Quick and Flavorful Bacon Fried Rice Recipe
A vibrant and satisfying one-pan meal that brings together crispy bacon, tender vegetables, fluffy scrambled eggs, and perfectly seasoned rice for a restaurant-quality dinner at home.
Why You’ll Love This Recipe
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Maximum flavor with minimal effort, thanks to rendered bacon fat that infuses every grain of rice.
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Versatile—swap in your favorite vegetables or proteins to suit dietary preferences.
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Ideal for using up day-old rice, making it a great way to transform leftovers into something special.
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A crowd-pleaser that combines familiar ingredients in a comforting, yet exciting, way.
Ingredients
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1 cup long-grain white rice
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2 cups water
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6 slices thick-cut bacon, diced
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½ sweet onion, diced
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1 cup frozen peas and carrots
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2 large eggs
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1 tablespoon soy sauce, divided
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1 teaspoon minced fresh ginger
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1 teaspoon sriracha (optional)
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2 green onions, thinly sliced
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
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Cook the Rice: In a medium saucepan, bring rice and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a baking sheet to cool; refrigerate for at least 1 hour.
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Render the Bacon: In a large skillet over medium heat, cook diced bacon until it is just cooked through but still slightly chewy. Transfer bacon to a paper-towel–lined plate, reserving 1 tablespoon of bacon fat in the pan.
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Sauté the Aromatics and Vegetables: Add onion to the skillet and cook until translucent, about 5 minutes. Stir in peas, carrots, and ginger; cook for 2 additional minutes. Remove vegetables and set aside.
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Fry the Rice: Add the chilled rice to the skillet with reserved bacon fat and cook over high heat, stirring constantly, until the rice is heated through and slightly crisped, about 5 minutes.
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Scramble the Eggs: Push the rice to one side of the skillet. In a small bowl, beat eggs with 1 teaspoon soy sauce. Pour eggs into the empty side and scramble until just set, then stir them into the rice.
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Combine and Season: Return cooked bacon and vegetables to the pan. Add remaining soy sauce and sriracha, stirring to combine. Sprinkle with green onions and adjust seasoning to taste before serving.
Servings and timing
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Chill Time: 1 hour
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Total Time: 1 hour 35 minutes
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Servings: 4 as a side dish or 2 as a main course
Variations
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Vegetable Medley: Substitute peas and carrots with diced bell peppers, mushrooms, or broccoli florets.
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Additional Protein: Stir in cooked shrimp, chicken, or tofu along with—or instead of—the bacon.
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Heat Level: Omit the sriracha for a mild version or add extra chili oil for more spice.
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Alternative Grains: Use jasmine or basmati rice, or try cooked quinoa or cauliflower rice for a lighter option.
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Herbal Twist: Finish with chopped cilantro or a squeeze of lime juice for bright, fresh notes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water or broth, stirring occasionally until heated through. Alternatively, microwave in short intervals, stirring between each, until hot.
FAQs
How do I achieve the best texture for fried rice?
Use cold, day-old rice that has been spread out to dry; this prevents clumping and yields separate, fluffy grains.
Can I make this recipe gluten-free?
Yes. Substitute tamari or another gluten-free soy sauce for the regular soy sauce, and verify that any additional sauces are certified gluten-free.
What if I don’t have day-old rice?
Cook the rice ahead of time, then spread it on a baking sheet and refrigerate uncovered for at least 1 hour to remove excess moisture.
Is it possible to omit the eggs?
Absolutely. Simply skip the egg step and proceed with stir-frying the rice, vegetables, and bacon together.
How can I add more vegetables?
Increase the volume of peas and carrots or add other quick-cooking vegetables such as peas, corn, or finely chopped zucchini.
What cut of bacon is best?
Thick-cut bacon provides more substantial bites and renders enough fat for cooking, but regular-cut bacon will also work.
Can I prepare this dish in advance?
You can cook all components ahead of time and refrigerate separately; combine and briefly stir-fry when ready to serve.
How do I prevent soggy fried rice?
Ensure rice is cold and dry, and avoid overcrowding the pan. High heat helps evaporate moisture quickly.
What other seasonings work well?
A touch of toasted sesame oil, a pinch of white pepper, or a dash of oyster sauce can deepen the flavor profile.
Can this recipe be frozen?
Freezing is not recommended, as the rice may become mushy upon thawing and reheating.
Conclusion
This bacon fried rice elevates simple ingredients into a quick, full-flavored meal that’s perfect for busy weeknights or for impressing guests. Its adaptability and ease of preparation make it a reliable choice whenever you crave a satisfying, homemade dish. Give it a try and customize it to your liking for a deliciously personalized experience.
Quick and Flavorful Bacon Fried Rice Recipe
A quick and flavorful bacon fried rice that comes together in just 20 minutes, combining crispy bacon, tender vegetables, and fragrant rice for an easy weeknight meal.
- Author: sarra
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Lactose
Ingredients
- 4 slices bacon, chopped
- 2 cups cooked day-old white rice
- 2 eggs, lightly beaten
- ½ cup diced onion
- ½ cup frozen peas and carrots
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, sliced
- 1 tbsp vegetable oil
- Salt and pepper, to taste
Instructions
- In a large skillet or wok over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving about 1 tbsp of bacon fat in the pan.
- If needed, add the vegetable oil to the pan. Add diced onion and sauté until translucent, about 2 minutes.
- Add minced garlic and frozen peas and carrots; cook until heated through, about 2 minutes more.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and scramble until just set, then mix with the vegetables.
- Add the cold rice to the pan, breaking up any clumps. Drizzle with soy sauce and sesame oil, then stir-fry until the rice is evenly coated and heated through, about 3–4 minutes.
- Return the crispy bacon to the pan and toss to combine. Stir in sliced green onions.
- Season with salt and pepper to taste. Serve immediately.
Notes
- For best texture, use day-old rice that’s been refrigerated overnight.
- Swap soy sauce for tamari to make this gluten-free.
- Add a pinch of red pepper flakes or a dash of Sriracha for heat.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 115 mg
Keywords: bacon fried rice, quick fried rice, easy bacon rice, weeknight dinner