Why I Love This Recipe
There are days when I just want to throw something together with what’s in the fridge. That’s where this bacon fried rice comes in. I first made it on a Sunday night with leftover rice and a few strips of bacon we had sitting in the fridge. My husband took one bite, looked at me wide-eyed, and said, “Why haven’t you made this before?” Now it’s one of those recipes I can make without even thinking — and it always disappears fast.
This dish checks all the boxes. It’s fast, filling, and flavorful. And best of all, it only takes one pan and under 30 minutes.
Ingredients (Serves 4)
- 4 cups cooked white rice (day-old rice works best)
- 6 slices thick-cut bacon, chopped
- 2 eggs
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 3 green onions, sliced
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional but tasty)
- 1 teaspoon sesame oil
- Salt and black pepper to taste
Step-by-Step Instructions
1. Prep Everything First
Cut the bacon, slice the onions, and measure out your sauces. Have your cold rice ready. This dish moves fast, so it helps to be ready.
2. Cook the Bacon
Heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. Stir often so it doesn’t burn. Once done, remove the bacon with a slotted spoon and set it aside. Leave a little of the bacon grease in the pan (about 1 to 2 tablespoons).
3. Scramble the Eggs
Crack the eggs into the same pan and quickly scramble them. Don’t overcook them — just get them lightly fluffy. Then push them to one side of the pan.
4. Sauté the Veggies
Add garlic, carrots, and peas to the other side of the pan. Let them cook for 2–3 minutes until the carrots soften just a bit.
5. Add the Rice
Toss in your cold rice. Break up any clumps with a spatula or spoon. Keep the heat at medium-high and let the rice get a little toasty. That’s what gives fried rice that signature flavor.
6. Season and Toss Everything Together
Add the soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix well. Let it cook another 2–3 minutes so the flavors soak into the rice.
7. Finish with Bacon and Green Onions
Add the cooked bacon back to the pan, along with chopped green onions. Give it a good mix, then taste and adjust seasoning if needed.
Pro Tips
- Use day-old rice: Fresh rice is too soft. If you’re in a hurry, spread hot rice on a plate and chill in the fridge for 20 minutes.
- Don’t skip the sesame oil: It adds that toasty, nutty depth.
- Make it spicy: Add a dash of chili sauce or crushed red pepper if you like heat.
- Go veggie: Swap bacon for tofu and skip the eggs for a vegetarian version.
Nutrition Info (per serving, approx.)
- Calories: 420
- Protein: 14g
- Carbs: 42g
- Fat: 20g
- Fiber: 2g
- Sodium: 650mg
FAQs
Can I use brown rice instead?
Yes, brown rice works great. It’s a little chewier but adds fiber. Just make sure it’s cold before you use it.
What’s the best way to store leftovers?
Keep it in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to keep it from drying out.
Can I freeze it?
Yes! Let it cool completely, then freeze in a sealed container. It reheats well in a skillet or microwave.
Is this kid-friendly?
Definitely. Kids usually love the bacon and egg combo. If they don’t like peas or carrots, just leave them out.
My Final Thoughts
This bacon fried rice recipe is one of those go-to meals you’ll want to keep in your back pocket. It’s forgiving, fast, and flexible. Plus, it makes the most of basic ingredients you probably already have. If you try it, I’d love to hear how it turns out — and if you add your own twist, let me know that too.
