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This Bacon and Mushroom Egg Fried Rice recipe is a sort of twist on breakfast-for-dinner with a satisfying, savoury egg fried rice that is studded with smokey bacon pieces and tender mushrooms perfect for Friday nights.
When I was a student I had one of those little square single topic cookbooks that used to be popular before such became pretty coffee table books, and in it was a recipe for cooked breakfast pasta made with egg pieces as you’d do for egg fried rice, bacon and mushrooms. I think I only made it once – tasty, but it did not quite work – but during lockdown when we were making the most of what was available I revisited the idea, turning it into a fried rice dish that J, our houseguest who joined our family for three months as an alternative to being locked down in a tiny London flat by herself, and I loved it.
Let us just skate over the fact it has been sitting in a notebook in my kitchen drawer for two years without my getting around to share it with you…
Anyway, this bacon and mushroom egg fried rice recipe is what I think you should be making for dinner tonight, either as is, or subbing out the chilli for a healthy drizzle of sriracha. I also would not say no to an extra sesame fried egg atop each portion, either!
Frequently Asked Questions
Can I use different types of bacon?
Yes! I’ve used smoked streaky here both for flavour and because it is better value for money with people trying to cut down on their food bills at the moment. However, I’ve also tested this recipe with smoked lardons for a smokier mouthfeel and I absolutely loved that too.
Can I use different types of mushrooms?
This recipe also works brilliantly with shiitake mushrooms, but as above, I’ve tried to make this a cheaper way of getting dinner on the table than some of my other recipes. I buy chestnut mushrooms as standard as they’re usually the same price as white mushrooms but have a nuttier flavour, but either would work.
Can I add more veg for a healthier dinner?
I wanted to keep this breakfast inspired, but feel free to throw in a handful of frozen peas with the rice to up the veg content.
This cheap and easy recipe for Bacon and Mushroom Egg Fried Rice is ready in just 20 minutes so it is perfect for busy weeknights! Smoked bacon pieces and meaty mushrooms come together in a deeply savoury rice which is just crying out for a squeeze of sriracha.
Heat the oil over a high heat in a large wok or non-stick frying pan. Cut the bacon into fat slices and fry in the oil until crispy. Remove with a slotted spoon and set aside. Meanwhile, peel the mushrooms and cut them into thick slices.
Reduce the heat to medium high and add the mushrooms. Cook until tender and slightly caramelise. Remove from the pan to the same bowl or dish you’re storing the crispy bacon bits.
Lightly beat the eggs and add them to the pan, breaking them up as they cook into lumps.
Once the onions have just set, add the rice to the pan and turn the heat back up to high. Stir in the cooked bacon and mushrooms.
Season the rice with the shaoxing, soy sauce, toasted sesame oil and the sugar, stirring so every grain is well coated.
Stir in the spring onions, trimmed and sliced, just before serving.
This recipe is easily halved to feed two greedy people, but I do like the leftovers!
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