Savor the crunchy, smoky goodness of Bacon Fried Rice that’ll make your taste buds dance! There’s something incredibly satisfying about golden-brown bacon bits nestled among fluffy grains of rice, each morsel bursting with savory soy and nutty sesame oil. As a passionate home cook, I can’t help but smile when I see that pan come alive with sizzles and pops. This dish is the ultimate blend of comfort food and quick meal magic—perfect for hectic weeknights or lazy weekend lunches when you crave big flavors with minimal fuss. With just a handful of pantry staples and about 25 minutes from start to finish, you’ll have a plateful of aromatic, taste-packed rice that’s both familiar and exciting.
Whether you’re cooking for one or feeding a small crowd, this Bacon Fried Rice is totally beginner-friendly. You’ll start with cold, day-old rice that stays delightfully separate and won’t turn mushy. Then there’s the crisp bacon, the soft scramble of eggs, and the vibrant pops of peas and carrots—all married together by a silky duo of soy sauce and sesame oil. Sprinkle on fresh green onions at the end, and you’ve got a dish that looks as beautiful as it tastes. Full disclosure: I may have licked the spatula more than once while I was perfecting this recipe! So grab your skillet or wok, and let’s make something special that’ll become a beloved staple in your kitchen.
KEY INGREDIENTS IN BACON FRIED RICE
Every ingredient in this recipe plays a starring role, coming together to create a balanced, flavorful dish you’ll want on repeat. From the foundation of rice to the finishing flourish of green onions, here’s why each component matters:
- White rice
Provides the perfect neutral canvas, with chilled, day-old grains that stay firm and separate during stir-frying.
- Bacon
Delivers that irresistibly smoky crunch and rich fat that flavors every bite of rice and veggies.
- Eggs
Add silky richness and protein, creating soft curds that contrast delightfully with crisp bacon.
- Onion
Builds depth of flavor with its natural sweetness, becoming tender and translucent when sautéed.
- Peas and carrots mix
Brings color, nutrition, and a hint of sweetness, balancing the savory notes of bacon and soy.
- Soy sauce
Infuses the rice with a salty, umami punch that ties all the ingredients together.
- Sesame oil
Introduces a toasty aroma and nutty undertone, elevating the overall flavor profile.
- Green onions
Offer a bright, fresh finish, adding a pop of color and mild oniony crispness.
- Salt and black pepper
Fine-tune the seasoning, ensuring every grain is perfectly seasoned without overpowering the other flavors.
HOW TO MAKE BACON FRIED RICE
Let’s dive into the cooking process! This section outlines each step in detail, so you can achieve that ideal balance of crispy bacon, tender eggs, and perfectly seasoned rice in your skillet or wok.
1. Begin by heating a large skillet or wok over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s beautifully crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, letting it drain off any excess fat.
2. In the same skillet with the rendered bacon fat, push the fat to one side. Crack the eggs on the other side and gently scramble them, folding until there are no runny bits left. Combine the cooked eggs with the bacon fat, then remove and set aside with the bacon.
3. Add the finely chopped onion to the skillet and sauté for about 3–4 minutes, stirring frequently, until the onion turns translucent and soft.
4. Stir in the frozen peas and carrots mix, tossing until the veggies are completely warmed through and evenly distributed.
5. Turn the heat up to medium-high, then add the cold, cooked rice. Use a spatula to break up any clumps, and stir-fry for 2–3 minutes, allowing the rice to get a slight golden toast.
6. Pour in the soy sauce and sesame oil, stirring thoroughly so each grain is evenly coated in the savory, aromatic sauce.
7. Return the crispy bacon and scrambled eggs to the skillet, mixing everything together so the flavors meld beautifully.
8. Season with salt and black pepper to taste. Continue cooking for another 1–2 minutes to make sure everything is heated through.
9. Finish by sprinkling the chopped green onions over the top. Give one final gentle toss, then serve hot and enjoy your delicious Bacon Fried Rice!
SERVING SUGGESTIONS FOR BACON FRIED RICE
When it comes to serving Bacon Fried Rice, you can keep it simple or turn it into a full-fledged feast. Below are a few ideas to make your meal feel extra special or to tailor it to different occasions. Whether you’re plating for yourself, sharing with family, or impressing guests, these tips will help you present and enjoy this delightful dish to its fullest.
