Tasty leftovers fried rice recipe

Posted in Recipes.

It was this fried rice recipe which got my kids over the refusing to eat rice line and into the I want to eat rice every day arena. Good news is, it’s super-easy to whip up with average fridge contents, it’s filling for little appetites and it’s just as tasty cold as it is hot!


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  • Makes : 4
  • Prep time : 15 mins
  • Cooking time : 10 mins

Tasty leftovers fried rice ingredients

  • 1 cup basmati rice
  • 2 eggs
  • 3 bacon rashers, diced
  • 1 large carrot, peeled and grated
  • 3 spring onions, finely sliced
  • 1 cup frozen peas and corn, thawed
  • ½ red capsicum, diced
  • 1 tbsp light soy sauce
  • vegetable oil


  • Cook the rice until tender, according to instructions on the packet. I confess I’m useless at cooking rice so I use my trusty rice cooker – there’s no shame in that! Drain your rice if required and set aside.
  • Heat a dash of oil in a non-stick wok or large frypan over a medium heat.
  • Lightly beat the eggs, add them to the wok or pan, swirling the egg around the base to form an omelette. Cook for a couple of minutes and flip the egg over, cook a further two minutes and transfer to a cutting board or plate. Cut into short strips.
  • Bring the wok or frypan back up to heat and add the bacon, cooking for a few minutes until golden.
  • Add the carrot and capsicum, stir fry for one minute.
  • Add spring onions, peas and corn and finally the cooked rice.
  • Cook, stirring for three to four more minutes.
  • Add the egg slices and the soy sauce. Stir until heated through. Serve immediately,


  • This recipe makes around four to five serves – the more bits you add to it, the further it goes.
  • We love the additions of shredded chicken, broccoli or bean sprouts.
  • My kids love this fried rice hot or cold in their lunch boxes all year round. Insulated food jars are a must for transporting such food safely.

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