Quick fried rice
Whip up a delicious Quick Fried Rice in no time with this easy recipe! Featuring crispy bacon, fresh veggies, fluffy eggs, and fragrant coriander, this hearty dish brings together olive oil, onion, pumpkin, peas, and perfectly cooked white rice for a quick, satisfying meal.
- 03 Sep 2025
- Cook time 10 min
- Prep time 5 min
- 4 Servings
- 8 Ingredients
Quick fried rice is a delicious meal that combines the savory flavors of bacon, the fragrance of coriander, and the comforting texture of rice. This dish is perfect for weeknight dinners when you're short on time but don't want to sacrifice flavor.
Ingredients:
Instructions:
- Dice the onion.
- Cut the bacon into small pieces.
- Dice the pumpkin into small cubes if not done already.
- If using fresh peas, blanch them in boiling water for 2-3 minutes, then drain. If using frozen peas, ensure they are thawed.
- Heat a large skillet or wok over medium-high heat.
- Add a small splash of the olive oil to the pan.
- Crack the eggs into a bowl, beat them, and pour them into the skillet.
- Scramble the eggs quickly until fully cooked but still moist, then transfer to a plate and set aside.
- In the same skillet, add the remaining olive oil.
- Add the bacon pieces and cook until crispy.
- Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels to drain any excess fat.
- In the same skillet with the bacon fat (add more olive oil if necessary), add the diced onion.
- Cook until the onion becomes translucent.
- Add the diced pumpkin to the skillet and cook until tender, about 5-7 minutes.
- Add the peas and cook for another 2 minutes until heated through.
- Add the cooked rice to the skillet and mix well with the vegetables.
- Stir in the cooked bacon and scrambled eggs.
- Cook everything together for another 3-5 minutes, stirring continuously, until everything is heated through and well combined.
- Remove the skillet from heat and sprinkle the chopped coriander leaves on top.
- Mix gently to incorporate the cilantro.
- Serve the fried rice hot and enjoy your quick meal!
Tips:
- Pre-cook your rice and refrigerate it for a few hours or overnight for the best texture in your fried rice.
- Cut your ingredients uniformly to ensure even cooking.
- Feel free to customize the recipe by adding other vegetables like bell peppers, carrots, or corn.
- Use a large wok or skillet to allow for even distribution of heat and easier mixing.
- Prepare all your ingredients before you start cooking, as the process goes quickly once you begin.
Enjoy your homemade quick fried rice! This recipe is versatile and allows for the addition of various vegetables or proteins based on your preference. It's an excellent way to use up leftover rice and create a satisfying meal in no time.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 670kcal | 33% |
| Protein | |
| Protein 27g | 17% |
| Carbohydrates | |
| Carbohydrates 100g | 29% |
| Fiber 3.80g | 10% |
| Sugar 4.70g | 5% |
| Fat | |
| Fat 18g | 22% |
| Saturated 6g | 19% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 170mg | 32% |
| Vitamin B1 0.99mg | 82% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 9mg | 55% |
| Vitamin B6 0.48mg | 28% |
| Vitamin B9 320ug | 81% |
| Vitamin B12 0.72ug | 30% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.02mg | 7% |
| Vitamin K 13ug | 10% |
| Minerals | |
| Calcium, Ca 77mg | 6% |
| Copper, Cu 0.37mg | 41% |
| Iron, Fe 7mg | 61% |
| Magnesium, Mg 54mg | 14% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 550mg | 16% |
| Selenium, Se 45ug | 82% |
| Sodium, Na 600mg | 40% |
| Zinc, Zn 3.06mg | 28% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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