Bacon Fried Rice
This bacon fried rice puts takeout to shame! Garlicky and loaded with bacon, scrambled eggs and sweet peas. It is made quickly in a wok or skillet, and on the table in less than 20 minutes.
For more Asian-inspired recipes with rice, check out my Chicken Fried Rice (Benihana-Style) and Bibimbap (Korean Beef and Rice Bowl).
(This post is sponsored by Carolina® Rice. All opinions are my own.)
The Best Chinese-Style Bacon Fried Rice!
I wish words could convey how delicious this bacon fried rice is.
Delicious, appetizing, delectable, exquisite… No, nope! Not even close to expressing it.
So I’m gonna leave that up to you. Make this recipe, then come back here and tell me how life changing it was!
My family absolutely loves it and requests it all the time. They even eat it for breakfast! I mean… it’s got bacon and eggs, so I suppose it’s acceptable, right?
The good news is that it’s very easy to make, so you can quickly whip it up whenever the craving hits.
Because, believe me, it will!
In this post, you will learn:
- What ingredients go into Bacon Fried Rice.
- What type of rice is used to make it.
- How to make Bacon Fried Rice.
- Serving suggestions.
- Frequently asked questions.
Plus a printable recipe!
To make this bacon fried rice recipe, you will need:
RICE – I use Long Grain & Jasmine Rice Blend from Carolina® Rice. You’ll have to cook it 1 to 2 days before and chill in the fridge.
BACON – Get thick-cut bacon, as it’s easier to dice and will hold its shape better. A good trick to cut up raw bacon is to freeze it for 10 to 15 minutes before cutting with a sharp knife!
ONION – I use a large yellow onion, but this recipe would also work with red onions or even shallots.
GARLIC – Always a must!
PEAS – Do yourself a favor and buy frozen peas so you don’t have to spend hours in the kitchen shelling them. No need to thaw either, just add them frozen to the wok and let them defrost on the stove!
EGGS – Don’t like eggs in your fried rice? Just omit them!
SCALLIONS – Also known as green onions.
OIL – Something neutral, like vegetable or canola oil. Olive oil doesn’t pair well with the other flavors here.
SOY SAUCE – Dark soy sauce is the best for fried rice. It is thicker and taste slightly less salty than light soy sauce.
SESAME OIL – Optional, but highly recommended! Give a special toasty and nutty flavor that you can’t replicate with other ingredients.
You will notice that I don’t add salt to this bacon fried rice. That is because the soy salt is salty enough for me, and the cooked rice was cooked in salted water.
However, I recommend you taste at the end and add salt if needed.
What type of rice is used for bacon fried rice?
Unlike my Teppanyaki-style fried rice, which is better made with medium-grain rice, here we are taking inspiration on Chinese fried rice and will be using the long-grain variety.
The goal is to use a rice variety that will cook up fluffy, fry up evenly and without clumps, with the individual grains remaining firm and distinct.
I’ve been using the Fried Rice Blend from Carolina® Rice for my fried rice recipes and am hooked! It’s a blend of long-grain white rice and jasmine rice, with a sweet and slightly nutty flavor and aroma.
Their rice grains are not only non-GMO verified, but also constructed to provide the optimum texture for stir-frying. So it withstands high temperatures while still sustaining a sturdy texture.
Can I use fresh rice?
Fried rice is best made with rice that has been chilled in the fridge for at least 12 hours, preferably spread into an even layer on a baking sheet so it can dry out.
However, if you are craving fried rice and don’t want to wait that long, I’ve got a trick for you!
Cook the rice, let it come to room temperature, spread into an even layer on a baking sheet, cover with plastic and freeze for 15 to 20 minutes. That should do it!
But next time you cook white rice, make extra so you can have leftovers to make fried rice. You can even freeze the rice and defrost whenever the bacon fried rice cravings strike!
How to make Bacon Fried Rice
There is a reason fried rice is such a popular dish: not only it is quick and simple to make, but also very easy to adapt.
