Bacon-fried rice is easy to make and is loaded with crispy bacon and fluffy eggs. It’s got amazing flavors from garlic and onion and the sauce for fried rice is perfect! It’s all about the sauce, make a perfect sauce, and your fried rice will be better than the take-out version.
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Breakfast (or lunch/dinner) in 15 minutes with bacon fried rice
Yes, that’s right, fried rice for breakfast! You got smoky crispy bacon, fluffy scrambled eggs, and vegetables loaded in this fried rice. This bacon fried rice recipe is a classic side dish for Asian dishes.
Adding crispy bacon to fried rice takes it to a new level. Terrific in taste, and highly versatile.
It’s a quick dish that comes together in 15 minutes or less. You can adapt it and add what you want.
For the best experience don’t skip fluffy scrambled eggs and crispy bacon, use any mix of frozen vegetables you like.
Fried rice is easy to make, but it’s the sauce that makes a whole lot of difference. Get the sauce for bacon fried rice right, and you can forget your favorite restaurant takeout! While some recipes use just soy sauce, this recipe makes restaurant-quality fried rice sauce. There’s more than just soy sauce.
Ingredients needed
You will need-
- 2 cups day old rice (chilled preferably)
- 4 ounces bacon, chopped
- 3 large eggs, beaten
- ½ white onion, diced
- 3 cloves garlic, minced
- 1 cup frozen vegetables mix (I used carrot and peas), no need to thaw
- ¼ cup green onion
- 2 teaspoon cooking oil like canola oil (you’ll need this if you don’t get enough bacon fat), I got enough bacon fat, skipped oil
Fried rice sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese cooking wine (substitute with mirin or rice wine vinegar)
- ¼ teaspoon white pepper, ground
- ½ teaspoon sesame oil
- Rice – Day-old rice is great for fried rice recipes. If you don’t have leftover rice, cook rice the same day, cool completely, and if time permits chill it in the refrigerator for 30 minutes to 1 hour. Long-grain rice works best for bacon-fried rice recipes like jasmine rice.
- Bacon – choose good quality regular-thickness bacon, not the thick ones. Cut bacon into 1-inch pieces.
- Eggs – use large eggs, if you love eggs add more. If you aren’t a fan of eggs, you can skip it. I find fried rice with eggs is tastier than without.
- Aromats – onion, garlic, and green onion.
- Vegetables – add anything that is your favorite. Diced carrots, shredded cabbage, chopped broccoli, snow peas, bok choy, diced mushrooms, and frozen corn.
- Sauce – There’s more than just soy sauce. Oyster sauce, dark soy sauce, Chinese cooking wine, white pepper, and sesame oil goes in the sauce.
How to make it
Get all ingredients prepped, measured, and ready. Assembled everything near the stove, you have to move fast while cooking bacon fried rice. Use a wok or large skillet to cook fried rice.
Begin by making fried rice sauce. Mix oyster sauce, dark soy sauce, Chinese cooking wine (I used rice wine vinegar), white ground pepper, and sesame oil. Set it near the stove.
Heat work on high heat. Fry bacon pieces in a wok tossing frequently until bacon is crispy and brown. Using a slotted spoon remove crispy bacon pieces from a bowl, and set aside.
Use bacon fat left in a wok to cook bacon fried rice. Note: if bacon fat isn’t enough, you can add little cooking oil to the wok.
On high heat, saute diced onion and minced garlic in bacon fat for 20 to 30 seconds.
Push onion-garlic mix to one side of the pan and pour beaten eggs on the empty side. Quickly move the beaten egg around with a spatula until it’s just about cooked. You’ll know eggs are just about cooked when it starts forming into big lumps.
Stir scrambled eggs, onion garlic mix all together.
Add in frozen vegetable mix. Toss and cook for a minute or two. No need to thaw frozen vegetables. When added frozen to the pan, it will quickly defrost and high heat will evaporate the water quickly.
Add day-old cooked rice and pour the prepared sauce over it.
Quickly toss everything together and cook for 1 to 2 minutes or until rice is evenly coated in sauce and the liquid evaporates.
Add crispy bacon and green onion, and toss well.
Serve immediately!
Tips for success
Day-old rice is best because the grains are dry and crumbly. Freshly cooked rice will be wet and have surface moisture which will make it too sticky and might turn fried rice into mush. While freshly cooked rice can be used, the results may not be the same.
Useful hack. No leftover rice? Need some for an emergency to make fried rice? Cook rice, spread on a large tray and cool it and then pop it in the freezer so it’s dry. Note rice triples in volume when cooked. 1 cup of medium or long-grain rice will yield 3-4 cups of rice.
Mise en place. The most important step in any stir-fried dish you get all the ingredients chopped, measured, and ready near the stove to be thrown into the pan and tossed.
