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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R184.72
for 4 servings · R46.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Black Sesame Seeds needs 120 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Nori Sheets
- Sake
- Streaky Pork Bacon - 24 strips
- Sesame-soy
- Kewpie Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bacon Fried Rice?
The preparation time for Bacon Fried Rice with corn, edamame & shredded nori is between 15 and 20 minutes.
What is the total time required to make Bacon Fried Rice with corn, edamame & shredded nori?
The total time required to make Bacon Fried Rice with corn, edamame & shredded nori is between 25 and 30 minutes.
How many servings does Bacon Fried Rice provide?
4 servings
What are the main ingredients in Bacon Fried Rice?
Black Sesame Seeds, Carrot, Corn, Edamame Beans, Jasmine Rice, Kewpie Mayo, Nori Sheet, Onion, Sake, Sesame Soy, Spring Onion, Streaky Pork Bacon
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?
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. 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. 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!
What should be prepared from my kitchen to make Bacon Fried Rice?
Black Sesame Seeds, Carrot, Corn, Edamame Beans, Jasmine Rice, Kewpie Mayo, Nori Sheet, Onion, Sake, Sesame Soy, Spring Onion, Streaky Pork Bacon
How many calories does Bacon Fried Rice have?
1084 calories
How much fat content does Bacon Fried Rice have?
grams