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Thai Recipes
Sweet Chilli Bacon & Egg Fried Rice

Sweet Chilli Bacon & Egg Fried Rice

with Lime & Cashews

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Fried rice is a family favourite for a good reason - everyone loves the medley of colourful ingredients and zesty touches. This version includes bacon and eggs for a hearty meal, plus has a drizzle of sweet chilli for maximum flavour.

Allergens:GlutenSoyEggTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 packet

basmati rice

1 bag

snow peas

1 unit

carrot

1 bunch

spring onions

4 clove

garlic

2 bunch

Asian greens

1 unit

lime

2 packet

bacon

1 tin

sweetcorn

2 cube

chicken stock

1 tub

sweet chilli sauce

1 packet

crispy shallots

(ContainsGluten)

1 packet

roasted cashews

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

3 cup

water

1 tbs

soy sauce

(ContainsGluten, Soy)

½ tsp

salt

1 tsp

sugar

½ tsp

rice wine vinegar

2 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3080 kJ
Fat28.5 g
of which saturates9.7 g
Carbohydrate89.4 g
of which sugars22.7 g
Protein25.7 g
Sodium1860 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Small Bowl
Strainer
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Add the water to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek! TIP: Once cooked, spread out the rice on an oven tray to help it dry out!

2

While the rice is cooking, trim the snow peas and slice into thirds. Finely chop the carrot (unpeeled). Thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Roughly chop the Asian greens. Cut the bacon into 1cm pieces. Slice the lime into wedges. Drain the sweetcorn. In a small bowl, combine the soy sauce, the salt, crumbled chicken stock cubes, sugar and rice wine vinegar.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the bacon and cook until golden, 6-7 minutes. Using a slotted spoon, transfer the bacon to a large bowl.

4

Increase the heat to high, then add the carrot to the pan with a small drizzle of olive oil and cook, tossing, until slightly softened, 2 minutes. Add the snow peas and cook, tossing, until tender, 1 minute. Add the Asian greens, sweetcorn, spring onion and garlic and cook, stirring, until fragrant, 1 minute. Transfer the veggies to the bowl with the bacon.

5

Return the frying pan to a high heat with a drizzle of olive oil. Crack the eggs into the pan and add the cooked rice on top. Stir continuously to coat the grains of rice with egg. Add the soy mixture and cook, stirring, for 1-2 minutes. Add the bacon and veggies and stir well to combine.

6

Divide the bacon fried rice between bowls. Drizzle with the sweet chilli sauce. Sprinkle the adult portions with the crispy shallots and roasted cashews. Serve with the lime wedges.