Large pan. Use a wok or a big wide skillet. The surface area should be big so you can toss rice around so it can stir-fry and not steam in the pan.
High heat. Cook everything on high heat moving it quickly and frequently.
Keep tossing. Do not let the ingredients sit for long while cooking. Do not let veggies sit in a wok to steam cook.
Best quality sauce. Use the best quality oyster sauce, soy sauce, and if available Chinese cooking wine. Bacon fried rice recipe taste depends on it. Choose low-sodium soy sauce, it’s less salty and better for health.
What to serve with fried rice
Serve bacon fried rice with any Asian dishes like-
- Chicken and broccoli stir fry
- Thai basil chicken
- Cashew chicken
- Cantonese chicken with mushrooms
- Shrimp stir fry
- General Tso chicken
- General Tso tofu
- Mongolian chicken
Common questions
I recommend long-grain white rice. You can use any white rice variety short, medium, or long-grain rice. Any cooked cold rice will be fine, white, and brown.
The rice needs to be cold so every grain is dry and it’s perfect when you stir fry. Freshly cooked rice is warm and it will be soft. When you stir fry freshly cooked rice it will turn gluey.
Absolutely. You can use freshly chopped vegetables. To keep it authentic, use the Asian vegetables combo – carrot, peas, green beans, and corn or Asian greens like bok choy.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Recommend you use it up within 4 days for food safety concerns.
To reheat frozen fried rice, defrost it overnight inside the refrigerator. Pop in a skillet or wok and reheat on the stove.
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📋15 Minutes Bacon Fried Rice
Ingredients
- 2 cups day-old rice chilled preferably
- 4 ounces bacon chopped
- 3 large eggs beaten
- ½ white onion diced
- 3 cloves garlic minced
- 1 cup frozen vegetables mix I used carrot and peas, no need to thaw
- ¼ cup green onion
- 2 teaspoon cooking oil like canola oil you’ll need this if you don’t get enough bacon fat, I got enough bacon fat, skipped oil
- Fried rice sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese cooking wine substitute with mirin or rice wine vinegar
- ¼ teaspoon white pepper ground
- ½ teaspoon sesame oil
Instructions
- Get all ingredients prepped, measured, and ready. Assembled everything near the stove, you have to move fast while cooking bacon fried rice. Use a wok or large skillet to cook fried rice.
- Begin by making fried rice sauce. Mix oyster sauce, dark soy sauce, Chinese cooking wine (I used rice wine vinegar), white ground pepper, and sesame oil. Set it near the stove.
- Heat work on high heat. Fry bacon pieces in a wok tossing frequently until bacon is crispy and brown. Using a slotted spoon remove crispy bacon pieces from a bowl, and set aside.
- Use bacon fat left in a wok to cook bacon fried rice. Note: if bacon fat isn’t enough, you can add little cooking oil to the wok.
- On high heat, saute diced onion and minced garlic in bacon fat for 20 to 30 seconds.
- Push onion-garlic mix to one side of the pan and pour beaten eggs on the empty side. Quickly move the beaten egg around with a spatula until it’s just about cooked. You’ll know eggs are just about cooked when it starts forming into big lumps.
- Stir scrambled eggs, onion garlic mix all together.
- Add in frozen vegetable mix. Toss and cook for a minute or two. No need to thaw frozen vegetables. When added frozen to the pan, it will quickly defrost and high heat will evaporate the water quickly.
- Add day-old cooked rice and pour the prepared sauce over it.
- Quickly toss everything together and cook for 1 to 2 minutes or until rice is evenly coated in sauce and the liquid evaporates.
- Add crispy bacon and green onion, and toss well.
- Serve immediately!
Notes
Nutrition
Recipe Notes
- Day-old rice is best. The grains are dry and crumbly. Freshly cooked rice will be wet and have surface moisture which will make it too sticky and might turn fried rice into mush. While freshly cooked rice can be used, the results may not be the same.
- Useful hack. No leftover rice? Need some for an emergency to make fried rice? Cook rice, spread on a large tray and cool it and then pop it in the freezer so it’s dry. Note rice triples in volume when cooked. 1 cup of medium or long-grain rice will yield 3-4 cups of rice.
- Mise en place. The most important step in any stir-fried dish you get all the ingredients chopped, measured, and ready near the stove to be thrown into the pan and tossed.
- Large pan. Use a wok or a big wide skillet. The surface area should be big so you can toss rice around so it can stir-fry and not steam in the pan.
- High heat. Cook everything on high heat moving it quickly and frequently.
- Keep tossing. Do not let the ingredients sit for long while cooking. Do not let veggies sit in a wok to steam cook.
- Best quality sauce. Use the best quality oyster sauce, soy sauce, and if available Chinese cooking wine. Bacon fried rice recipe taste depends on it. Choose low-sodium soy sauce, it’s less salty and better for health.
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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