Bacon and Mushroom Fried Rice with Poached Eggs


  • 4 large eggs
  • 2 tablesp. rapeseed oil
  • 100g bacon lardons, diced streaky rashers or sliced cooked ham
  • 1 bunch scallions, cleaned and chopped
  • 100g chestnut mushrooms, sliced
  • 1 chilli, deseeded and chopped
  • 2 garlic cloves, peeled and chopped
  • 2cm piece of ginger, peeled and grated
  • 200g basmati rice, cooked
  • Salt and freshly ground black pepper
  • 2 tablesp. soy sauce
  • 1 tablesp. white wine vinegar


Heat a tablespoon rapeseed oil in a large non-stick frying pan. Add the bacon and cook for 2-3 minutes.


Add half the scallions, the mushrooms, chilli, garlic and ginger. Cook, stirring frequently, for about 3-4 minutes.


Add in the rice, remaining scallions and soy sauce. Cook until heated through stirring all the time. Taste and season with a little salt and black pepper.


To poach the eggs: Bring a large pan of water the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside.


Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.

Bacon and Mushroom Fried Rice with Poached Eggs

Serving Suggestions

To serve: Divide the fried rice between four serving bowls. Top each bowl of rice with a poached egg. Serve with brown soda bread.