Fried Rice Recipe with Bacon, Potatoes, Green Beans and Peas

Fried Rice Recipe with Bacon, Potatoes, Blistered Green Beans and Peas

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This easy fried rice recipe with bacon, potatoes, green beans and peas is inspired by a Yunnan style fried rice made with Yunnan ham. Whereas the Yunnan fried rice is light, our recipe makes a deeply-flavoured fried rice with crispy bacon, browned diced potatoes, blistered green beans, and bright peas. Chinese dark soy adds loads of umami.

If you’ve got leftover steamed jasmine rice in the fridge, then try this fried rice recipe with crispy bacon, browned potatoes, blistered green beans, and bright peas. Seasoned with Chinese dark soy, it’s packed with umami, deliciously filling, and comes together in twenty minutes or so. It’s quickly become another of our favourite fried rice recipes beyond the obvious.

My recipe was inspired by a Yunnan fried rice with ham, potatoes and peas in Georgia Freedman’s exquisite cookbook Cooking South of the Clouds, Recipes and Stories from China’s Yunnan Province. The traditional Chinese fried rice recipe is made with Yunnan air-dried ham, which is like Spain’s jamon Serrano. I use bacon as it’s more accessible and more affordable.

I first connected with Georgia three years ago when I embarked on my Make Rice Not War, project and contacted chefs, food writers and cookbook authors for recipes and tips for my guide to how to cook rice around the world – a project I’ve recently resumed. I’m currently looking for a publisher and we’ll soon be launching a website. I’ll tell you more soon.

Georgia nominated pineapple sticky rice, but I was secretly hoping she’d share her fried rice with ham, potatoes and peas. When I eventually made her recipe, I couldn’t help myself and made a few tweaks. This fried rice recipe with bacon, potatoes, green beans and peas is the result of that experiment and while inauthentic, it’s incredibly tasty.

But before I tell you more about this fried rice recipe with bacon, potatoes, green beans and peas, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo. For instance, you could make a small donation to our epic Cambodian cuisine history and cookbook on Patreon, for as little as the price of a coffee. Another option is to use our affiliate partner links, below.

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Fried Rice Recipe with Bacon, Potatoes, Green Beans and Peas

I have to tell you a little about the traditional Yunnan recipe from Georgia Freedman’s beautiful book Cooking South of the Clouds, that was the inspiration for my fried rice recipe with bacon, potatoes, green beans and peas, before I share tips to making the dish.

I’ve been researching Yunnan cuisine for as long as I’ve been researching Cambodian cuisine – which is ten years this month! – as the first settlers in Southeast Asia were from China’s southernmost provinces, particularly Yunnan.

Understanding the cuisine of Yunnan helped me to better understand the cuisines of Southeast Asia. But until Georgia’s gorgeous Yunnan cookbook was published, I was gathering recipes from all over the place.

The moment I spotted the book, I bought it even before opening it – which I rarely do. I’m one of those people who will spend hours in a bookshop, thumbing through a pile of cookbooks, from cover to cover before deciding what to buy.

If you’re a lover of Chinese food or you’re learning more about the cuisines of China, you need Cooking South of the Clouds. Amongst Georgia’s 281 pages of recipes are vignettes about the food of Yunnan and cooks who make it, which offer fascinating glimpses into their lives.

I especially loved the peek into the life of Zhu Bo, whose tiny kitchen in a small apartment – which doubles as her husband’s leather workshop – overflows with ingredients, from fresh rice noodles and lotus root to sweet green peas and a leg of ham that hangs on the wall from her family’s farm.

Fried Rice Recipe with Bacon, Potatoes, Green Beans and Peas

Zhu Bo left her job at a Kunming restaurant to cook at schools, and the food she makes is simple and lightly flavoured to allow the fresh ingredients to shine through. It’s Zhu Bo’s recipe for fried rice with ham, potatoes and peas, which Georgia shares in her book.

I do love clean flavours when I can source fantastic produce, but having lived in Southeast Asia for 13 years, I prefer more intense flavours, especially the deep savouriness of dark soy sauce and fried bacon and the warmth of spices.

To Zhu Bo’s simple fried rice recipe, I’ve also added elements of smokiness and sweetness from the blistered green beans, the comforting textures of fried potatoes and crispy bacon, and the fresh bright flavours of peas, of which Zhu Bo would obviously approve.

Just a few tips to making this fried rice recipe with bacon, potatoes, green beans, and peas.

Tips to Making This Fried Rice Recipe with Bacon, Potatoes, Green Beans and Peas

I only have a few tips for you to making this fried rice recipe with bacon, potatoes, green beans, and peas, as it’s very easy and comes together quickly – in just 20-30 minutes depending how efficient you are and whether you’re making this tonight. I cook at a more leisurely pace on a Friday night with an open bottle of wine nearby.

Firstly, fried rice was invented to use up leftover rice, so if you don’t have any jasmine rice in the fridge, you’d better put some in the rice cooker. When the rice is cooked, fluff it up with a fork, spread it out on a tray, and pop it in the fridge uncovered for an hour or two.

