Bacon and egg fried rice is a quick and easy homemade meal made with crispy bacon, fluffy scrambled eggs, cold cooked rice, and savory soy sauce. This classic fried rice recipe is perfect for busy weeknights, meal prep, or using leftover rice. Simple ingredients and one-pan cooking make this bacon fried rice a family favorite. Customize it with vegetables or spices for a fast breakfast, lunch, or dinner that’s packed with flavor and protein. Ideal for anyone searching for easy fried rice recipes, bacon and egg recipes, or quick rice dishes.
Ingredients
- 5 large eggs
- A pinch of salt
- Freshly ground black pepper, to taste
- 1 tablespoon canola or vegetable oil
- 6 slices bacon, cut into 1-inch pieces (not thick-cut)
- 2 tablespoons reserved bacon grease
- 1 cup diced yellow or white onion
- 5 cups cooked white rice, cold
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 3 green onions, thinly sliced
Instructions
- In a small bowl, beat the eggs with a generous pinch of salt and black pepper. Set aside.
- Heat the oil in a large nonstick skillet or wok over medium heat. Add the beaten eggs and cook, stirring gently, until soft curds form, about 1–2 minutes. The eggs should be slightly undercooked and still creamy. Transfer to a plate and set aside. Wipe the skillet clean with a paper towel.
- Add the bacon to the skillet and cook over medium heat, stirring occasionally, until browned and lightly crispy. Remove with a slotted spoon and drain on paper towels.
- Discard all but 2 tablespoons of the bacon grease. Return the skillet to medium heat and add the diced onion. Sauté until soft and lightly golden, about 3 minutes.
- Add the cold cooked rice and soy sauce. Stir well and cook until the rice is heated through and evenly coated, about 1–2 minutes.
- Return the bacon and eggs to the skillet. Add the green onions and gently stir until everything is well combined. Remove from heat and serve immediately.
Why You’ll Love This Recipe
- Quick and easy, ready in under 20 minutes
- Perfect way to use leftover rice
- Rich, savory flavor from bacon and eggs
- Customizable with your favorite add-ins
- Comfort food that works for breakfast, lunch, or dinner
Tips
- Always use cold rice to prevent mushy fried rice
- Don’t overcook the eggs at the start—they’ll finish cooking later
- Use a wide pan or wok so the rice fries instead of steaming
- Taste before serving and adjust soy sauce if needed
Variations and Substitutions
- Gluten-free: Use tamari or gluten-free soy sauce
- Add veggies: Peas, carrots, bell peppers, or corn work great
- Protein swap: Replace bacon with turkey bacon, ham, or sausage
- Extra flavor: Add a splash of sesame oil at the end
- Spicy version: Stir in chili oil or sriracha
FAQs
Can I use freshly cooked rice?
Yes, but let it cool completely first. Fresh hot rice can become sticky.
Can I make this ahead of time?
Yes, store in an airtight container in the fridge for up to 3 days.
Can I freeze it?
It’s best enjoyed fresh, but it can be frozen for up to 1 month. Reheat thoroughly.
Serving
Serve hot on its own or with a side of fresh cucumber salad, pickled vegetables, or a fried egg on top for extra richness.
Suggestions
- Drizzle with chili oil or garlic oil before serving
- Sprinkle with sesame seeds for added texture
- Pair with a light soup or steamed vegetables for a complete meal
Bacon and Egg Fried Rice
4
servings5
minutes10
minutesIngredients
5 large 5 eggs
A pinch of salt
Freshly ground black pepper, to taste
1 tablespoon 1 canola or vegetable oil
6 slices 6 bacon, cut into 1-inch pieces (not thick-cut)
2 tablespoons 2 reserved bacon grease
1 cup 1 diced yellow or white onion
5 cups 5 cooked white rice, cold
3 tablespoons 3 low-sodium soy sauce (or tamari for gluten-free)
3 3 green onions, thinly sliced
Directions
- In a small bowl, beat the eggs with a generous pinch of salt and black pepper. Set aside.
- Heat the oil in a large nonstick skillet or wok over medium heat. Add the beaten eggs and cook, stirring gently, until soft curds form, about 1–2 minutes. The eggs should be slightly undercooked and still creamy. Transfer to a plate and set aside. Wipe the skillet clean with a paper towel.
- Add the bacon to the skillet and cook over medium heat, stirring occasionally, until browned and lightly crispy. Remove with a slotted spoon and drain on paper towels.
- Discard all but 2 tablespoons of the bacon grease. Return the skillet to medium heat and add the diced onion. Sauté until soft and lightly golden, about 3 minutes.
- Add the cold cooked rice and soy sauce. Stir well and cook until the rice is heated through and evenly coated, about 1–2 minutes.
- Return the bacon and eggs to the skillet. Add the green onions and gently stir until everything is well combined. Remove from heat and serve immediately.
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