This savory bacon fried rice is packed with flavors and textures. I’m talking crispy, smoky bacon, tender vegetables, fluffy eggs, and an umami-rich sauce.
It’s a quick and satisfying meal that’s even better than takeout! Better yet, it costs a fraction of a restaurant dish and is ready in just 30 minutes.
This is my go-to when I need something hearty and comforting. It’s especially ideal as a late-night snack after a night on the town.
Why You’ll Love This Bacon Fried Rice
Quick Meal with Pantry Staples: This one-pan dish is ready in a flash. Plus, it calls for pantry staples, which I bet you already have on hand.
Versatile Recipe: Easily customize this dish with leftover chicken, shrimp, or tofu. And feel free to jazz up the sauce, too.
Leftover Magic: Bacon fried rice is an excellent way to repurpose leftover rice and transform it into a brand-new, exciting meal your whole family will love.
Ingredients
- Thick-Cut Bacon: Brings a smoky, savory crunch, enhancing the dish with its rich, fatty flavor.
- Onion: Adds a sweet, aromatic base that infuses the rice with depth and character.
- Garlic: Delivers a sharp, pungent kick, essential for building foundational flavors.
- Frozen Peas and Carrots: Introduce color and a mild sweetness, adding texture and nutrients.
- Long-Grain Rice: Serves as the hearty backbone of the dish, with grains that stay separate and fluffy. Day-old rice is the best choice.
- Eggs: Provide richness and protein, scrambled into the rice for a creamy texture.
- Soy Sauce, Oyster Sauce & Sesame Oil: These seasonings meld to create an umami-packed, salty-sweet coating for the rice, enhanced by a nutty aroma.
- Salt and Pepper: Simple seasonings that fine-tune the overall flavor profile.
- Green Onions: Offer a mild, crunchy finish and a burst of fresh color in every bite.
How to Make Bacon Fried Rice
Tired of greasy takeout that leaves you feeling sluggish?
Look no further than this bacon fried rice recipe – a game-changer that will have you ditching the delivery menu for good!
Check out how easily it comes together:
1. COOK. Cook the bacon from cold in a large skillet. Remove from the pan, but reserve the bacon fat.
2. SAUTÉ. In the same skillet, cook the diced onion until translucent, about 3-5 minutes. Then, add the minced garlic, frozen veggies, and cold rice.
3. SCRAMBLE. Push the rice and vegetables to one side of the pan. Scramble the eggs in the empty side then combine.
4. SEASON. Increase the heat and add the sauces, mixing until well combined.
5. SERVE the rice hot, garnished with chopped green onions.
Tips For the Best Bacon Fried Rice
Whether you enjoy this bacon fried rice for breakfast, lunch, or dinner, I guarantee it’ll become a new favorite. It’s total comfort in a bowl.
But be sure to read these tips before you start!
- Use cold, day-old rice. The key is using day-old rice so it’s nice and dry, allowing it to crisp up in the hot pan and soak up all those amazing flavors. Freshly cooked rice will go mushy.
- Use long-grain rice. I like Jasmine, but any long-grain will do. Avoid short grains, which turn mushy.
- Don’t drain the bacon fat. Use it to cook the onions and veggies to amp up that smokey flavor.
- High heat. Once everything is combined, cook the fried rice on high heat to get a nice crispy texture.
- Season well. Taste and add more soy sauce, oyster sauce, sesame oil, salt, and pepper as needed.
- Give it heat. Add 1-2 teaspoons of sriracha, or serve with a spoonful of crispy chili on top.
- Variations. Try other proteins like diced chicken, ham, shrimp, or tofu. Or mix in additional vegetables like bell peppers, mushrooms, corn, or broccoli.
- Serving suggestions. Pair bacon fried rice with other Asian-inspired dishes, such as stir-fried vegetables, teriyaki chicken, crispy egg rolls, or potstickers.
How to Store
What I love most about this dish (besides the bacon, of course) is how easy and versatile it is. It’s the perfect way to use up leftover rice and veggies in your fridge.
That said, it does limit how long it stays fresh.
Rice is generally safe for 4-5 days after cooking (the first time), provided it is refrigerated no more than 2 hours after cooking.
So, if the rice is already 3-4 days old, you’ll need to eat the fried rice right away. It won’t stay fresh after that.
Also, fried rice will dry out in the fridge, so it’s best to enjoy it sooner rather than later.
To Store: Transfer cold fried rice to an an airtight container and refrigerate for 2-3 days.
To Freeze: Freeze bacon fried rice in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw in the fridge overnight.
To Reheat: For best results, reheat bacon fried rice in a skillet over medium heat. Add a little water or oil to prevent drying out. Alternatively, you can microwave it on high for 1-2 minutes, stirring halfway through to ensure even heating.
More Better than Takeout Recipes You’ll Love
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Pineapple Fried Rice
Bacon Fried Rice
4
servings10
minutes20
minutes368
kcalThis savory bacon fried rice is packed with flavors and textures. I’m talking crispy, smoky bacon, tender vegetables, fluffy eggs, and an umami-rich sauce.
Ingredients
6 slices thick-cut bacon, chopped
1/2 large onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots
4 cups cooked and cooled long-grain rice (preferably day-old)
3 large eggs, beaten
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste
2 green onions, chopped
Instructions
- Add the chopped bacon to a large, cold skillet. Turn the heat to medium and cook until crispy. Remove from the pan to a paper towel-lined plate. Set aside.
- In the same skillet, add the diced onion and cook until translucent in the bacon grease, about 3-5 minutes.
- Add the minced garlic and frozen peas and carrots. Sauté for 2-3 minutes until vegetables are tender. Then, add the cold rice and cook for 2-4 minutes, stirring well.
- Push the rice and vegetables to one side of the pan. Add the whisked eggs to the empty side and scramble until cooked through. Mix the eggs into the vegetables.
- Increase the heat to high. Add the soy sauce, oyster sauce, sesame oil, and chopped cooked bacon. Mix well to combine all ingredients, and add salt and pepper to taste.
- Cook for 1-2 more minutes, then serve hot with chopped green onions for garnish. Enjoy!
Notes
- Use day-old, chilled rice for the best taste and texture. It prevents the fried rice from getting mushy.
- Feel free to add other proteins like chicken, shrimp, or ham to make it a complete meal.
- For a spicy kick, add some sriracha, red pepper flakes, or crispy chili oil.
The Bacon Fried Rice was so good! Using 4 cups of rice made it possible to have leftovers the following day. I think it tastes even better on day two!