Zhu Bo’s fried rice recipe calls for air-dried Yunnan ham and Georgia recommends the Spanish jamon Serrano if you can’t source Yunnan ham. We do have Yunnan ham here in Siem Reap, however, it’s even more expensive than Spanish Serrano ham, which we can also get.

Fried Rice Recipe with Bacon, Potatoes, Green Beans and Peas

But I do love bacon in fried rice, it’s more affordable, and bacon-fat is fantastic for frying the beans and potatoes, and it infuses so much flavour into the dish.

You’ll save time by microwaving the peeled diced potatoes until just-done, but if you don’t have a microwave you could boil them or steam them, just take care not to over-cook them so they don’t fall apart.

We nearly always have long beans in the fridge. Also called yard-long beans and snake beans they’re fantastic for stir-frying and made for blistering – but green beans or French beans also work. If you’re not a fan of blistered beans, add them later.

Fresh peas are fantastic, but we can rarely find them here, so I’ve used frozen peas. They’re convenient and quick to cook. I add them right near the end.

Ground white pepper, as Georgia recommends, is better for this dish than black pepper. I also add a little chilli powder which gives the dish a gentle kick of warmth rather than heat.

Chinese dark soy gives this dish loads of umami and deep flavours, but not everyone is a fan of dark rice, so you could use light soy sauce if you prefer. It also doesn’t need to be Chinese soy if you have other soy sauces to hand.

Serve piping hot – although it also tastes pretty delicious at room temperature, and it reheats well.

Fried Rice Recipe with Bacon, Potatoes, Green Beans and Peas

Fried Rice Recipe with Bacon, Potatoes, Green Beans and Peas

Fried Rice Recipe with Bacon, Potatoes, Blistered Green Beans and Peas

This easy fried rice recipe with bacon, potatoes, green beans and peas is inspired by a Yunnan style fried rice made with Yunnan ham. Whereas the Yunnan fried rice is light, our recipe makes a deeply-flavoured fried rice with crispy bacon, browned diced potatoes, blistered green beans, and bright peas. Chinese dark soy adds loads of umami.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Chinese
Servings made with recipe4
Calories 603 kcal

Ingredients
 
 

  • 300 g jasmine rice - cooked
  • 2 tbsp soy bean oil - divided
  • 400 g waxy potatoes - diced into 1.5cm/½ inch cubes
  • 140 g bacon - around 4 rashers, cut into 1cm-wide strips
  • 100 g long beans - or snake beans cut into 3cm lengths
  • 50 g green peas - frozen peas are fine
  • 2 tbsp Chinese dark soy sauce
  • ½ tsp salt or to taste
  • ½ tsp white pepper
  • ½ tsp chilli powder

Instructions
 

  • Remove the leftover cooked jasmine rice from the fridge, use a fork to separate the grains and set aside.
  • Microwave the diced potatoes under cling wrap on high for around 10 minutes or so until cooked, then set aside. Prep the bacon and vegetables while waiting.
  • In a big flat-bottomed wok, heat a tablespoon of soy bean oil over high heat and fry the bacon strips for two minutes then push them to the side.
  • Add the beans and fry over high for 3 minutes or so until blistered to your liking, then push the beans to the side with the bacon.
  • Tilt the wok, so the bacon-infused oil shifts to one side. If needed add the other tablespoon of soy bean oil and allow to heat, then add the diced potatoes and fry for 3 minutes until they begin to brown – or 2 minutes longer if you want them crunchy.
  • Combine the bacon, beans and potatoes, gradually add the cooked rice, and stir-fry for a couple of minutes or so until well combined and the grains are separated.
  • Add half the salt, white pepper, chill powder, and Chinese dark soy, and stir-fry for another minute or so until incorporated. Taste, add the remaining salt if needed, adjusting the seasoning to suit your palate.
  • Garnish with a teaspoon of finely sliced spring onions or garlic chives and serve immediately while piping hot.

Notes

You will need leftover cooked jasmine rice to make this recipe; if you don’t have any, steam the rice the day before or the morning you plan to make this recipe and refrigerate it until needed.
If you don’t have a microwave, pre-cook the diced potatoes by boiling or steaming until just-done and still firm, taking care not to let them over-cook.
Chinese dark soy gives this recipe lots of umami and deep flavour, but you can use light soy sauce if you prefer.

Nutrition

Calories: 603kcalCarbohydrates: 81gProtein: 22gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 35mgSodium: 1420mgPotassium: 831mgFiber: 4gSugar: 2gVitamin A: 407IUVitamin C: 18mgCalcium: 54mgIron: 2mg

Please do let us know in the comments below if you make this fried rice recipe with bacon, potatoes, green beans, and peas, as we’d love to know how it turns out for you.

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A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

2 thoughts on “Fried Rice Recipe with Bacon, Potatoes, Blistered Green Beans and Peas”

  1. This was amazing – and very filling! I’m going to try and make a lighter version with Parma ham tossed in at the last minute5 stars

  2. Hi Jane, thank you! Using Parma ham would bring it closer to the original. Hope you enjoy it! Thanks for taking the time to drop by and let us know :)

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