When the dinner bell rings and I’m already starving, those 30-minute meals just don’t cut it sometimes. I’ve spent years perfecting the art of the quick weeknight dinner, and let me tell you, this recipe is my crown jewel for fast satisfaction. Forget takeout! This is the absolute easiest and most flavorful Bacon Fried Rice you are ever going to make, hands down. Seriously, you boil the rice once, and suddenly you have dinner gold ready in under 25 minutes flat. What makes this one so special? It’s all about the bacon grease—it coats every single grain of rice with savory goodness, and I always chase that perfect, shatteringly crisp bacon piece hiding in the mix.
Why This Bacon Fried Rice Recipe Works So Well
You’re going to love this because it’s nearly foolproof! We skip a lot of the fuss with fancy sauces and just rely on amazing, simple ingredients handled the right way. It’s proof that you don’t need a wok and an hour to make something truly delicious. We maximize flavor while minimizing cleanup. If you want to see how we handle a similar dish, check out my favorite savory chicken fried rice recipe too!
Quick Prep and Cook Time for Bacon Fried Rice
Honestly, this is my go-to when I realize at 5:30 PM that we need dinner fast. Prep only takes about 10 minutes, and it’s all actively cooking in the pan for just 15 minutes more. That 25-minute total time means we’re eating much sooner than any delivery service could manage.
The Secret to Perfect Texture in Bacon Fried Rice
If you try to make fried rice with warm, fresh rice, you’re just going to end up with a mushy, sticky mess. I can’t stress this enough: you absolutely must use rice that’s been cooked the day before and chilled in the fridge. That cold, dried-out texture is what allows the hot oil to toast the grains instead of steaming them.
Essential Ingredients for Flavorful Bacon Fried Rice
Okay, so the magic in this dish is deceptively simple, which is why it comes together so fast! We’re not messing around with a dozen spices here; we are letting the bacon do most of the heavy lifting. Trust me, having these few things on hand means you’re always ready for a quick, amazing dinner. If you love bacon as much as I do, you should definitely sneak a peek at my absolute favorite bacon pancakes recipe—it’s sweet *and* savory!
Here is exactly what you’ll need sitting on the counter before you start the heat:
- Four slices of bacon, nicely chopped up.
- Two tablespoons of that glorious bacon grease left over, or just use regular vegetable oil if you’re feeling less decadent.
- Two full cups of cold cooked white rice—remember what I told you about it being day-old!
- About half a cup of onion, chopped small.
- One cup of that frozen mix of peas and carrots. Don’t thaw it!
- Two large eggs, just give them a quick whisk beforehand.
- Two tablespoons of good, reliable soy sauce.
- And finally, just one tiny teaspoon of sesame oil for that wonderful nutty finish.
Step-by-Step Instructions for Making Bacon Fried Rice
When you see the number of ingredients, it looks like a lot, but trust me when I say these steps move fast! You’ll want to have everything ready, measured out, and right next to your pan or wok because once we start cooking, things happen quickly. If you want a truly fantastic fried rice experience, you should check out my tips on how to make delicious fried rice easily that keeps the texture perfect!
Cooking the Bacon and Aromatics for Bacon Fried Rice
First things first: we need fat, flavor, and texture! Throw your chopped bacon into a big skillet or wok over medium heat. Let it cook away until it’s perfectly crisp—we want it crackling! Scoop that bacon out with a slotted spoon and set it aside for later. Don’t you dare throw away that grease; that’s liquid gold for rice!
Scrambling Eggs and Combining Ingredients in Bacon Fried Rice
Toss your chopped onions into the pan with that reserved bacon fat and cook them down until they start looking soft, which usually takes about three minutes. Then, toss in your frozen peas and carrots and let those warm up for another three minutes. Now, this is key: push all those veggies over to just one side of the pan, leaving a clear space. Pour your beaten eggs right into that empty spot and scramble them softly until they are just set, then break them up.
Finishing and Serving Your Bacon Fried Rice
Next, add your cold rice right into the pan with everything else! Use your spatula to break up all those cold clumps immediately. Now we stir and cook everything together for a solid 5 to 7 minutes; you want the rice to get hot and maybe even get a little browned spot on a few grains. Right near the end, stir in the soy sauce and that tiny bit of sesame oil. Before you scoop it out onto plates, mix back in all those crispy bacon bits you saved!
Tips for the Best Bacon Fried Rice Every Time
Making fried rice isn’t just about throwing things in a pan; it’s about heat control and knowing when to season. After making this a thousand times on busy weeknights, I’ve picked up a few little tricks that make sure your dinner is a total winner instead of just okay. You’ll want to check out how I handle those high-heat requirements over on my hibachi-style chicken fried rice guide, too!
High Heat is Key for Authentic Bacon Fried Rice
You cannot, I repeat, *cannot* try to make this over medium heat! You need that wok or skillet screaming hot before the rice even goes in. High heat evaporates any lingering moisture fast and gives you those lovely, slightly toasted or browned grains instead of steam-cooked, mushy stuff.
