Veggie Fried Rice


  • 3 eggs
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 1 garlic clove
  • 1 onion
  • 3 rashers bacon (optional)
  • 1 carrot
  • 1 can baby corn
  • 1 cup mushrooms
  • 1 cup broccoli florets
  • 1 red capsicum
  • 1 cup frozen peas
  • 3 cups cooked rice (cold)
  • OR 1 cup uncooked rice
  • 2 1/2 tbsp soy sauce
  • OR 2 1/2 tbsp kecap manis
  • 2 tbsp sweet chilli sauce


  • Prep Ingredients: Crush the garlic clove, dice the onion and bacon, halve the baby corn, cut the carrot into strips, slice the mushrooms and capsicum.
  • Cook Rice according to instructions (can be done in advance). Put aside to cool.
  • Crack eggs into a bowl and whisk to combine. Heat the wok and oil over medium heat. Pour the egg mix into the pan and swirl evenly, wait for eggs to set. When set, roll eggs into a cylinder, slice and set aside.
  • Heat sesame oil in the wok and add garlic, onion and bacon. Cook for 2 minutes, then add carrots, corn and mushrooms - cook for a further 2 minutes. Add broccoli, capsicum and peas and stir-fry vegetables until just cooked. Remove vegetables from the wok.
  • Stir-fry the cooked rice with the soy sauce and chilli sauce, once heated though – add the vegetable mixture and combine. Serve topped with the sliced egg roll.

Vegetarian adaptable:
Omit bacon from the recipe.

Vegan adaptable:
Omit the bacon and eggs from the recipe.

FODMAP adaptable:
Swap onion and garlic for infused olive oil.
Swap peas for green beans, keep to 85g (12 beans) per serve.
Choose only oyster mushrooms, keep to 1 cup.