High heat, rice and oil are the base. The bacon is also a must, otherwise it won’t be bacon fried rice. Everything else is adaptable!
Add some veggies (cabbage pairs amazing with the bacon), another source of protein (chicken would be great here), or even some kimchi.
Don’t have a wok? Don’t fret! You can use a large non-stick skillet instead. Just make sure it’s piping hot and that your rice is cold so it doesn’t clump and crisps up nicely!
Recommended tools and equipment: wok, wok spatula.
Here’s how I make bacon fried rice. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
- Cook the rice the night before and chill overnight. You can also use leftover rice that has been chilled.
- Sauté the bacon, with a little bit of oil (to get things going faster), until golden brown but not crispy. Drain some of the fat, leaving just 2-3 tablespoons in the skillet.
- Cook the aromatics. Start by sautéing the onion and scallions until softened. Then, add the garlic and sauté for another minute or until fragrant.
- Scramble the eggs. Spread the bacon/onion mixture to the sides, opening a hole in the middle of your wok. Crack the eggs and gently scramble them until just almost done. Then, mix everything together.
- Stir in the peas and cook for 1-2 minutes or until no longer frozen.
- Add the rice and combine. Stir fry for 4-5 minutes or until hot and beginning to crisp up.
- Season with freshly ground pepper and stir in the soy sauce.
- Remove from heat and drizzle the sesame oil before serving.
- If you like crispy fried rice, don’t stir too much once you’ve added the rice. Give it little frequent pauses so it can interact with the hot pan and then press gently to encourage some more toasting.
Bacon fried rice can be served as a side dish or as the main entree, accompanying some kind of protein.
When serving as the main dish, I like to top with sunny-side up eggs to make a filling meal. The silky yolk running towards the fried rice and bathing it with its yellow yumminess is something that always impress!
You can also serve with a side salad, like this Asian Salad with Sesame Ginger Vinaigrette or this Thai Cucumber Salad.
Frequently Asked Questions
Fried rice tastes best when freshly stir-fried. That being said, if you don’t mind compromising a bit of quality, you can make it up to 2 days ahead.
Leftovers, when stored in an airtight container in the fridge, will keep well for up to 3-4 days.
Heat a little bit of oil in a wok and stir-fry the leftovers until hot.
Yes, you can freeze bacon fried rice for up to 3 months. When ready to serve, defrost overnight in the fridge and stir-fry to reheat.
Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.
Bacon Fried Rice
- 1 teaspoon vegetable oil
- 1/2 pound bacon, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 scallions, thinly sliced (plus more for garnishing)
- 2 large eggs
- 1 cup frozen peas
- 3 cups cooked cooked [Long Grain & Jasmine Rice Blend from Carolina® Rice], chilled overnight
- 1 tablespoon soy sauce
- Freshly ground pepper, to taste
- 1 tablespoon sesame oil
- Heat a wok pan (or non-stick skillet), over medium high heat, until very hot, about 2-3 minutes.
- Add the oil and sauté the bacon until golden brown but not yet crispy, about 4-5 minutes. If the bacon has rendered too much fat, drain most of it, leaving in the wok just 2 or 3 tablespoons.
- Add the onions and scallion, sautéing until softened, about 2-3 minutes. Then, add the minced garlic and sauté for a minute, until fragrant.
- Push the bacon and onion mixture to the sides, forming a hole in the middle. Crack the eggs and stir to scramble them. Cook the eggs for 30 seconds to a minute, until just almost done. Then, stir to combine with the bacon and onions.
- Add the frozen peas and stir to combine. Cook until no longer frozen, about 2 minutes.
- Stir in the chilled rice, tossing to mix with the other ingredients. Stir-fry for 4-5 minutes, without stirring too much so the rice has a chance to crisp up. You can also gently flatten using a spoon or spatula, so the rice has a chance to interact with the hot pan.
- Pour in the soy sauce and season with freshly ground pepper, stirring so all the grains are coated with the sauce.
- Drizzle the sesame oil and serve immediately, garnished with more sliced scallions.