Healthy AND Easy Fried Rice
Servings Prep Time
4serves 7minutes
Cook Time
15 minutes
Servings Prep Time
4serves 7minutes
Cook Time
15 minutes
Ingredients
  • 1cup jasmine riceuncooked
  • 1tsp extra virgin olive oil
  • 3 free-range eggs
  • 4 bacon rasherslean & trimmed, diced
  • 1 brown onion
  • 1cup pumpkingrated
  • 1cup frozen peas
  • 1cup corn kernals
  • 2tbsp soy saucesalt reduced
Instructions
  1. Prepare rice according to packet directions, allow to cool.
  2. Heat half the oil in a large wok or frying pan over a medium-high heat. Pour in the egg and cook, swirling the pan to coat the base. Scrape down the sides of egg, until completely cooked. Roughly break the egg up with a wooden spoon. Remove egg from the pan and set aside.
  3. Heat the remaining oil in the wok/pan over a medium-high heat. Fry the bacon and onion. Add the pumpkin, peas and corn. Cook for 1 minute.
  4. Add cooked rice to the pan and toss together. Add soy sauce and toss to combine. Return egg to the pan and heat through.
  5. Divide into 4 bowls to serve.
Recipe Notes

338 calories per serve

Votes: 89
Rating: 3.83
You:
Rate this recipe!
3.83 from 89 Ratings
Print Recipe
Healthy AND Easy Fried Rice
Votes: 89
Rating: 3.83
You:
Rate this recipe!
Course Main Meals
Prep Time 7 minutes
Cook Time 15 minutes
Servings
serves
Ingredients
  • 1 cup jasmine rice uncooked
  • 1 tsp extra virgin olive oil
  • 3 free-range eggs
  • 4 bacon rashers lean & trimmed, diced
  • 1 brown onion
  • 1 cup pumpkin grated
  • 1 cup frozen peas
  • 1 cup corn kernals
  • 2 tbsp soy sauce salt reduced
Course Main Meals
Prep Time 7 minutes
Cook Time 15 minutes
Servings
serves
Ingredients
  • 1 cup jasmine rice uncooked
  • 1 tsp extra virgin olive oil
  • 3 free-range eggs
  • 4 bacon rashers lean & trimmed, diced
  • 1 brown onion
  • 1 cup pumpkin grated
  • 1 cup frozen peas
  • 1 cup corn kernals
  • 2 tbsp soy sauce salt reduced
Votes: 89
Rating: 3.83
You:
Rate this recipe!
Instructions
  1. Prepare rice according to packet directions, allow to cool.
  2. Heat half the oil in a large wok or frying pan over a medium-high heat. Pour in the egg and cook, swirling the pan to coat the base. Scrape down the sides of egg, until completely cooked. Roughly break the egg up with a wooden spoon. Remove egg from the pan and set aside.
  3. Heat the remaining oil in the wok/pan over a medium-high heat. Fry the bacon and onion. Add the pumpkin, peas and corn. Cook for 1 minute.
  4. Add cooked rice to the pan and toss together. Add soy sauce and toss to combine. Return egg to the pan and heat through.
  5. Divide into 4 bowls to serve.
Recipe Notes

338 calories per serve

What do you rate this recipe?
Votes: 89
Rating: 3.83
You:
Rate this recipe!