Bacon, egg and mushroom fried rice

7 INGREDIENTS • 5 STEPS • 20MIN

Bacon, egg and mushroom fried rice

Recipe

4.0

2 ratings
All the flavours of a full English in a speedy midweek dinner. Serve with hot sauce if you like it fiery.
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All the flavours of a full English in a speedy midweek dinner. Serve with hot sauce if you like it fiery.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

20MIN

Total time

Ingredients

Servings
2
2
M&S free-range mixed size eggs
2 tsp
soy sauce
2 tsp
sesame oil
4 rashers
bacon, chopped
200 g
M&S Remarksable Value white mushrooms, roughly chopped
1 bunch
M&S Remarksable Value salad onion, finely chopped
1 pouch
(250 g)
microwave wholegrain rice
Love This Recipe?
Add to plan
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Bacon, egg and mushroom fried rice
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Whisk the eggs (2), soy sauce (2 tsp) and sesame oil (2 tsp) in a bowl and set aside.
step 2
Heat a frying pan or wok over a medium heat. Add the bacon (4 rashers) and fry for 4-5 minutes, until crisp. Remove from the pan and set aside.
step 3
Heat a splash of oil in the same pan and add the mushrooms (200 g). Fry for 5 minutes, tossing now and again, until browned. Add the white parts of the spring onions (1 bunch) for the last minute or so of cooking.
step 4
Add the rice (1 pouch) and bacon and cook, stirring, for 3-4 minutes, until the rice is hot.
step 5
Make a space in the pan, add a splash more oil and pour in the egg mix. Fry for a few minutes without moving until the edges start to cook. Stir the eggs through the rice, keeping some bigger pieces. Divide between serving dishes and top each with the remaining spring onions.
step 5 Make a space in the pan, add a splash more oil and pour in the egg mix. Fry for a few minutes without moving until the edges start to cook. Stir the eggs through the rice, keeping some bigger pieces. Divide between serving dishes and top each with the remaining spring onions.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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