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You’ll need to cook 1 cup of rice for this recipe. Fried rice is best when the rice is a day or two old so you might need to do a little planning. I cook the rice then spread it on a small baking sheet and refrigerate it, uncovered, overnight. Jasmine rice is the nicest rice to use for this recipe both in flavor and texture. Before you start to cook, have all your ingredients prepped and ready. Serves 4 as a main or 6 as a side.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: Chinese
Servings: 6
Calories: 204kcal
Author: Lovoni


  • Wok or large skillet


  • 3 large eggs
  • 1 tablespoon peanut oil or canola oil
  • 6 strips bacon, chopped
  • ½ cup diced onion
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated ginger
  • 8 oz asparagus spears trimmed of woody ends, sliced
  • 1 cup corn kernels fresh, canned or frozen
  • 3 tablespoons soy sauce
  • 2 tablespoons dry sherry, optional
  • 1 ½ teaspoons sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly ground pepper
  • ½ cup thinly sliced green onion
  • 2 tablespoons chopped cilantro coriander, plus sprigs for garnish, optional


  • Whisk eggs together in a small bowl until well combined.
  • Heat a wok or large skillet over high heat and add the oil. When the oil begins to shimmer, add the egg mixture, turning to coat the bottom of the wok. Reduce the heat to medium. Cook for about 3 minutes until set. Fold the omelet over, loosing rolling it up. Transfer to a small cutting board and cut into ribbons; set aside.
  • Add the bacon. Cook, over medium-high heat, stirring occasionally, for 5 minutes until browned and starting to crisp. Remove from the pan to a plate lined with paper towel. Drain and discard all but 1 tablespoon of fat from the wok.
  • Heat the wok again with the tablespoon of oil over medium-high heat. Add the onion, garlic and ginger. Stir-fry for 3 minutes until onion is softened.
  • Add asparagus and corn. Stir-fry for 2 minutes until the asparagus is bright green.
  • Add the soy sauce, sherry, sugar, sesame oil and egg. Stir-fry until the rice is coated in soy sauce.
  • Add green onion and cilantro; stir-fry to combine.


Calories: 204kcal | Carbohydrates: 11g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 734mg | Potassium: 250mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg