Easy Bacon Fried Rice
Crispy bacon, fluffy eggs, and day-old rice come together for a quick, savory fried rice. It’s smoky, satisfying, and weeknight-fast.
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Servings:
Ingredients
Main Ingredients
- 4 cup cooked day-old white rice, chilled Cold, leftover rice works best
- 8 oz thick-cut bacon, cut into small pieces Thick-cut gives bigger, crisp bits
- 0.75 cup beaten eggs
- 1 cup frozen peas and diced carrots
- 0.5 cup yellow onion, finely diced
- 2 tsp garlic, minced
- 0.5 cup scallions, thinly sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce Optional, for extra savoriness
- 1 tsp toasted sesame oil
- 1 tbsp neutral cooking oil Canola or avocado oil
- 1 tbsp unsalted butter
- 0.25 tsp ground black pepper
- 0.25 tsp fine salt Adjust to taste
Instructions
Preparation Steps
- Loosen the cold rice with your hands to separate any clumps.
- Heat a large wok or skillet over medium heat. Add bacon and cook until crisp, 6–8 minutes.
- Scoop bacon to a bowl. Leave about 1 tablespoon drippings in the pan; discard the rest.
- Melt butter in the pan. Pour in beaten eggs and softly scramble. Transfer to the bowl.
- Add neutral oil if needed. Sauté onion until translucent, about 2 minutes. Stir in garlic for 30 seconds.
- Add peas and carrots. Cook, stirring, until heated through and bright.
- Add rice. Press into the pan to sear 1 minute, then stir-fry until hot and steamy.
- Pour in soy sauce, oyster sauce, and sesame oil. Add pepper. Toss to coat evenly.
- Return bacon and eggs. Fold in scallions. Taste and season with salt if needed. Serve hot.
Notes
Variation: Add a pinch of white pepper or a splash of chili oil for gentle heat. For a veggie boost, stir in a handful of shredded cabbage with the onions. Leftovers reheat well in a hot skillet; sprinkle with a little water to revive moisture.
This recipe is an original creation inspired by classic Easy Bacon Fried Rice flavors. All ingredient ratios and instructions are independently developed.