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+ servings
a plate of fried rice with bacon, eggs, carrots and onions
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5 from 1 vote

Bacon Fried Rice

Quick, easy and tasty Bacon Fried Rice made with ingredients already available in your kitchen. Great for everyday meals!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Cuisine: Asian Fusion
Keyword: bacon fried rice
Servings: 3 people
Calories: 407kcal
Author: Sophie

Ingredients

  • 2/3 - 3/4 cup diced thin-cut bacon (about 4-5oz)
  • 2 medium to large eggs, beaten
  • 1 1/2 cup day-old, refrigerated cooked rice (about 7.5oz, preferably long grain white rice)
  • 1/4 cup diced yellow onion
  • 1/4 cup finely diced carrots
  • 1/4 teaspoon salt
  • 1 teaspoon soy sauce (to taste)
  • 1/4 teaspoon freshly-cracked black pepper
  • 2 teaspoons minced garlic
  • 2 tablespoons chopped scallions

Instructions

  • Place a heavy-bottomed pan over medium heat. Once the pan is hot, add diced bacon. Stir and cook slowly to render the fat, about 3-5 minutes. The bacon does not need to be crispy. Transfer bacon to a bowl and set aside.
  • Reserve 3-4 tablespoons of bacon fat and discard the rest. Add about ½ tablespoon of bacon fat back to the pan and once it is hot, pour the beaten egg into the pan. Scramble quickly and remove the eggs from the pan while it is still fairly runny.
  • Add another tablespoons of bacon fat to the pan, then add diced onion and carrots. Stir and cook for about 1-2 minutes. Then add minced garlic and cook for another 30 seconds until fragrant.
  • Add more bacon fat to the pan if needed. Increase the heat to medium-high and add the cooked rice. Stir and toss constantly to break up the rice for a minute. Add salt and soy sauce, then continue to toss and cook for another 1-2 minutes until the rice firms up.
  • Add bacon to the pan and stir to combine with the rice for 30-45 seconds. Then add beaten eggs and chopped scallions. Give everything a quick stir. Taste and adjust seasonings to your likings.
  • Transfer the fried rice to a serving plate and sprinkle black pepper on top. Serve hot.

Notes

I recommend using long-grain rice (such as jasmine rice) that is day-old and refrigerated.  When cooking the rice, use 10-15% less water than you usually use to get the best texture for the fried rice.
If you don’t have leftover rice, cook some fresh rice. Once time is up, open the rice cooker and let all the steam evaporate. Spread the rice thinly on a plate or tray to cool them a little more, and then either chill in your refrigerator or in the freezer if you need to make the dish soon.

Nutrition

Calories: 407kcal | Carbohydrates: 27g | Protein: 14g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 748mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2003IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg