From pan to plate in 30 minutes, we've hit fast-forward on this fried rice by using microwavable rice. Already cooked, it bypasses boiling your own and waiting for it to cool down. Just toss it in the pan with crispy bacon, egg and bright veg for weeknight ease that's sure to please.
Heat a frypan over medium heat. Crack egg into a bowl and scramble with salt and pepper. Add 1 teaspoon oil and egg to frypan and cook, stirring to break up egg, for 30 seconds or until cooked. Remove egg from pan and set aside.
Chop bacon. Return frypan to heat with remaining oil and bacon and cook, stirring occasionally, for 3–5 minutes or until bacon is crispy. While bacon is cooking, drain and rinse corn.
While bacon is cooking, slice cabbage. Add corn and cabbage to frypan with bacon and cook for 3–4 minutes or until cabbage has wilted.
Chop broccolini, add to pan and cover with a lid. Steam for 3 minutes or until broccolini is tender but retains some bite.
Add rice, breaking up any lumps with the back of a wooden spoon. Add cooked egg, oyster sauce and sesame oil and stir until warmed through and combined.
Divide fried rice between bowls and serve.