Fried Rice My Way Recipe

Name: Fried Rice My Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil (not olive please); 1 teaspoon sesame oil; 1 teaspoon chili oil (optional); 2 slices bacon, chopped; 1 small onion, halved, then sliced vertically; 1 small garlic clove, crushed; ¼ cup red capsicum, cut to dice about the size of a pea; ¼ cup green capsicum, cut to dice about the size of a pea; ¼ cup green peas, if frozen, defrosted under running water; ¼ cup corn kernel; 2 eggs, whisked; 1 teaspoon chicken stock powder; 3 cups cooked white rice; ¼ cup finely sliced green onion top; 1 tablespoon oyster sauce

Servings: persons

2 tablespoons vegetable oil (not olive please)
1 teaspoon sesame oil
1 teaspoon chili oil (optional)
2 slices bacon, chopped
1 small onion, halved, then sliced vertically
1 small garlic clove, crushed
¼ cup red capsicum, cut to dice about the size of a pea
¼ cup green capsicum, cut to dice about the size of a pea
¼ cup green peas, if frozen, defrosted under running water
¼ cup corn kernel
2 eggs, whisked
1 teaspoon chicken stock powder
3 cups cooked white rice
¼ cup finely sliced green onion top
1 tablespoon oyster sauce

1
Heat the oils in a wok or frying pan and add the onion, bacon and garlic clove.
2
Cook over medium heat until the onion is really well softened and the bacon is cooked through.
3
(About 10 minutes).
4
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.
5
Push all that to the edge and pour in the egg.
6
Gently push the cooked egg to the outside (allowing the raw stuff to flow in to the centre) dont beat it around too much as you want it visible in the finished dish!
7
When all the egg is cooked, gently mix all this together, then increase the heat and add the stock powder and rice.
8
Get a lifter and turn the rice over (too much stirring with spoons doesnt work IMO).
9
When the rice is well heated through, stir though the oyster sauce and the onion tops and serve.
10
You can offer soy at the table if you must.

802

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil (not olive please), 1 teaspoon sesame oil, 1 teaspoon chili oil (optional), 2 slices bacon, chopped, and more.

Yes, Fried Rice My Way falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Rice My Way

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions