Teagan’s Fried Rice Salad

Teagan Carpenter, founder of Vintage Chef Co

Recipe by:
Teagan Carpenter

The perfect side dish for any occasion!

If there’s one thing I’m always asked to bring to a BBQ, a family do, or a “just bring a plate” situation… it’s this.

This fried rice salad has been my ride-or-die side dish for years. It’s the kind of recipe that has people hovering around the bowl and somehow ends up being the most talked about dish on the table, even next to the snags and steaks.

I love it because it’s super quick and easy to make but ridiculously versatile. You can serve it warm if you’re feeding the crew straight away, but it really shines as a cold rice salad for BBQs or when you need something that travels well and feeds a crowd.

Trust me once you make it, you’ll be that person who’s always asked to bring the salad. And honestly? I’m okay with that!

Teagan's Fried Rice Salad

Print Recipe

Prep Time 30

Cook Time 10

Servings: 12 people

Course: Side Dish

Ingredients Method Notes

Ingredients

4 packets microwave rice (250g)
1 cup green peas defrosted
2 cups sliced mushrooms
1 cup diced bacon
1 cup diced red capsicum
1 cup grated carrot
1 tin baby corn spears chopped (410g)
1 tin bean sprouts (410g)
To taste soy sauce
Dash sesame oil for sautéing

Method

Cook rice as per packet instructions, then cool.
Sauté your onion, bacon, capsicum, carrot and mushroom in sesame oil until tender and cooked through.
Once sautéing is complete, push the ingredients to the side of the pan then add your 4 eggs to the other side and begin to scramble.
After the eggs have scrambled, combine the rest of the ingredients from the pan together with the eggs and this will form your veggie and egg mix. Allow this to cool before moving to the next step.
To finish, mix your rice, defrosted peas, veggie and egg mix and then add in some soy sauce until you reach your desired flavour.

Notes

You can use home cooked rice, just make sure it is nice and cold with each grain seperate and not gluey. There is the option to fry rice in a hot pan or bake in the oven to add some texture with sesame oil. However it's perfectly fine to use cold cooked rice, just make sure it's not over cooked.

Removing the bacon or swapping to a gluten free soy sauce are both great ways to make this dish vegetarian and gluten free.

Meet Teagan - Founder Vintage Chef Co

Hey I'm Teagan! Down-to-earth homegirl from the Barossa Valley who had big dreams and brought them to life.

I am living proof that when you are ready to make the “Shift” into who you are supposed to be, the magic happens.

The past 10 years have been marked by self-belief and risk-taking, and it has all paid off in creating my dream life.

There was a time when I felt unfulfilled in my job and missed quality time with my children. I soon found my purpose in my passion for food. From there, I worked towards my vision and goals, and everything grew organically because I was having fun, paired with my "it's going to work mindset", I have founded 3 multi-seven-figure companies as an entrepreneur.