Mandarin Fried Rice

  • Ready in: 4 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 226
Mandarin Fried Rice


  • 4 tbsp rice bran oil
  • 3 eggs, beaten lightly
  • 2 tbsp finely chopped garlic
  • 2 tbsp finely chopped fresh ginger
  • 4 strips cooked bacon, crumbled
  • 1 bunch spring onions
  • 5 cups cold cooked rice
  • 2 tbsp soy sauce
  • SIDS SALT & PEPPER to taste


  1. Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set about 5 seconds and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds and slide it onto a dish. Do not over cook. With the edge of the spatula, break the eggs into small pieces. Set aside.
    Add the remaining oil to the wok and swirl to coat the pan. When the oil shimmers, add garlic, 
    and ginger then stir-fry until soft, about 2 minutes. Add bacon, the white parts of the spring onions and the rice then toss thoroughly until heated through. Add soy sauce, SIDS SALT & PEPPER to taste and reserved eggs, then toss. Correct the seasoning, transfer to a platter and garnish with the spring onion greens. Serve immediately.
    Inspired by Ming