Stir fry rice

Stir fry rice
Stir fry rice

Serves 2


  • 1 cup rice
  • 2 cups water
  • 2 carrots
  • ½ capsicum
  • 2 rashers of bacon
  • 1 tablespoon olive oil
  • 2 eggs
  • 1 cup frozen peas
  • 2 tablespoon soy sauce
  • 2 spring onions


  1. Cook the rice either in the microwave or on the stove.
  • Microwave: Add the rice and water to a microwave save container (with lid). Microwave on high for 7-10 minutes with the lid slightly open. 
  • Stove: Heat rice and water in a pot on medium-high heat. Bring water to the boil. Once boiling, remove from heat and set aside for 10 minutes.
  • Wash the carrot and capsicum under cold water. Finely dice and set aside. Finely dice the bacon and set aside.
  • Heat oil in a frypan over medium-high heat. Crack the eggs into a small bowl and lightly whisk with a fork. Pour eggs into the pan and cook for a few minutes until the egg is firm. Remove from pan and set aside.
  • Add bacon to the pan and fry for 1 minute. Add capsicum, carrot, frozen peas, precooked rice and soy sauce.
  • Slice egg into thin slices. Add to the pan.
  • Fry all ingredients for 2-3 minutes.
  • Thinly slice spring onions and serve stir fry rice with a sprinkle of spring onions on top.

Feeding Kids Tip: Raw vegetables make a cheap and healthy snack. If you have extra capsicum or carrot, you could cut into sticks now to snack on tomorrow.

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