Ingredients
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250g bacon, diced
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4 large eggs, whisked
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2 tbsp vegetable oil, divided
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1 onion, diced
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1 1/2 cups frozen mixed vegetables
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4 cloves garlic, minced
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4 cups cooked & chilled white rice (best if made the day before)
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp hoisin sauce
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2 tsp sesame oil
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1 tbsp butter
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Sliced green onions, for garnish (optional)
Instructions
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In a large wok or frying pan, cook the bacon until crispy. Remove and set aside.
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Add 1 tbsp oil and scramble the eggs. Remove and set aside with the bacon.
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Add the remaining oil and sauté onion and veggies for 3–4 minutes. Add garlic and cook for another minute.
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Add the rice, breaking up any clumps. Stir-fry for 3–4 minutes.
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Return bacon and eggs to the pan. Add soy sauce, oyster sauce, hoisin, sesame oil, and butter. Stir until everything is well combined and heated through.
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Serve warm, garnished with green onions if desired.
Notes
Swap bacon for chicken, prawns, or tofu if you prefer.
Leftover rice works best as it fries up crisp instead of going mushy.
Want it veggie-only? Skip the bacon and add more greens!