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Egg-fried rice with smoked bacon and peas

by Shu Han Lee
  1. Egg fried rice with smoked bacon and peas
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5.00

This egg-fried rice recipe combines sweet peas, fresh ginger and salty bacon to create a perfect example of the beloved dish. For the right texture, make sure your cooked rice is well chilled before frying. See Shu's other fried rice recipes here.

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This version of the most popular fried rice dish uses smoked bacon and peas, and is a favourite of mine throughout the year. The smokiness of the bacon makes up a bit for the lack of wok hei ('the breath of the wok') from non-commercial stovetops, while the peas provide wonderful bursts of sweetness against the salty pork and fragrant rice.

Ingredients

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Method

1
In a wok or large frying pan, fry the bacon over a medium heat for 5 minutes or until the fat renders out and the bacon is cooked and crispy
2
Add the minced garlic and ginger and stir-fry together with the bacon in the rendered fat until fragrant
3
Turn the heat up to high before adding the cold cooked rice. Spread the rice out so that everything is heated through, and jab lightly with the edge of your spatula to break up any clumps
  • 500g of long grain rice, cooked and allowed to cool completely, ideally overnight in the fridge
4
Move the rice to the sides of the wok or pan, add the groundnut oil to the little well created in the centre and, when hot, pour in the beaten egg. When the egg starts to set, scramble and stir into the rice
  • 2 eggs, beaten
  • 1 tbsp of groundnut oil
5
Add the soy sauce, sesame oil and white pepper, stirring and tossing to make sure all the grains are well coated. Continue cooking until the edges of the rice and eggs turn a light golden brown
6
Finally, add the frozen peas and continue stir-frying on high heat for a few minutes until the peas are cooked. Check for seasoning, adjusting with a pinch of sea salt as necessary. Serve immediately
  • 2 handfuls of frozen peas
  • sea salt to taste
First published in 2019
Shu Han Lee

Shu Han Lee grew up in Singapore and moved to London in 2009. Author of the acclaimed Chicken and Rice, Shu is a food developer whose spice company, Rempapa, is stocked throughout the UK, including in Selfridges and Whole Foods. Shu is an authoritative voice in Singaporean cookery and her recipes come from a place of family, heritage and home.

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