Total Time
20mins
Prep 10 mins
Cook 10 mins

There's a print shop on San Gabriel Road in So Cal called *Happy & Lucky* and it cracks me up every time I see it because it really makes no sense. So I decided to rename this fried rice in honor of that print shop. Which also makes no sense.

Ingredients Nutrition

Directions

  1. Add rice to boiling water in a saucepan, stir in Vegemite, reduce heat and cook 15-20 minutes, until rice is tender. Set aside in fridge to cool completely. (The secret to fluffy fried rice is to use cold cooked rice; otherwise, it’ll be sticky).
  2. Heat a frying pan or wok, add a little oil and stir fry onion, garlic and bacon until onion is tender and bacon cooked through.
  3. Add shrimp and fry 2 minutes, stirring constantly.
  4. Add vegetables and hoisin sauce and stir fry a further 2 minutes.
  5. Stir in cooked rice and bean sprouts until heated.
  6. Scramble the eggs, roughly chop, then fold into rice mixture thoroughly. Serve hot.

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