Fried Rice with Maple Streaky Bacon

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Featured Product: Maple Streaky Bacon

A great way to use up leftover rice is by making fried rice, as best results are achieved using chilled cooked rice. The sweetness of our Maple Streaky bacon combined with the saltiness of soy sauce creates the perfect balance for this family favourite.


  • 1½ cups (300g) raw Jasmine rice or 4½ cups cooked Jasmine rice

  • 2 tbsp peanut or vegetable oil

  • 2 eggs, lightly whisked

  • 100g Skara Smallgoods Maple Streaky Bacon, diced

  • 1 small brown onion, thinly sliced

  • 1 large carrot, peeled and finely sliced

  • 4 garlic cloves, roughly chopped

  • 1 cup frozen peas, thawed

  • Salt flakes and freshly ground pepper

  • ¼ cup finely sliced spring onion

  • 1 tablespoon sesame seeds

  • Sauce

  • 2½ tablespoons Chinese light soy sauce

  • 2½ tablespoons Chinese Shaoxing cooking wine

  • 2 teaspoons sesame oil

  • Prep time: 15 minutes
  • Cooking time: 20 minutes
  • Serves: 4-6


  1. If using raw rice, cook rice in a large pot of boiling water for 10 minutes or until tender. Drain, then spread out on baking trays to cool in the refrigerator.
  2. For the sauce, combine ingredients together in a small bowl, stirring to combine. Set aside until required.
  3. Heat oil in large wok over a medium heat. Add eggs, swirling to form an omelette and cook for 2-3 minutes or until set. Remove from pan, allow to cool before roughly chopping. Set aside until required.
  4. Add bacon, onion and carrot and stir-fry for 3-4 minutes or until golden, adding garlic for the final 2 minutes. Add peas and chilled rice and cook for 3 minutes or until warmed through. Add sauce, stirring to combine.
  5. To finish, add egg, spring onion and sesame seeds, tossing to combine.