Chinese Fried Rice with Egg, Bacon and Cabbage Recipe
Fried rice is one of the most home-style dishes in China – a way to use up yesterday’s rice and leftovers from the fridge. In this version there’s egg, crispy bacon and cabbage, so it’s something like a cross between scrambled eggs, bigos and risotto, just in a Chinese style.
This fried rice is a perfect way to turn simple leftovers into a comforting, full-flavoured meal. Crispy bacon, soft scrambled eggs and lightly crunchy cabbage give it a great mix of textures, while soy sauce and spring onion add a distinct Chinese-style aroma.
Chef's tips
Use cold, day-old rice if you can – it fries better and doesn’t turn mushy. Don’t overcrowd the pan and keep the heat fairly high so the rice can dry slightly and pick up a bit of wok hei, that characteristic stir-fry aroma. Adjust the amount of soy sauce depending on how salty your bacon is.
How to serve
Serve as a standalone dish for a quick lunch or dinner, or pair it with a light soup such as a clear broth or miso-style soup. A side of pickled vegetables or kimchi also works very well with the richness of the bacon and egg.
Ingredients
- cooked rice (preferably from the previous day) it can be white long-grain or jasmine - 400 g
- raw smoked bacon - 100 g
- eggs - 3 pieces
- cabbage chopped - 200 g
- frozen peas or corn optional - 80 g
- soy sauce - 2.5 tablespoons
- oil for frying - 2 tablespoons
- garlic - 2 cloves
- white and green parts of spring onion - 2 pieces
- pepper preferably white, but black is fine too - 0.25 teaspoons
- salt to taste, carefully, because soy sauce and bacon are salty
Preparation
- If you’re using freshly cooked rice, spread it out on a plate and let it cool completely, preferably for at least 30 minutes, so it dries out slightly. If using day-old rice, break up any clumps with your fingers or a fork.
- Cut the bacon into small strips or cubes. Slice the cabbage into thin strips. Finely chop the spring onion, keeping the white and green parts separate. Peel and finely chop the garlic.
- Crack the eggs into a small bowl, add a pinch of salt and beat with a fork as for scrambled eggs.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Pour in the eggs and cook, stirring gently, until they set into soft scrambled eggs. When the eggs are still slightly moist, transfer them to a plate.
- Add the bacon to the same pan. Fry for 4–5 minutes over medium heat, stirring, until the fat renders and the bacon is lightly crispy.
- Add the garlic and the white parts of the spring onion. Fry for 1 minute until fragrant. If there is a lot of fat, you can pour some of it off.
- Add the cabbage and, if using, the frozen peas or corn. Fry for 3–4 minutes, stirring, until the cabbage softens but is still slightly crunchy.
- Increase the heat, add the remaining 1 tablespoon of oil and add the rice. Spread it evenly over the pan and fry for 3–4 minutes, stirring frequently and breaking up any clumps, until the rice is hot and slightly dried out.
- Pour in the soy sauce, add the scrambled eggs from the plate and the pepper. Stir for another 1–2 minutes until everything is well combined. Taste and, if needed, season with a little salt.
- Finally, add the green parts of the spring onion, mix and serve immediately. The rice tastes best straight from the pan.
Storage
Ryż przechowuj w lodówce maksymalnie 2 dni, dobrze schłodzony. Podgrzewaj na patelni z odrobiną wody lub oleju. Możesz też zamrozić porcje w szczelnych pojemnikach do 1 miesiąca i rozmrażać w lodówce przed podgrzaniem.
