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Bacon and Mushroom Fried Rice with Poached Eggs

A substantial and tasty dinner with very little effort.

4 people
30 min
Nutrition per serving
  • kcal
    405kcal
  • protein
    15g
  • iron
    2.1mg
  • carbs
    40g

Ingredients

    • 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

Main

    • 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

Method

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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.

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Method

Copy Text

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.

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.

Bacon and Mushroom Fried Rice with Poached Eggs