Broccoli and Bacon Fried Rice



10 min


25 min


4 servings

Broccoli and Bacon Fried Rice

Photo: Maya Visnyei

Three cheers for fried rice. It's quick, easy and delicious. With tender-crisp broccoli and salty bacon, all signs point to adding this into weekly rotation.


  • 2 slices thick-cut bacon , (about 100 g), diced
  • 1 tbsp canola oil , divided
  • 3 cups small broccoli florets , stems peeled and diced
  • 1/2 cup chopped onion
  • 2 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 4 cups cooked long-grain white rice , chilled
  • 1/2 cup diced water chestnuts
  • 3 large eggs , beaten
  • 1 cup peas , (fresh and frozen, defrosted)
  • 3 tbsp oyster sauce
  • 1/4 cup roasted red-skinned peanuts


  • Heat a wok or large frying pan on medium heat. Add bacon and sauté for 4 min or until crispy at the edges. Remove from pan to a paper towel- lined plate. Drain all but 1 tbsp fat from pan.
  • Add 1 tbsp oil to pan, add broccoli, onion, ginger and garlic, and sauté for 3 min on medium-high or until softened. Add remaining 1 tbsp oil, rice, water chestnuts and reserved bacon, and fry for 3 min or until rice is heated through and beginning to brown.
  • Push rice to the edge of the pan and pour eggs into the middle. Cook eggs, stirring to scramble, for 1 to 2 min or until cooked. Add peas, oyster sauce and peanuts and cook 1 min longer, stirring well to combine. Serve.


Using cold rice keeps the grains from clumping together. To make this dinner in a hurry, use leftover rice.

Nutrition (per serving)

  • Calories
  • 515,
  • Protein
  • 18 g,
  • Carbohydrates
  • 62 g,
  • Fat
  • 22 g,
  • Fibre
  • 5 g,
  • Sodium
  • 629 mg.

Originally published in the June 2014 issue. Photo by Maya Visnyei.