Bacon Fried Rice Classic

Bacon fried rice is my favorite quick dinner solution when I have leftover rice in the fridge and a hungry family to feed. The smoky bacon adds so much depth, while the veggies and eggs turn an everyday recipe into a meal that wows every time.

When my schedule is packed but I want something cozy and homemade this recipe never lets me down. My partner always asks if there are seconds.

Ingredients

• Thick-cut bacon: It brings savory crunch and smoky flavor. Look for bacon with even fat marbling for the crispiest results
• Long-grain cooked rice: Day-old chilled rice creates those classic firmer grains. Use jasmine or basmati for extra aroma if you like
• Large eggs: They add rich protein. Farm-fresh eggs give a deeper yellow color and creamier taste
• Onion and garlic: These aromatics lay the foundation of the dish. Choose onions with shiny skin and firm cloves of garlic
• Frozen peas and carrots: Quick and easy veggies with bright sweetness. Make sure your mix is not freezer-burned for best taste
• Soy sauce: Balances savory with a touch of saltiness. Choose low-sodium if watching salt intake
• Oyster sauce: Adds a unique umami boost you cannot skip
• Sesame oil: For nutty aroma at the very end. Toasted sesame oil brings out the most robust flavor
• Salt and pepper: To bring all the tastes together. Freshly ground black pepper has a bigger punch
• Green onions: Extra pop of color and freshness on top. Pick firm and vibrant stalks

Step-by-Step Instructions

Prep the Bacon:

Add chopped bacon to a large cold skillet. Set the heat to medium and render out all the fat while slowly crisping the bacon. Take your time until the bacon is golden and crispy which usually takes about eight to ten minutes. Carefully transfer the bacon pieces to a paper towel lined plate to drain but do not wipe out the pan.

Sauté Onions:

With the bacon grease left behind add the diced onion. Stir regularly and let it cook gently for about three to five minutes until it turns soft and translucent. This step builds savory sweetness into the base of your fried rice.

Add Veggies and Garlic:

Sprinkle in the minced garlic along with the frozen peas and carrots. Sauté for another two to three minutes. Your vegetables will become tender and aromatic. The key is stirring so nothing browns or burns.

Mix in the Rice:

Pour in the chilled cooked rice. Use a spatula or spoon to break up any clumps so the rice heats up and absorbs the flavors. Stir for two to four minutes on medium high until grains are evenly coated and warm through.

Scramble the Eggs:

Push the rice and vegetables to one side of the pan to make space. Pour the beaten eggs into the empty area. Gently scramble them until just set, then use your spoon to fold the cooked egg through the rice and veggies.

Combine Everything:

Crank your burner up to high. Add back the crispy bacon followed by soy sauce oyster sauce and sesame oil. Toss everything together so the flavors blend and the rice picks up an even golden color. Taste and adjust with salt and pepper.

Finish and Garnish:

Let the whole mixture cook for one to two final minutes until everything is piping hot. Serve right away scattered with fresh chopped green onions.

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I always use an extra handful of green onions because that fresh crunch at the end reminds me of my grandmother who never served fried rice without them. The first time my niece cooked this recipe with me we laughed for ages about who crisped the bacon best.

How to Store Bacon Fried Rice

Let your fried rice cool to room temperature before packing into airtight containers. Refrigerate for up to four days. For longer storage freeze portions in freezer safe bags pressing out the air. Reheat in a skillet with a splash of water or microwave in short bursts so the rice regains its soft texture. I almost always stash a serving or two for busy weekdays.

Ingredient Swaps and Variations

No bacon on hand Try diced ham smoked sausage or leftover rotisserie chicken. Swap out peas and carrots for corn edamame or chopped bell pepper if you want more color. If you love heat toss in chili flakes or a dash of sriracha when you add the sauces. I once stirred in shelled edamame and it tasted just as amazing.

Perfect Pairings and Serving Ideas

This dish is a satisfying main all on its own. You can serve it alongside stir fried bok choy a cucumber salad or even pineapple chunks for a sweet contrast. Leftover rice works especially well in lunchboxes or as a late night snack topped with a soft fried egg. If making for a potluck bring extra because it is always the first bowl emptied.

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A Bit of Bacon Fried Rice History

Fried rice has roots across Asia as a way to use up leftover rice and bits of protein. In Chinese American kitchens bacon became a star because of its smoky richness and ready availability. Each household puts a spin on the recipe often adding whatever looks good in the fridge.

Recipe FAQs

→ What type of rice works best?

Chilled, day-old long-grain rice is ideal, as it stays separate and absorbs flavors without turning mushy.

→ Can I add other proteins?

Yes, diced chicken, shrimp, or ham make great additions alongside or instead of bacon.

→ Is it necessary to use oyster sauce?

Oyster sauce adds depth, but you can substitute with a bit more soy sauce or hoisin for a similar savory profile.

→ How do I prevent soggy fried rice?

Always use cold, pre-cooked rice, and cook over medium-high heat to evaporate excess moisture quickly.

→ What vegetables can I include?

Frozen peas and carrots are common, but you can add bell peppers, corn, or other quick-cooking veggies.