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When I need a quick dinner that makes the most of leftover rice, this Bacon Fried Rice is one that I love. In just 30 minutes, bacon, fresh vegetables, and creamy scrambled eggs transform yesterday’s rice into something worth getting excited about.

Overhead picture of bacon fried rice served in black bowl with chopsticks.
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The magic happens in one skillet, where bacon renders its smoky flavor into every grain of rice, while carrots and peas add fresh crunch. It’s the kind of satisfying meal that makes me skip takeout in favor of a few simple ingredients from my own kitchen.

Ingredients to Make Bacon Fried Rice

All raw ingredients for bacon fried rice in individual serving bowls to ready to be cooked.
  • Butter: I use whatever I have on hand – salted or unsalted both work fine.
  • Eggs: Large or extra-large eggs – they’ll get scrambled first in the butter.
  • Bacon: Regular-cut or thick-cut both work well – it just depends on how crispy you like your bacon.
  • Yellow Onion: Choose one that’s firm and heavy for its size. I dice it small so it melds with the rice.
  • Garlic: Fresh garlic cloves – look for a firm, tight head.
  • Carrot: Pick one that’s firm and bright orange. I peel and dice it small for quick cooking.
  • Frozen Peas: These add bright color and sweet pops of flavor.
  • Green Onions: Look for bright green, crisp stalks without any wilting.
  • Rice: Day-old rice is essential – fresh rice will be too sticky and won’t fry properly.
  • Soy Sauce: I start with 2 tablespoons and adjust to taste.
  • Toasted Sesame Oil: Just a little gives the rice that classic fried rice flavor.
  • Black Pepper: Freshly ground, to taste.
Closeup of bacon fried rice served in black bowl.

5 Recipe Tips

  1. Get Organized: Fried rice moves fast once you start cooking – have everything chopped and measured before you begin.
  2. Pan Size Matters: I use a large skillet so everything has room to get crispy rather than steam.
  3. Cook in Order: The sequence is important – scramble eggs first, then bacon, followed by vegetables, and finally rice.
  4. Keep Stirring: Once you add the rice, keep everything moving so it fries evenly and picks up all those good flavors.
  5. Final Seasoning: I always taste and adjust the soy sauce and pepper at the end.

Recipe Options

  • Switch Up the Veggies: Add mushrooms, corn, or diced bell peppers – just keep the total amount similar.
  • Add Some Heat: A drizzle of sriracha or a pinch of red pepper flakes adds nice warmth.
  • Try Different Rice: Brown rice works well too – just make sure it’s day-old like white rice.
  • Boost the Flavor: A splash of oyster sauce adds rich depth to the soy sauce base.
  • Fresh Herbs: A handful of chopped cilantro brightens everything up.
Overhead shot of two bowls of bacon fried rice with chopsticks.

How to Store and Reheat

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a sealed container or freezer bag for up to 2 months. To reheat, warm it on the stove over medium heat, stirring occasionally. Add a splash of water or broth to moisten the rice as needed.

A hot skillet and day-old rice are all you need to turn basic ingredients into this bacon-studded comfort food. What starts as yesterday’s plain rice ends up crispy, savory, and somehow better than the takeout that inspired it.

More Great Ways to Enjoy Fried Rice

How to Make Bacon Fried Rice

Heat butter in a large skillet over medium heat until melted and sizzling, then pour in beaten eggs, swirling to form an even layer. Once the eggs begin to set, scramble them gently, and then transfer to a plate.

Leave 2 tablespoons of bacon fat in the skillet, increase the heat to medium-high, and sauté the onion until it starts to soften. Quickly add garlic, cooking until fragrant, followed by the carrot for 2 minutes, then incorporate frozen peas and green onions.

Mix in the rice, breaking up clumps, and season with soy sauce and toasted sesame oil. Return the bacon and eggs to the skillet, stirring until everything is well combined and heated through. Adjust the seasoning with black pepper and additional soy sauce to taste. Serve immediately, garnished with green onions if you like.

Bacon Fried Rice

5 from 3 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Course: Main Course
Cuisine: Asian
Calories: 499
Servings: 4 people
A smoky, savory fried rice with crisp vegetables and creamy eggs that offers a delectable contrast of textures and flavors, perfect for a quick and satisfying meal.

Ingredients  

  • 1 tablespoon butter
  • 2 large eggs beaten
  • 1/2 pound bacon diced
  • 1 small yellow onion diced small
  • 2 large cloves garlic minced
  • 1 large carrot peeled and diced
  • 1/2 cup frozen peas
  • 2 green onions thinly sliced, plus more for garnish
  • 3 cups cooked rice (refrigerated rice from at least the day before)
  • 2 tablespoons soy sauce plus more to taste
  • 1 teaspoon toasted sesame oil
  • freshly ground black pepper to taste

Instructions 

  • In a large skillet, heat butter over medium heat until melted and sizzling; pour in beaten eggs and swirl into an even layer. When they begin to set, gently cook and stir until scrambled. Transfer to a clean plate.
  • Add diced bacon to same skillet; cook and stir until golden brown, 4 to 5 minutes. Transfer with a slotted spoon to plate with eggs.
  • Pour off all but 2 tablespoons of bacon fat from the skillet and increase heat to medium-high. Add onion; cook and stir until it begins to soften, 1 to 2 minutes. Add garlic; cook and stir just until fragrant, about 30 seconds. Add carrot; cook and stir 2 minutes more, then stir in frozen peas and green onions.
  • Add rice to skillet, breaking up any large chunks with your spatula and stir to combine. Drizzle soy sauce and toasted sesame oil over rice mixture and stir. Add bacon and scrambled eggs; cook and stir until heated through, 1 to 2 minutes more. Taste for seasoning and add freshly ground black pepper and more soy sauce as desired. Serve hot, garnished with green onions if desired.

Nutrition

Calories: 499kcal | Carbohydrates: 42g | Protein: 16g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 953mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3449IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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6 Comments

  1. Simeon Toko says:

    5 stars
    Hit it with some oyster sauce and take it to the next level.

    1. Marissa Stevens says:

      Glad you enjoyed this, Simeon! Oyster sauce is a nice addition.

  2. David @ Spiced says:

    5 stars
    Well this certainly sounds fantastic! I was just telling Laura that I’m craving fried rice…and I’m always (!) craving bacon. This needs to make an appearance in our kitchen sooner than later!!

    1. Marissa Stevens says:

      haha..I know what you mean (about bacon). Can’t wait for you to taste this!

  3. Ben | Havocinthekitchen says:

    5 stars
    Even regular fried rice is already delicious dish, but the addition of bacon makes it even better and elevates to a new level. Absolutely hearty and inviting!

    1. Marissa Stevens says:

      Thanks so much Ben!