What are the main ingredients in Bacon Fried Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Paper Towel, Butter (optional)

What is the nutritional information of Bacon Fried Rice?

Calories: 1084, Carbs: 101 grams, Fat: grams, Protein: 32.7 grams, Sugar: 14.4 grams, Salt: 2012 grams

How do I prepare Bacon Fried Rice?

DICE, SLICE, AND SHRED: Roughly dice the onion. Trim the carrot and roughly dice. Finely slice the spring onions, keeping the white and green parts separate. Roughly shred the nori sheet. Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving. BRING HOME THE BACON: Place a pan over a medium-high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel, then roughly chop into bite-sized pieces. MESHIAGARE!: Plate up a generous portion of bacon & black sesame fried rice. Sprinkle over the plumped edamame. Garnish with the spring onion greens and the shredded nori. Enjoy, Chef! GOING THE EGG-STRA MILE: If you would like to add scrambled eggs to the dish, crack 2 eggs into a bowl. Add some seasoning and whisk until fully combined. Return the pan to a medium-high heat with a drizzle of oil and knob of butter (optional). When hot, add the diced onion, diced carrot, corn, and black sesame seeds. Fry for 3-4 minutes until slightly softened. Add the spring onion whites and the sake, and cook until almost completely reduced. Add the whisked eggs (if using) and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Add the kewpie rice and chopped bacon, and pour over the sesame-soy. Mix until fully combined and season to taste. KEWPIE MAYO-COATED RICE: Boil the kettle for step 2. Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat. Set aside to steam with the lid on for a further 10 minutes until cooked and tender. Drain if necessary, mix in the mayo until the rice is well-coated, and set aside.

What should be prepared from my kitchen to make Bacon Fried Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Paper Towel, Butter (optional)

Bacon Fried Rice

This fried rice dish is the best go-to recipe if you ever have leftover rice. With salty bacon bits, toasted black sesame seeds, shredded nori, and a splash of sake, this quick and easy dish is a winner every time!

Bacon Fried Rice

with corn, edamame & shredded nori

Hands on Time: 15 - 20 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Carrot
Corn
Edamame Beans
Jasmine Rice
Kewpie Mayo
Nori Sheet
Nori Sheets
Onion
Onions
Sake
Sesame Soy
Spring Onion
Spring Onions
Streaky Pork Bacon

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s (optional)
Paper Towel
Butter (optional)

Serves 1

KEWPIE MAYO-COATED RICE
Boil the kettle for step 2. Place the rinsed rice in a pot. Submerge in 150ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat. Set aside to steam with the lid on for a further 10 minutes until cooked and tender. Drain if necessary, mix in the mayo until the rice is well-coated, and set aside.
DICE, SLICE, AND SHRED
Roughly dice ½ the onion. Trim the carrot and roughly dice. Finely slice the spring onion, keeping the white and green parts separate. Roughly shred the nori sheet. Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
BRING HOME THE BACON
Place a pan over a medium-high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel, then roughly chop into bite-sized pieces.
GOING THE EGG-STRA MILE
If you would like to add a scrambled egg to the dish, crack 1 egg into a bowl. Add some seasoning and whisk until fully combined. Return the pan to a medium-high heat with a drizzle of oil and knob of butter (optional). When hot, add the diced onion, diced carrot, corn, and black sesame seeds. Fry for 3-4 minutes until slightly softened. Add the spring onion whites and the sake, and cook until almost completely reduced. Add the whisked egg (if using) and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Add the kewpie rice and chopped bacon, and pour over the sesame-soy. Mix until fully combined and season to taste.
MESHIAGARE!
Plate up a generous portion of bacon & black sesame fried rice. Sprinkle over the plumped edamame. Garnish with the spring onion greens and the shredded nori. Enjoy, Chef!

Jasmine Rice - 100ml
Kewpie Mayo - 30ml
Onion - 1
Carrot - 120g
Spring Onion - 1
Nori Sheet - 1
Edamame Beans - 50g
Streaky Pork Bacon - 6 strips
Corn - 50g
Black Sesame Seeds - 30ml
Sake - 15ml
Sesame-soy - 25ml

