Chinese Style Bacon and Mushroom Fried Rice
with Peas and Peanuts
- Peanut
- Soya
- Cereals containing gluten
- May contain traces of allergens
- Nuts
Looking for a quick and tasty midweek dinner option? Try cooking up our Chinese Style Bacon and Mushroom Fried Rice in just 20 minutes for a delicious and speedy meal.
Ingredients
2
Garlic Clove
2
Spring Onion
25
Salted Peanuts
(Contains: Peanut May be present: Nuts)
150
Jasmine Rice
120
British Smoked Bacon Lardons
120
Sliced Mushrooms
15
Ginger Puree
120
Peas
32
Hoisin Sauce
(Contains: Soya)
25
Ketjap Manis
(Contains: Soya)
15
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle.
b) While you're waiting, peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
c) Crush the peanuts in the unopened sachet using a rolling pin.
a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve.
a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the bacon lardons, sliced mushrooms and half the spring onion.
c) Stir-fry until golden, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
a) Once the bacon is golden and cooked through, add the garlic and ginger puree.
b) Stir-fry until fragrant, 1 min.
a) Once the rice is cooked, stir it into the bacon pan along with the peas, hoisin sauce, ketjap manis and soy sauce.
b) Mix well and stir-fry until piping hot, 1-2 mins.
c) Add a spash of water if you feel it needs it. Taste and season with salt and pepper if needed.
a) Share the bacon fried rice between your bowls.
b) Sprinkle over the peanuts and remaining spring onion to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-savoury sauce combination divides opinion; some find it rich and punchy, while others feel it leans too sweet or salty.
- Ease of prep: Quick and straightforward to put together, with most finding it ready well within the suggested time.
- Suggestions: The sauce can overpower the dish, so consider reducing the hoisin or ketjap manis slightly; using day-old rice also helps avoid a stodgy result. Browning the bacon before adding the other ingredients keeps it from going soggy, and rinsing the jasmine rice before cooking reduces excess starch.
- Next-day meals: Leftovers keep well and travel nicely, making this a solid choice for a next-day lunch.
- Protein: Several cooks added chicken breast or a fried egg to make the dish more substantial, as the bacon alone felt light on protein for some.
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