Adjusting the Soy Sauce in Your Bacon Fried Rice
Soy sauce is strong, right? Those two tablespoons in the recipe are a great starting point, but honestly, everyone’s taste is a little different, especially depending on how salty your bacon ended up being. My number one tip is to taste the rice before you add all of the soy sauce. Seriously, stir everything else in, taste it, and then add the sauce bit by bit until it’s perfect for you.
Variations on Classic Bacon Fried Rice
Since this recipe is so sturdy, it handles extra ingredients like a champ! I love being able to clean out the fridge with this dish. Bacon’s savory saltiness pairs really well with a ton of other things, whether you want to bulk it up for a full meal or just add some extra crunch. If you’re feeling adventurous with your rice game, you have to check out my spicy chorizo and tomato rice sometime!
Adding Protein to Your Bacon Fried Rice
If you need something heartier, just throw in some pre-cooked shredded chicken or even some small chopped shrimp. Make sure whatever protein you add is already cooked, though, because we only have a few minutes to finish this up!
Vegetable Swaps for Bacon Fried Rice
For texture, I sometimes sneak in chopped mushrooms because they soak up the bacon flavor beautifully. Water chestnuts, finely chopped, give you that amazing, sweet *crunch* that makes fried rice so much fun to eat.
Serving Suggestions for Bacon Fried Rice
Since this bacon fried rice is so punchy and flavorful on its own, it really shines next to something a little tangy or saucy. It works perfectly as a quick main course for one or two people, but if you’re making it for a bigger crew, let it be the star side dish! It pairs incredibly well when you serve it up alongside a zesty main dish. Try it next to my famous sweet and sour chicken—the salty bacon cuts through that sweet glaze beautifully!
Storage and Reheating Bacon Fried Rice
This bacon fried rice holds up surprisingly well, which is great for lunch the next day! You can keep leftovers tucked away in an airtight container in the fridge for about three days. They won’t taste *quite* as good as fresh, but they are still seriously tasty!
When you’re reheating, please, please skip the microwave if you can. It just turns that perfect rice grain back into a chewy little ball. Instead, toss the amount you want to eat back into that same hot skillet over medium-high heat. A tiny splash of water or chicken broth helps steam-cook it back to life quickly without making it soggy.
Frequently Asked Questions About Bacon Fried Rice
I get so many questions about this recipe because people are scared of making mushy rice! It’s totally normal to wonder about technique when you’re trying to get that perfect takeout flavor at home. Don’t worry, I’ve answered the ones I hear most often below. If you want to find some other great answers about cooking in general, I always check out the baking wisdom over at ultimate homemade cornbread!
Can I use fresh rice instead of cold rice for Bacon Fried Rice?
Oh, honey, please don’t! If you use rice that was just cooked, it has too much moisture content. When you toss it in the hot pan, it steams instead of frying, and you end up with thick, gummy clumps—it’s just tragic. The secret weapon here is always that cold, day-old rice because it’s firm and releases moisture slowly in the pan, letting it get toasted.
What oil is best if I run out of bacon grease for Bacon Fried Rice?
If you happen to be low on bacon (which seems like a tragedy, but I understand!), you need an oil that can handle the high heat without smoking out your kitchen. My first choice would be plain old vegetable oil—it’s neutral and has a high smoke point. Canola oil works just as well, giving you that high-heat base without interfering with the other flavors.
Nutritional Estimates for Bacon Fried Rice
Now, I’m not a nutritionist, so please take these numbers with a giant grain of salt—they are just my best estimates based on the recipe card provided. This dish really brings the flavor, but keep in mind that bacon comes with some salt and fat! If you are counting strictly, remember that swapping out the bacon grease for vegetable oil will slightly change the numbers.
For one serving of this fantastic bacon fried rice, here are the general guesses:
- Calories: About 450
- Total Fat: Around 22g (with 8g being saturated fat)
- Protein: A solid 18g
- Carbohydrates: Roughly 45g
- Sodium: This one is higher, around 750mg, because of the delicious soy sauce and bacon!
- Cholesterol: 180mg
Bacon Fried Rice
- Total Time: 25 min
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A simple recipe for fried rice featuring bacon.
Ingredients
- 4 slices bacon, chopped
- 2 tablespoons bacon grease or vegetable oil
- 2 cups cold cooked white rice
- 1/2 cup chopped onion
- 1 cup frozen peas and carrots mix
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Instructions
- Cook the chopped bacon in a large skillet or wok over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the grease in the pan.
- Add the onion to the skillet and cook until softened, about 3 minutes.
- Add the frozen peas and carrots to the skillet and cook for 3 minutes until heated through.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just set. Break the eggs into small pieces.
- Add the cold rice to the skillet. Break up any clumps with a spatula. Stir the rice, vegetables, and eggs together.
- Cook for 5 to 7 minutes, stirring occasionally, until the rice is heated through and slightly browned.
- Stir in the soy sauce and sesame oil. Mix well.
- Stir in the cooked bacon just before serving.
Notes
- Use day-old, cold rice for the best texture in fried rice.
- Adjust soy sauce amount based on your preference for saltiness.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 18
- Cholesterol: 180
Keywords: bacon, fried rice, rice, easy dinner, quick meal