Fridge Friend recipes
Egg Fried Rice with Bacon and Vegetables recipe
A quick, comforting fried rice made with bacon, eggs and mixed vegetables. It is a brilliant all-in-one meal for busy evenings.
25 min · Easy · Chinese-inspired Jump to method
Ingredients
- 3 Eggs
- 100 g Bacon
- 250 g Bagged vegetables
- 1 Onions
- 15 g Margarine
- 300 g Cooked rice
- 1-2 tbsp Soy sauce
- pinch Salt
- pinch Black pepper
- 2 Spring onions
| Nutrition | Per serving |
|---|---|
| Calories | 478 kcal |
| Protein | 18.8 g |
| Carbohydrates | 48.7 g |
| Fat | 21.5 g |
| Saturated fat | 7.2 g |
| Fibre | 4.1 g |
| Sugar | 3.8 g |
| Sodium | 820 mg |
Why this works
A moderately high-energy dish with decent protein, but fairly high sodium and saturated fat from bacon, margarine and soy sauce.
Protein from eggs and bacon. Provides a useful amount of protein, supporting fullness and muscle maintenance.
Vegetables add micronutrients and fibre. The mixed vegetables, onion and spring onions contribute vitamin C, folate and some fibre.
High sodium content. Bacon, soy sauce and added salt can make this dish quite salty, which may not suit those watching blood pressure.
Method
- Cook the bacon in a large frying pan until browned, then set aside.
- In the same pan, soften the onions in margarine for 4-5 minutes.
- Add the bagged vegetables and cook until tender.
- Beat the eggs, pour them into the pan and scramble until just set.
- Stir in the cooked rice and bacon, then heat through until everything is evenly combined.
- Season with soy sauce, salt and black pepper if using, and serve hot.
Prefer the classic version? Savoury Cheddar and Soy Egg Fried Rice
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