My Ultimate Everyday Egg Fried Rice

Simple, satisfying, and just that little bit extra.

This dish is one of those real comfort foods from my childhood — the kind of meal that instantly takes me back to family dinners and busy Chinese restaurant kitchens. The combination of tender, juicy beef and the sweetness and tang of pineapple is absolute perfection.

The sauce is rich, savoury, and balanced, with just a hint of garlic and ginger. And using fresh pineapple instead of tinned makes a huge difference — the flavour is cleaner, and the texture holds up beautifully when cooked.

Follow along and I’ll show you how to prepare the pineapple and how to tenderise your beef so it melts in your mouth.

Ingredients

Serves: 2

• 350 g cold boiled or steamed rice (preferably from the day before)
• 2 large eggs (plus extras if you like more on top)
• 2 rashers of bacon (chopped into small pieces)
• 2 spring onions (sliced)
• 1 tbsp light soy sauce
• A pinch of salt and pepper
• 2 tbsp cooking oil
  

Method

Step 1: Prepare your rice

Cold rice works best for fried rice because it’s drier and less likely to clump. If you’re using freshly cooked rice, spread it out on a plate and let it cool completely before cooking.

Step 2: Cook the bacon

In a hot wok or large frying pan, I add a tablespoon of oil and fry the chopped bacon until it’s crispy and golden. The fat that renders out adds amazing flavour to the rice.



Once done, I push the bacon to one side of the wok.

Step 3: Scramble the eggs

I add another splash of oil to the wok and crack in the eggs. Stir them gently until they’re just set — soft and fluffy. Don’t overcook them, as they’ll continue cooking once the rice goes in.

Step 4: Add the rice

I turn the heat up and add the cold rice. Using the back of my spatula, I break up any clumps and stir everything together with the eggs and bacon.



Once the rice starts to heat through, I drizzle over the light soy sauce and season with salt and pepper.

Step 5: Finish and serve

I toss in the spring onions right at the end for freshness and colour. Then I give everything one final toss over high heat for that signature smoky “wok hei” aroma.



Serve straight away — it’s simple, savoury, and satisfying, perfect on its own or as a side with any Chinese dish.

Chef’s Tip

Always use cold rice — that’s the secret to getting that fluffy, separate texture. If you want to make it a full meal, you can add prawns, peas, or leftover chicken. It’s endlessly versatile.

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