I have recently been cooking this very frequently for the boy’s lunch, so much so that I have to publish this post sooner than later, so that it’s easier for me to refer to it when I cook in the kitchen. Why do I keep going back to this recipe? Because it’s easy to prepare, easy to cook, and easy to wash up. I don’t even need more than 30min to whip it up.
It’s not just easy to prepare, it’s also really delicious, more so than other types of fried rice. Reason being the rice is coated with mayonnaise sauce, and I believe that’s what gives this rice its umami taste. The rice is individually coated with mayonnaise, which prevents the rice from clumping together. Once you put the first spoon of rice in your mouth, you will keep going back for more.
I’m definitely going to circle back to this recipe again in a month’s time, but for now, I will share this recipe with the rest online first. Enjoy!
Ingredients:
- Mayonnaise: 2 tbsp
- Cooked sushi rice: 3 cups (from 2 cups uncooked rice)
- Olive oil: 2 tbsp + 2 tbsp
- Egg: 2
- Bacon (or picnic ham): 4 slices, diced
- Spring onion: 2 stalk, finely chopped
- Salt: 1/2 tsp
Method:
- Mix mayonnaise into cooked rice.
- Heat 2 tbsp oil in wok. Fry rice for a few min. Push to one side of wok.
- Heat 2 tbsp oil in wok. Break eggs into wok. Scramble, leave to cook, then stir into rice.
- Add in bacon. Let it cook and stir into rice.
- Add spring onion & salt. Mix evenly.
- Serve hot.
Disclaimer:
- This recipe was kindly adapted from Chopstick Chronicles’ Yakimeshi (Japanese Fried Rice).
- The recipe used normal rice, but I used short grain sushi rice as I feel it would make it more authentic and give it a nicer texture.
Serving:
3 persons