Download the Recipe

Serves 2

KEWPIE MAYO-COATED RICE
Boil the kettle for step 2. Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat. Set aside to steam with the lid on for a further 10 minutes until cooked and tender. Drain if necessary, mix in the mayo until the rice is well-coated, and set aside.
DICE, SLICE, AND SHRED
Roughly dice the onion. Trim the carrot and roughly dice. Finely slice the spring onions, keeping the white and green parts separate. Roughly shred the nori sheet. Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
BRING HOME THE BACON
Place a pan over a medium-high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel, then roughly chop into bite-sized pieces.
GOING THE EGG-STRA MILE
If you would like to add scrambled eggs to the dish, crack 2 eggs into a bowl. Add some seasoning and whisk until fully combined. Return the pan to a medium-high heat with a drizzle of oil and knob of butter (optional). When hot, add the diced onion, diced carrot, corn, and black sesame seeds. Fry for 3-4 minutes until slightly softened. Add the spring onion whites and the sake, and cook until almost completely reduced. Add the whisked eggs (if using) and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Add the kewpie rice and chopped bacon, and pour over the sesame-soy. Mix until fully combined and season to taste.
MESHIAGARE!
Plate up a generous portion of bacon & black sesame fried rice. Sprinkle over the plumped edamame. Garnish with the spring onion greens and the shredded nori. Enjoy, Chef!

Jasmine Rice - 200ml
Kewpie Mayo - 60ml
Onion - 1
Carrot - 240g
Spring Onions - 2
Nori Sheet - 1
Edamame Beans - 100g
Streaky Pork Bacon - 12 strips
Corn - 100g
Black Sesame Seeds - 60ml
Sake - 30ml
Sesame-soy - 50ml

Download the Recipe

Serves 3

KEWPIE MAYO-COATED RICE
Boil the kettle for step 2. Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat. Set aside to steam with the lid on for a further 10 minutes until cooked and tender. Drain if necessary, mix in the mayo until the rice is well-coated, and set aside.
DICE, SLICE, AND SHRED
Roughly dice 1½ of the onions. Trim the carrot and roughly dice. Finely slice the spring onions, keeping the white and green parts separate. Roughly shred the nori sheets. Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
BRING HOME THE BACON
Place a pan over a medium-high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel, then roughly chop into bite-sized pieces.
GOING THE EGG-STRA MILE
If you would like to add scrambled eggs to the dish, crack 3 eggs into a bowl. Add some seasoning and whisk until fully combined. Return the pan to a medium-high heat with a drizzle of oil and knob of butter (optional). When hot, add the diced onion, diced carrot, corn, and black sesame seeds. Fry for 4-5 minutes until slightly softened. Add the spring onion whites and the sake, and cook until almost completely reduced. Add the whisked eggs (if using) and fry for 2-3 minutes until cooked through and scrambled, shifting constantly. Add the kewpie rice and chopped bacon, and pour over the sesame-soy. Mix until fully combined and season to taste.
MESHIAGARE!
Plate up a generous portion of bacon & black sesame fried rice. Sprinkle over the plumped edamame. Garnish with the spring onion greens and the shredded nori. Enjoy, Chef!

Jasmine Rice - 300ml
Kewpie Mayo - 90ml
Onions - 2
Carrot - 360g
Spring Onions - 3
Nori Sheets - 2
Edamame Beans - 150g
Streaky Pork Bacon - 18 strips
Corn - 150g
Black Sesame Seeds - 90ml
Sake - 45ml
Sesame-soy - 75ml

Download the Recipe

Serves 4

KEWPIE MAYO-COATED RICE
Boil the kettle for step 2. Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat. Set aside to steam with the lid on for a further 10 minutes until cooked and tender. Drain if necessary, mix in the mayo until the rice is well-coated, and set aside.
DICE, SLICE, AND SHRED
Roughly dice the onions. Trim the carrot and roughly dice. Finely slice the spring onions, keeping the white and green parts separate. Roughly shred the nori sheets. Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
BRING HOME THE BACON
Place a pan over a medium-high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel, then roughly chop into bite-sized pieces.
GOING THE EGG-STRA MILE
If you would like to add scrambled eggs to the dish, crack 4 eggs into a bowl. Add some seasoning and whisk until fully combined. Return the pan to a medium-high heat with a drizzle of oil and knob of butter (optional). When hot, add the diced onion, diced carrot, corn, and black sesame seeds. Fry for 4-5 minutes until slightly softened. Add the spring onion whites and the sake, and cook until almost completely reduced. Add the whisked eggs (if using) and fry for 2-3 minutes until cooked through and scrambled, shifting constantly. Add the kewpie rice and chopped bacon, and pour over the sesame-soy. Mix until fully combined and season to taste.
MESHIAGARE!
Plate up a generous portion of bacon & black sesame fried rice. Sprinkle over the plumped edamame. Garnish with the spring onion greens and the shredded nori. Enjoy, Chef!