Fried rice


Another working mother survival style boring dinner – an oldie but a goodie. This is the sort of meal I often make to tied us over for a few nights. We don’t serve it at dinner parties, unless all of our bogun friends are coming over. But you shouldn’t knock it back just because it isn’t gourmet. As a matter of fact, this dish has ensured I survive some weeks, and the family is fed! The kids love it, and I find most kids do (plus it is too hard for them to pick out the peas, so they just end up eating it) and it’s great for babies to scatter all over the table and chairs and self feed.

Fried rice

This meal can be made ahead of time, frozen, can made at the beginning of the week and eaten with a snag (Aussie slag for a sausage), or fish, or a salad. Dress it up, or dress it down!

I also pack it with veges from the freezer or the bottom of the fridge. It’s a pantry meal to make when other foods have dried up.

Turn up to a BBQ with this, and it always gets eaten.


  • 3-4 cups basmati rice cooked (I use the absorption method)
  • Olive oil
  • 1 or 2 brown onions, diced
  • 3-4 rashers of bacon, diced
  • 3 -4 eggs, lightly beaten
  • 1 carrot peeled and grated
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Soy sauce

What you will need

  • Rice cooker/saucepan for rice
  • Wok

What to do

  1. With fried rice, it’s good to have the rice cooked the day before. It doesn’t matter if you don’t of course. I cook the rice using the absorption method in a rice cooker.
  2. Heat some oil in the wok until it’s hot. Add the egg and cook until golden brown on one side. Flip over and cook the other side
  3. Remove the egg from the wok and cut into 2cm squares. Set aside
  4. Brown the bacon in the oil
  5. Add the onion and cook until glassy
  6. Add the peas, corn, carrot on high heat until vivid in colour
  7. Re-add the egg
  8. Add the rice and mix all of the ingredients together, ensuring you heat the rice through
  9. Add enough soy sauce to flavour 1/2 of the rice, ensuring you can still see white and brown grains. This is to taste of course, but don’t add too much soy sauce. You can always add some later!

Serves 4-5 people for a couple of dinners and lunches.

Fried rice before the soy is added

4 Comments Add yours

  1. YOur Dad says:

    Need to grate ginger and sprinkle over rice before stir-frying…..


    1. Geri says:

      Dear Dad, Thanks for the tip. The addition of ginger might catapult my bogun dinner into the realms of ‘gourmet’ style fancy. What will I feed my bogun friends then? P.S. I thought you weren’t reading my blog. Your loving daughter. Geri


  2. lana says:

    Hi Geri, the blog is still making me smile. I hope I qualify as a bogan friend…loven flied lice.


    1. Geri says:

      Lana, if you drive a white station wagon, feel most at home in your trackie daks, and think letting your kids run feral along the beach in their undies in freezing weather is good parenting, then you definitely qualify! 😉
      You are welcome to come over for flied lice any time. I be hiding my gourmet cajun chicken wood fired pizzas from you!


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