Fried Rice

Mish about to demolish Fried Rice with BBQ Pork Fillets

Mish about to demolish Fried Rice with BBQ Pork Fillets

This recipe can be made with nearly any bits and pieces that you have in the fridge at the end of the week and will result in a tasty dish that you can have on its own or use as a side with something else with something else. As you can see from the pictures, this time we enjoyed it with Barbecue Pork Fillets. It’s also a great way to use up left over rice if you have any.

I hope you enjoy and that you are willing to share your own variations.


Fried Rice served with Barbecue Pork Fillet

Fried Rice served with Barbecue Pork Fillet

Fried Rice

By James McMahon Published: June 2, 2013

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

A quick and easy recipe to use up left over rice and any other tasty bits and pieces in the fridge.


  • 3 eggs whisked
  • 2 rashers bacon sliced
  • 1 onion chopped - brown or red - up to you
  • 2 cloves garlic finely chopped
  • 1 chilli finely chopped - optional, and seeded if you don't like the heat
  • 1 capsicum chopped
  • 1 bunch spring onions chopped - about 2cm pieces
  • 1/2 head broccoli chopped into small floretes
  • 2 tablespoons oil any light flavored oil is fine
  • 2 tablespoons light soy sauce add more if needed
  • 4 cups cooked rice best if cooked the day before and left in the fridge.


  1. Heat a BBQ plate or wok over a high heat and add half the oil.
  2. Whisk the eggs and spread thinly over the plate to create an omelette. Slice the omelette into long strips as it cooks and then remove and set aside.
  3. Add the remaining oil and cook the bacon and onion for a minute or two until the onion starts to soften.
  4. Add the garlic and chilli and stir fry for another minute.
  5. Add the remaining vegetables and stir fry for another two minutes.
  6. Add the rice and continue to stir fry until the rice is heated through.
  7. Add the soy sauce and mix well. Taste and add some more if necessary.
  8. Add the omelette slices and toss through until warm.
  9. Serve in a large bowl.
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About James McMahon

James is a forty-something year old IT professional and father of 1 who live and works in Perth Western Australia. Outside of work he plays and referees touch football and is actively involved in the development and education of referees in this sport. He has also recently taken up Australian rules football umpiring thanks to being regularly involved in the game through his wife's team, the Coastal Titans. James is also a keen photographer, scuba diver, and cook.

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