Fried Brown Rice

Serves:  2 Adults

2 Teasps Vegetable Oil
2 Eggs, Lightly Beaten
2 Rindless Bacon Rashers, finely chopped
75g Frozen Peas
80g Frozen Corn Kernals
120g Uncooked Brown Rice (cook in advance – see note below)
2 Spring Onions
2 Teasp Soy Sauce

To Serve:
1 Tablspn Sweet Chilli Sauce (Optional)


  1. Heat half the oil in a large wok, add the eggs and swirl the wok to make a thin omelette.  Remove omelette from wok, roll and cut into thin strips
  2. Heat remaining oil in the wok, add bacon and stir fry until browned and crisp.  Add peas and corn to the work and stir fry until hot.  Add in pre-cooked rice, onion and soy sauce and fry until combined.  Spread onto a tray and allow to cool completely and then divide into 2 lunch boxes.  Top with the omelette and store in the fridge overnight.
  3. Don’t forget to bring your sweet chilli sauce to work if you decide to have this on your rice!!

I usually cook the rice 2 days before I’m going to eat it for lunch (If I plan on having this dish on a Monday then I cook the rice on Saturday evening; make the finished dish on Sunday night for eating the following day)