ever, and this was a great recipe for a beginner.
I had rice left over from the previous night's meal, so this recipe was just the thing I needed!
Just wonderful, so easy adding just what the family liked, and with what was left in the fridge, this made for an easy, great tasting and economical meal, and it was also great for the next day I just popped it into the microwave, making for a great lunch at work.
Thanks Jan will making this myself again, no more take away for me.