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.
- 320g (11 1/4 oz) jasmine rice, cooked and cooled
- 1 tbsp light oil
- 160g (5 1/2 oz) smoked streaky bacon (approx 10 rashers)
- 12 chestnut mushrooms
- 4 large eggs
- 1 tbsp shaoxing rice wine or dry cooking sherry
- 4 tsp soy sauce
- 1 tsp toasted sesame oil
- pinch sugar
- 6 spring onions
- 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!