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.
Servings: 4
Calories: 603kcal
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.
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: 603kcal | Carbohydrates: 81g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 1420mg | Potassium: 831mg | Fiber: 4g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 2mg