This is the best way to use left-over steamed rice. My mum used to cook this with leftovers when I was a kid and I remember my grandma rolling it into little balls for me.






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  • 2 tbsp grapeseed oil
  • 1 cup finely chopped bacon
  • 2-3 garlic cloves, finely chopped
  • 370 g (2 cups) cold cooked white rice
  • salt, to taste
  • 2 eggs
  • ½ cup thinly sliced spring onions

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat 1 tablespoon oil in a large frying pan over medium heat. Add the bacon and cook until golden and crisp. Remove from the pan, leaving as much fat in the pan as possible. Reduce the heat a little, add the garlic and stir until golden but not burnt. Add the cooked rice and a pinch of salt (be careful not to add too much as the bacon fat already has a lot of salt) and toss until the rice is warmed through and is glossy.
  2. Heat the remaining oil in a separate frying pan over medium heat. Once the oil is hot, break the eggs into the pan trying to keep them separate. The pan should be hot enough, so the edges of the eggs turn brown and crisp but do not burn. Use a spoon to ladle the oil over the eggs so the centre of the eggs cook, but the yolks stay runny.
  3. Stir most of the spring onions through the rice, reserving some to garnish. Divide the rice between bowls, top with a fried egg and the reserved spring onions and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.