- Add a fried egg on top
Slide a sunny-side-up egg right atop your steaming rice bowl. The runny yolk mingles with the grains for a luscious, velvety finish.
- Serve with a side of pickles
Offer tangy cucumber or radish pickles to cut through the richness and refresh the palate between bites.
- Garnish with sesame seeds
Lightly toast white or black sesame seeds and sprinkle over the top for an extra layer of nuttiness and a delightful crunch.
- Pair with a crisp salad
A simple green salad dressed with rice vinegar and a touch of honey complements the savory depth of the rice and brightens the overall meal.
HOW TO STORE BACON FRIED RICE
Whether you have leftovers or want to prep this dish ahead of time, proper storage will keep your Bacon Fried Rice tasting fresh and delicious. Follow these tips to maintain the texture and flavor so you can enjoy your creation later without compromise.
- Refrigerate promptly
Transfer any leftovers into an airtight container and place them in the fridge within two hours of cooking. This prevents moisture buildup and keeps the rice from becoming soggy.
- Reheat gently
When you’re ready to enjoy leftovers, warm the rice in a skillet over low to medium heat with a splash of soy sauce or water. Stir frequently to restore that light, airy texture and avoid dryness.
- Freeze for long-term storage
Portion the rice into freezer-safe bags or containers. Squeeze out excess air before sealing to minimize freezer burn. Label with the date and use within one month for best quality.
- Thaw safely
Move the frozen rice to the refrigerator the night before you plan to eat it. Once thawed, reheat as described above, adding a little oil if needed to reintroduce that lovely mouthfeel.
CONCLUSION
We’ve taken a flavorful journey from crisping up bacon to tossing perfect grains of rice in a savory soy-sesame blend, and now you’re armed with everything you need to make Bacon Fried Rice a staple in your meal rotation. This recipe strikes the perfect balance between quick prep—just 10 minutes to chop and scramble—and speedy cooking—around 15 minutes to sizzle everything together. With day-old rice as your secret weapon against mushiness, and an easy toss of eggs, veggies, and green onions, you’ll have a fuss-free dinner or lunch that feels anything but ordinary. Remember, you can print this article and save it in your recipe binder or digital folder for those nights when you need inspiration in a flash. Don’t forget that a handy FAQ follows this guide for any lingering questions you might have about ingredients, variations, or troubleshooting.
I’d love to hear how your Bacon Fried Rice adventure turns out! If you try the recipe, swap in turkey bacon, or experiment with extra vegetables, drop a comment below and share your experience. Questions about the stir-fry techniques, storage tips, or ways to make it spicier? Let me know—I’m here to help you master this comforting, crowd-pleasing dish. Your feedback helps me refine future recipes and ensures we’re cooking up exactly what you crave. Happy frying, and here’s to home-cooked goodness that’s served up fast, flavor-forward, and full of heart!
Bacon Fried Rice
Description
This Bacon Fried Rice is a tantalizing mix of crispy bacon, fluffy rice, and colorful veggies, all infused with savory soy and sesame oil. Perfect for a quick dinner!
Ingredients
Instructions
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Begin by heating a large skillet or wok over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain excess fat.
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In the same skillet, with the bacon fat remaining, push the bacon fat to one side of the pan and crack the eggs onto the other side. Scramble the eggs until fully cooked. Mix the eggs with the bacon fat and remove from the skillet, setting aside with the bacon.
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Add the finely chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
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Stir in the frozen peas and carrots mix, and cook until the vegetables are heated through.
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Increase the heat to medium-high, and add the cooked rice to the skillet. Use a spatula to break up any clumps of rice. Stir-fry for 2-3 minutes to lightly toast the rice.
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Pour in the soy sauce and sesame oil, stirring well to ensure the rice is evenly coated.
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Return the bacon and scrambled eggs to the skillet, mixing to combine everything thoroughly.
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Season with salt and black pepper, to taste. Cook for another 1-2 minutes to ensure everything is heated through.
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Finish by adding the chopped green onions as a garnish. Serve hot and enjoy your delicious Bacon Fried Rice!
Note
- Cold, day-old rice works best for fried rice to prevent it from becoming mushy.
- For a spicier version, add a dash of chili sauce or a sprinkle of red pepper flakes.
- You can substitute with turkey bacon or omit altogether for a vegetarian version.
- Try adding more vegetables like bell peppers, broccoli, or corn for extra nutrition.
