Bacon and mushroom egg fried rice

Bacon and mushroom egg fried rice

A twist on a classic mushroom fried rice, featuring our Provençal Herb pouches, smokey bacon and a crispy fried egg. Savoury, hearty and super tasty, too. Call it breakfast for dinner, if you like. 

Ingredients (serves 2):

  • 1 Nice Rice Provençal Herb rice pouch
  • Half a punnet of closed cup chestnut mushrooms (brushed clean and sliced)
  • 6 rashers smoked streaky bacon
  • 1 echalion shallot (sliced into half moons)
  • 4 large eggs (save two to top the rice)
  • 3tbsp quality extra virgin olive oil
  • Knob of butter
  • 2tbsp vegetable oil
  • 1 large clove garlic (crushed)
  • Freshly picked thyme leaves
  • A handful of frozen peas (blanched in boiling water)
  • A sprinkle of chopped chives (to finish)
  • Flaked sea salt and freshly ground black pepper


1. Brush your mushrooms clean with some kitchen paper and thinly slice. Chop the shallot in half lengthways, peel off the outer shell and slice into half moons.

2. Take the bacon rashers and thickly slice into bite sized pieces. 

3. Fry the sliced bacon in a little oil until the fat is rendered and crispy. Remove with a slotted spoon so the fat remains in the pan and set aside. 

4. Fry the mushrooms in the remaining bacon fat on a medium-high heat for a few minutes until they start to gently caramelise at the edges (you may need to add a little extra oil if the pan starts to look dry). 

5. Throw in a knob of butter and the chopped shallot and stir around the pan for a couple of minutes until soft, before adding the crushed garlic and fresh thyme leaves. 

6. Tip the Provençal Herb rice into the same pan along with the blanched peas, stirring continuously. Turn down the heat and push the rice mix to one side, then crack in two of the eggs, breaking them up with a spatula until just set.

7. Bring the whole pan together, stirring the bacon pieces back in. Turn off the heat and leave to one side. Meanwhile, set another small pan on a high heat with the vegetable oil, ready to fry the eggs.

8. Once the oil is very hot, add the two eggs one at a time and allow to bubble in the oil. We like ours with crispy edges and a runny yolk, but cook to your liking.
Whilst you wait for the eggs to cook, spoon the rice mixture into two bowls. Top with the fried egg and a crack of black pepper, then scatter over the chopped chives.

Now it’s time to tuck in to some changemaking grains - enjoy!

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