Bacon and Egg Fried Rice Recipe

Publish date: 2024-08-14
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This dish is a great way to make a meal out of leftovers. Cold rice actually works better than freshly made; try it with leftover fried rice as well. If you must make rice, then, to save time, put the rice on while you prepare the rest of the ingredients. Add any defrosted frozen or leftover vegetables, such as carrots, corn, green beans or peas. The recipe is easily halved or doubled, as needed. It is fairly mild, so, if you desire, kick up the heat with a minced hot pepper or a sprinkle of crushed red pepper flakes.

Leftovers can be covered tightly and refrigerated for up to 4 days. Reheat in a microwave or place it in a saucepan over low heat, add a splash of water and cover to steam, stirring to break up any clumps until warm.

Adapted from “The Dinner Plan” by Caroline Campion and Kathy Brennan (Abrams, 2017).

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Ingredients

measuring cup

Servings: 4-6

Directions

Time Icon Total: 30 mins

  • Step 1

    In a wok or large, nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the eggs and cook, turning them over while scraping the bottom of the pan and breaking them into medium chunks with a spatula until set, 1 to 2 minutes. Transfer the eggs to a plate and cover them to keep warm.

  • Step 2

    Wipe the skillet clean and return it to medium-high heat. Add the remaining oil, bacon, onion and garlic and cook, stirring occasionally and breaking up any clumps of bacon, until the onions are soft and the bacon fat is rendered, about 10 minutes. Adjust the heat if the ingredients begin to burn.

  • Step 3

    Carefully tilt the pan and spoon off all but about 2 tablespoons of the bacon fat (see NOTES). Add the rice and heat through, breaking up any chunks and mixing the rice with the bacon mixture, about 2 minutes.

  • Step 4

    Drizzle the soy sauce and sesame oil over the rice. Add the peas, if using, and the scrambled eggs and heat through, stirring often, about 2 minutes.

  • Step 5

    Taste, and season with the salt, pepper and additional soy sauce or sesame oil, as needed. Sprinkle with fresh chopped scallion, if using, and serve hot or at room temperature.

  • Step 6

    NOTES: Do not skip the step of draining some of the bacon fat from the pan before adding the rice, otherwise the dish will be very oily. If you want to reduce the fat in the dish, cut down on the bacon or substitute turkey bacon.

  • Step 7

    If you don’t have cooked rice on hand, put the rice on the stove before you begin cooking the rest of the dish.The amount of uncooked rice you'll need to yield 4 cups of cooked will vary depending on the chosen rice. For 4 cups of cooked long-grain white rice, rinse the rice until the water runs clear. Then, place 1 3/4 cups rice in a medium, lidded saucepan over medium-high heat. Add 2 teaspoons of olive oil and stir to the coat rice. Add 3 cups of water, a pinch of salt, if desired, and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender and the water is absorbed, 15 to 20 minutes.

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    Nutritional Facts

    Per serving (based on 6)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “The Dinner Plan” by Caroline Campion and Kathy Brennan (Abrams, 2017).

    Tested by Ann Maloney.

    Published February 8, 2021

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