Fried Rice With Bacon

You know that feeling when takeout sounds amazing but the queue is wild and your tummy cannot wait? That is where this Fried Rice magic comes in. Plump grains that sizzle, bacon that crunches, and scrambled eggs that fold into every nook make this the kind of fried rice dish you crave on repeat.

Whether you are using leftovers straight from the fridge or cooking rice specifically for this, the method turns simple ingredients into something seriously satisfying. This bacon fried rice delivers comfort, speed, and big flavour without leaving your kitchen.

• What Makes This Fried Rice So Good (Yes, It Is That Good)
• What Goes Into This Fried Rice
• Fun Extras and Smart Swaps
• How To Make This Fried Rice
• Pro Tips for Fried Rice That Actually Slaps
• Recipe FAQ’s
• Watch Me Make This On Video
• Fried Rice Recipe

What Makes This Fried Rice So Good (Yes, It Is That Good)

This fried rice recipe works so well because every step has a purpose:

• Cold, day old rice fries into separate, fluffy grains instead of clumping together
• Crispy bacon fat becomes the flavour base, giving the rice depth and savoury richness
• Soft scrambled eggs add texture and balance the salty elements
• Layered sauces bring umami without overpowering the rice
• Quick cooking time keeps everything fresh, hot, and perfectly textured

What Goes Into This Fried Rice

This easy fried rice recipe comes together with simple, flavor-packed ingredients you probably already have in your kitchen. From salty sauces to crispy bacon and tender vegetables, each element plays a role in building that irresistible takeout-style taste.

• Bacon: Adds smoky, salty flavor and a crisp bite that takes this bacon fried rice to the next level.
• Cooked Rice: Use day-old white or brown rice for the best texture—cold rice fries up beautifully without turning mushy.
• Soy Sauce & Oyster Sauce: A savory duo that brings depth and umami to every spoonful of your fried rice dish.
• Eggs: Fluffy scrambled eggs add richness and soak up all that garlicky, saucy goodness.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Fun Extras and Smart Swaps

These add ins are not in the original recipe, but they slide right in if you feel like switching things up:

• Pineapple chunks add little bursts of sweetness that balance the salty bacon and savoury sauces beautifully. Fresh or canned both work, just pat them dry first so they do not water things down.
• Bell peppers , sliced thin, bring extra crunch and colour to the pan. Red and yellow peppers are especially good here since they stay slightly sweet even after frying.
• Cashews or peanuts , lightly toasted, give the fried rice a nutty crunch that contrasts nicely with the soft eggs and rice. Stir them through at the very end so they stay crisp.
• Kimchi adds bold, fermented flavour and a gentle heat. Chop it finely and fold it in off the heat so it warms through without overpowering the dish.
• Chilli crisp or sriracha is perfect for heat lovers. Drizzle on top just before serving so everyone can control their own spice level.

How To Make This Fried Rice

1. Cook the Bacon: In a skillet or wok over medium-high heat, fry the diced bacon until crisp. Use a slotted spoon to transfer it to a paper towel-lined plate and set it aside..

1. Scramble the Eggs: Wipe out the pan, then heat 1 tablespoon of oil. Add the whisked eggs and cook, stirring gently, until fully scrambled. Transfer to the plate with the bacon.

1. Sauté the Veggies: Add the remaining oil. Toss in the carrots and onion, cooking for 4 minutes until soft. Stir in the garlic and cook until fragrant.

1. Fry the Rice and Peas: Add the cold cooked rice and thawed peas to the pan. Stir-fry for 3 to 4 minutes until the rice heats through and starts to lightly crisp.

1. Add Eggs and Sauce: Return the scrambled eggs. Pour in the soy sauce, oyster sauce, hoisin, butter, and sesame oil. Mix everything and cook until the butter melts.

1. Finish and Serve: Turn off the heat and sprinkle the fried rice with sliced green onions. Serve hot and enjoy your homemade bacon fried rice fresh from the pan.

For a light and fresh side, try pairing this fried rice with a crunchy Avocado Feta Cucumber Salad . The cool cucumbers and tangy dressing help balance the savory richness of the rice. You can also serve it with Sesame Beef Stir Fry for a classic takeout-style combo.

If you’re in the mood for seafood, Browned Butter Honey Garlic Shrimp is a great companion dish, bringing a touch of elegance without too much extra effort—or go for Bang Bang Shrimp for a creamy, sweet-spicy kick that turns this pairing into a flavor-packed feast. And if you love that sweet-savory balance, my Sweet and Sour Chicken is another perfect match — bright, tangy, and totally addictive next to fried rice. Looking for the perfect side? My Sweet Potato Bun Cheese Dip is a breathtaker.

Pro Tips for Fried Rice That Actually Slaps

• Always use cold rice . If your rice is fresh, spread it on a tray and chill it first so it dries out properly.
• Use high heat once the rice goes in . This helps evaporate moisture quickly and keeps the grains separate.
• Avoid overcrowding the pan . If needed, cook in batches so the rice fries instead of steaming.
• Taste before serving . A tiny splash of soy sauce or a squeeze of lime can fix seasoning fast.

Day-old long grain or Jasmine rice works best because it’s drier and holds up well when fried. But if you don’t have any leftover rice, don’t worry! Just spread freshly cooked rice out on a tray, let it chill in the fridge for 30 minutes (or freezer for 15), and you’re good to go.

Fresh rice is too soft and steamy, so it clumps and turns mushy in the pan. Chilled rice separates easily and fries up with that perfect chewy texture. If you want those distinct grains, pre-chilled rice is key.

Absolutely. Swap the bacon for diced chicken, shrimp, or even tofu if you prefer a meatless version. Just make sure whatever protein you use is cooked through and seasoned well.

Watch Me Make This On Video

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IngredientsUSMetric1x2x3x

• ▢ 4 ounces bacon diced
• ▢ 4 eggs large, whisked
• ▢ 2 tablespoons peanut oil or olive oil, divided
• ▢ 2 carrots medium, diced
• ▢ 1 onion diced
• ▢ 4 garlic cloves minced
• ▢ 1 cup frozen peas thawed
• ▢ 4 cups cooked rice chilled rice, white or brown rice
• ▢ 3 tablespoons low sodium soy sauce
• ▢ 1 tablespoons oyster sauce
• ▢ 1 tablespoon butter
• ▢ 2 teaspoons sesame oil
• ▢ 1 teaspoon hoisin sauce
• ▢ 1 tablespoon green onions sliced as garnish, if desired

Instructions

• Fry bacon in a wok or large skillet over medium-high heat until crisp and browned. Use a slotted spoon to transfer to a plate with paper towel. Set aside.
• Wipe pan over with a paper towel and heat 1 tablespoon oil. Add the eggs and scramble until fully cooked. Transfer to the plate with bacon and keep warm.
• Heat remaining oil in the pan. Add carrots and onion to the pan and cook until tender, (about 3-4 minutes). Stir in garlic and cook for an additional minute until fragrant.
• Add in the cold rice and peas and cook for 3-4 minutes until the rice begins to soften.
• Add the eggs back into the pan. Stir in soy sauce, oyster sauce, butter, sesame oil and hoisin sauce. Cook for 1-2 minutes to melt butter and heat the sauce through the rice.
• Garnish with green onions and serve. ENJOY!

Notes

Nutrition

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

Fried Rice

Ingredients

• 4 ounces bacon diced
• 4 eggs large, whisked
• 2 tablespoons peanut oil or olive oil, divided
• 2 carrots medium, diced
• 1 onion diced
• 4 garlic cloves minced
• 1 cup frozen peas thawed
• 4 cups cooked rice chilled rice, white or brown rice
• 3 tablespoons low sodium soy sauce
• 1 tablespoons oyster sauce
• 1 tablespoon butter
• 2 teaspoons sesame oil
• 1 teaspoon hoisin sauce
• 1 tablespoon green onions sliced as garnish, if desired

Instructions

• Fry bacon in a wok or large skillet over medium-high heat until crisp and browned. Use a slotted spoon to transfer to a plate with paper towel. Set aside.
• Wipe pan over with a paper towel and heat 1 tablespoon oil. Add the eggs and scramble until fully cooked. Transfer to the plate with bacon and keep warm.
• Heat remaining oil in the pan. Add carrots and onion to the pan and cook until tender, (about 3-4 minutes). Stir in garlic and cook for an additional minute until fragrant.
• Add in the cold rice and peas and cook for 3-4 minutes until the rice begins to soften.
• Add the eggs back into the pan. Stir in soy sauce, oyster sauce, butter, sesame oil and hoisin sauce. Cook for 1-2 minutes to melt butter and heat the sauce through the rice.
• Garnish with green onions and serve. ENJOY!

Notes

Nutrition

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