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Spicy Bacon & Egg Fried Coconut Rice with Melted Muenster
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Built by the community using Leftover coconut rice, uncooked rice, frozen vegetable medley, bacon, eggs, Munster cheese
A bold, satisfying Asian-inspired fried rice that puts leftover coconut rice to work. Crispy bacon, scrambled egg ribbons, and a medley of vegetables are wok-fried with soy sauce and hot sauce, then finished with melted Muenster cheese for a creamy, indulgent twist. Filling, spicy, and ready in minutes.
Cooking Ability Level
Prep
10 mins
Cook
15 mins
Serves
2
Difficulty
Easy
Budget
Cheap
Calories
610
Ingredients
- 2 cups leftover coconut rice (cold, day-old works best)
- 4 rashers of bacon, cut into small pieces
- 3 eggs, beaten
- 1½ cups frozen vegetable medley
- 3 slices Muenster cheese, torn or roughly chopped
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp hot sauce (e.g. sriracha or similar)
- 1 tbsp vegetable oil
- Black pepper to taste
- Salt to taste
1. Take your leftover coconut rice out of the fridge. Break up any clumps with your hands or a fork — cold, dry rice fries much better than fresh.
2. Heat a large frying pan or wok over high heat. Add the bacon pieces and cook for 3–4 minutes, stirring occasionally, until crispy and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
3. Add the frozen vegetables directly to the pan and stir-fry in the bacon fat for 2–3 minutes until thawed and beginning to colour at the edges. Add the garlic and stir-fry for another 30 seconds until fragrant.
4. Push everything to the side of the pan. Add the vegetable oil to the centre, then pour in the beaten eggs. Let them sit for 10 seconds, then scramble gently, pulling the egg into rough ribbons before it fully sets. Mix into the vegetables.
5. Add the cold coconut rice to the pan. Press it down and spread it out — let it sit undisturbed for 1–2 minutes so the bottom catches and crisps up slightly. Then toss and stir-fry everything together for another 2–3 minutes.
6. Return the crispy bacon to the pan. Pour over the soy sauce and hot sauce. Toss everything together well and taste — adjust salt, pepper, and hot sauce to your liking. Stir-fry for a final minute.
7. Turn the heat down to low. Scatter the torn Muenster cheese over the top of the rice. Cover the pan with a lid or a large plate and leave for 1–2 minutes until the cheese has melted into the rice. Serve immediately straight from the pan.
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Nutrition per Serving
610
Calories
28g
Protein
52g
Carbs
31g
Fat