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Fried rice


  • 1 cup SunRice White Long Grain Rice
  • 1 tablespoon vegetable oil
  • 2 eggs, lightly beaten
  • 1 small brown onion, finely chopped
  • 2 middle bacon rashers, trimmed, chopped
  • 1 garlic clove, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 1 medium carrot, peeled, chopped
  • 1 cup frozen peas
  • 1 small red capsicum, chopped
  • 2 tablespoons salt-reduced soy sauce


  • Step 1 - Cook rice following packet directions until tender. Spread over a tray. Cover with paper towel. Refrigerate for 2 hours or until cold.
  • Step 2 - Heat a wok over medium heat. Add half the oil. Swirl to coat. Add half the egg. Swirl for 1 minute to coat. Slide egg onto a board. Roll up. Thinly slice. Repeat with remaining egg. Cover to keep warm.
  • Step 3 - Add remaining oil to wok. Swirl to coat. Add onion and bacon. Stir-fry for 3 minutes or until onion has softened and bacon is crisp. Add garlic, ginger, carrot, peas and capsicum. Stir-fry for 3 minutes or until vegetables are tender.
  • Step 4 - Add rice. Stir-fry for 3 minutes or until heated through. Add soy sauce. Stirfry for 1 minute. Top with egg. Serve with Honey-soy chicken (see related recipe)

Recipe Ingredient

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