Cure & Simple - Recipe

The Recipe

Egg-fried Rice with Sticky Glazed Bacon
Serves: 2 | Cooking time: 20 minutes
  • 5 rashers Cure & Simple Original smoked back bacon
  • 1 tbsp vegetable oil
  • 4 spring onions, sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1/2 tbsp fresh ginger, grated
  • 2 x 250g cooked wholegrain rice pack
  • 1 tbsp sweet chilli sauce
  • 100g peas, frozen or fresh
  • 3 large free-range eggs
  • 1 small cooked chicken breast, shredded For the glaze:
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 1 tbsp sweet chilli sauce
  • 1 tbsp fresh ginger, grated
  1. Preheat the grill to medium and lay the rashers on a baking tray
  2. Mix all the glaze ingredients in a small bowl then brush a couple of teaspoons over each bacon rasher. Place under the grill and cook for 8-10 minutes until crisp and sticky, applying more of the glaze halfway through. Keep the rest of the glaze to use as a dipping sauce for later
  3. Meanwhile, in a large pan heat the oil over a medium heat and add the spring onions, garlic and ginger. Cook for 5 minutes until everything has softened slightly then break the rice up in the packets and add to the pan along with the sweet chilli sauce and peas. Stir everything through to thoroughly coat the rice then move it to one side of the pan
  4. Crack the eggs into the other side of the pan and gently mix them around until they break up into nice cooked chunks. When they’re almost cooked, mix with the rice
  5. Glaze the bacon once more and cut the rashers into a rough dice. Add the bacon to the pan along with the shredded cooked chicken and season to taste. Warm everything through for 2-3 minutes then serve

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef