Chao Fan - Cantonese Fried Rice

Serving: 2-4

Preparation time: 10 minute

Execution time: 10 minute


  • 2 TBL vegetable oil
  • 100g bacon, sliced
  • 1 garlic clove, minced
  • 1 egg, lightly beaten 
  • 200g cooked cold jasmine rice (either 'day old' or spread & cooled on a tray for 3 hours)
  • 40g mixed frozen vegetables (e.g. carrots, peas, corn, broccoli) 
  • 2 spring onions, thinly sliced 
  • 1 TBL soy sauce 
  • ¼ tsp salt
  • ¼ tsp pepper


  1. Heat a heavy-bottomed skillet or wok over medium-high heat and add the vegetable oil. 
  2. Add in the bacon and fry for 1-2 minutes or until it begins to caramelise.
  3. Stir in the minced garlic and cook for 30-60 seconds, until it becomes fragrant.
  4. Pour in the egg and allow it to set in the base of the pan for 20 seconds before breaking it up with a spoon or spatula. 
  5. Mix in the cooked rice to fry with the egg. 
  6. Add in the frozen vegetables, spring onions, soy sauce, salt and pepper. Stir continuously to combine all the ingredients. 
  7. Continue to stir-fry for another minute and adjust the seasoning with more soy sauce if necessary.
  8. Serve immediately with your favourite Chinese meat or vegetable dishes.
Chao Fan - Cantonese Fried Rice