Family Egg Fried Rice

Guide generated from: “Fried Rice | Restaurant Style Fried Rice Recipe” — Chef Jack Ovens (Adelaide) · 8 min 0 s · Timestamps come straight from the video's transcript; quantities from Jack's written recipe (in the video description). Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds.

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🛒 Ingredients — ✓ from Jack's written recipe (serves 4)

2¾ cups white long grain rice, cooked and dried — Jack cooks 1 cup of raw rice in 475 ml water (Steps 1–2), or use last night's leftover rice (the day-old rule, Step 2)
3 cloves garlic · 1 small brown onion, finely diced · 2 small carrots, peeled and diced · 3 spring onions, thinly sliced
3 rashers (100 g) bacon, medium diced — from your butcher (we don't stock bacon; ham or prawns work too — see Step 7)
½ cup corn — Jack uses frozen; we slice ours straight off a local cob (Step 8)
½ cup peas — Jack uses frozen; our swap: green beans diced to pea size (Step 8)
3 free-range eggs, beaten — Somerville Egg Farm, just up the road
2 tbsp vegetable oil · 1 tsp sesame oil · ¼ tsp white pepper
1 tbsp oyster sauce · 1½ tbsp dark or light soy sauce — gluten-free? use tamari (Jack's own callout) and a GF-labelled oyster sauce
1½ tbsp sake — no-alcohol swap straight from Jack's recipe: 1 tbsp vegetable stock

🥕 From your box & our makers

Free-range Eggs - Somerville Egg Farm (12 eggs, 700g) — the heart of egg fried rice, laid minutes from our hubs
Corn Cobb - Local - (ea) — kernels sliced straight off the cob beat frozen for sweetness and pop
Carrots - Local - bag (1kg) — two small ones from the bag, diced fine
Beans - Green - Premium hand-picked (per 100g) — diced to pea size, our stand-in for frozen peas (same trick as our cottage pie)
Spring Onion (bunch) — the bunch covers the 3 you need, with change for tomorrow's eggs
Onion - Brown (ea) and Garlic - Imported (ea) (or the weeknight-saver Peeled Garlic 1kg tub) — all in the shop
Optional finisher: Basketcase Gourmet - Roasted Veggie Sprinkle (100g) — savoury crunch over the bowls, made by our makers
The bacon's from your butcher; rice and sauces are pantry — the box does everything else

🧰 Equipment · ⏱ Timing

A large frying pan or skillet — Jack recommends it over a wok on a home stove (Step 9 explains why) — plus a small lidded saucepan for the rice, a board and sharp knife, a spatula or wooden spoon, and a fork for the eggs
Rice: ~25 minutes to cook + 20 minutes cooling + 3–4 hours uncovered in the fridge — or zero minutes if you're using last night's rice (do that!)
The actual fried rice: about 15 minutes of knife work, then roughly 10 minutes at the stove — dinner speed
Serves 4 as a main or side (from Jack's recipe). Leftover win: keeps 3 days in the fridge, freezes up to 3 months — tomorrow's lunchboxes, sorted