Bacon Fried Rice is a quick, satisfying dish loaded with vegetables, fluffy rice and smoky bacon. It’s a regular at our table because the ingredients are common pantry items and it comes together fast—perfect for busy weeknights or an easy lunch.
This Bacon Fried Rice beats takeout in flavor and speed. You can have it on the table in under 30 minutes, and even faster if you use leftover cooked rice. It’s a great way to use up vegetables and add a tasty crunch from bacon.
While ham is a common choice for fried rice, bacon brings a different depth of flavor—salty, smoky and irresistible. A little goes a long way to elevate the whole dish.
How to Make Bacon Fried Rice
Start by heating a large wok or skillet over medium-high heat. Cook the bacon until it reaches a light crisp, then remove it from the pan and drain most of the grease, leaving a small amount to cook the eggs. Add the beaten eggs to the skillet, scramble until just set, and remove them to a plate.
Stir in the sesame oil, then add the diced onion, sliced celery and the carrots and peas. Cook until the onion is translucent and the vegetables are tender, about 4–5 minutes. Return the bacon and scrambled eggs to the pan, then add the cooked rice. Toss or fold everything together until evenly combined.
Finish by seasoning with soy sauce to taste and give the rice one final toss. Serve hot—this makes a flavorful main or a hearty side.
You can customize this fried rice with other vegetables you have on hand, such as green peppers, asparagus, green beans or shredded Brussels sprouts. It’s a versatile recipe that works well with whatever needs using up.
Ingredients for Bacon Fried Rice
- 4 cups cooked rice
- 8 oz bacon (about 8 slices), sliced into 1/2-inch strips
- 1 cup white onion, diced
- 3/4 cup frozen carrots and peas
- 1 stalk celery, sliced
- 3 eggs, beaten
- 2–3 tbsp soy sauce (adjust to taste)
- 2 tsp sesame oil
Bacon Fried Rice Recipe
Bacon Fried Rice
5 mins
20 mins
25 mins
Ingredients
- 4 cups cooked rice
- 8 oz bacon, sliced into 1/2 inch strips
- 1 cup white onion, diced
- 3/4 cup frozen carrots and peas
- 1 stalk celery, sliced
- 3 eggs, beaten
- 2–3 tbsp soy sauce
- 2 tsp sesame oil
Instructions
- Prepare rice according to package instructions and let it cool slightly if freshly cooked.
- Heat a large wok or skillet over medium-high heat. Cook sliced bacon until just crispy, then remove and drain most of the grease, leaving about 1/2 tsp in the pan.
- Add the beaten eggs to the skillet and scramble until set. Remove the eggs and set aside.
- Pour in the sesame oil, then add the diced onion, sliced celery and frozen carrots and peas. Cook for 4–5 minutes until the onion becomes translucent and the vegetables are tender.
- Return the bacon and scrambled eggs to the skillet. Add the cooked rice and stir until everything is well combined.
- Drizzle with soy sauce, taste and adjust seasoning, then serve hot.
Nutrition
Carbohydrates: 8.9 g |
Protein: 13.6 g |
Fat: 14.7 g
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