This Bacon and Egg Fried Rice is a deeply comforting one-pan meal that comes together in minutes. The secret is using day-old rice fried in savory bacon fat for incredible flavor and perfect texture. It’s a fast, adaptable weeknight hero you’ll make again and again.
Nothing beats a great Bacon and Egg Fried Rice. Whether you're a fan of Savory Combo Recipes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Bacon and Egg Fried Rice
- Fast & satisfying: Ready in about 20 minutes for a homemade meal that hits the spot.
- Next-level savory: Bacon fat infuses every bite with smoky, umami-rich flavor.
- Perfect texture: Crispy bacon, fluffy eggs, and chewy rice create a fantastic bite.
- Fridge-cleaner friendly: A forgiving template that welcomes leftover ingredients.
Ingredients & Tools
- 4 slices thick-cut bacon, chopped into ½-inch pieces
- 2 large eggs, lightly beaten
- 3 cups cooked and cooled jasmine or long-grain white rice (day-old is best)
- 2 tbsp neutral oil (like vegetable or canola), if needed
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional, but highly recommended for depth)
- 1 tsp sesame oil
- 2 scallions, thinly sliced, white and green parts separated
- Salt and white pepper to taste
Tools: A large wok or a 12-inch non-stick skillet, a sturdy spatula, and a set of measuring spoons.
Notes: Don’t stress if you’re missing an ingredient or two—this is a very forgiving recipe. The real stars are the bacon, eggs, and rice.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 15 g |
| Fat: | 22 g |
| Carbs: | 40 g |
| Fiber: | 2 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Day-old rice is non-negotiable. Freshly cooked rice is too moist and steamy, which will cause your fried rice to become mushy and clumpy. Spread freshly cooked rice on a baking sheet to cool it down quickly if you’re in a pinch.
- What if I don’t have oyster sauce? No worries! You can substitute it with an extra half tablespoon of soy sauce and a tiny pinch of sugar. The oyster sauce just adds a lovely, savory-sweet depth, but the dish will still be delicious without it.
- Prep everything before you fire up the wok. Fried rice cooks incredibly fast, so you won’t have time to chop or measure once you start. Have all your ingredients measured, chopped, and within arm’s reach—this is your “mise en place.”
- Don’t be shy with the heat. A hot wok or skillet is essential for getting that classic “wok hei” or breath of the wok—that slightly smoky, charred flavor. High heat ensures your ingredients sear instead of steam.
How to Make Bacon and Egg Fried Rice
Step 1: Start by cooking your bacon. Place the chopped bacon in a cold wok or large skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered out. This should take about 5-7 minutes. You’ll notice the sound change from a sizzle to a gentler crackle. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving all that glorious rendered fat in the pan.
Step 2: It’s egg time! If your pan seems dry, add a tablespoon of neutral oil. Pour your lightly beaten eggs into the hot bacon fat. Let them set for about 20-30 seconds before you start to scramble them gently with your spatula. You’re aiming for large, soft curds—don’t overcook them! As soon as they’re just set but still a bit wet-looking, transfer them to the same plate as the bacon. They’ll finish cooking from residual heat.
Step 3: Now, build your flavor base. Increase the heat to medium-high. Add the diced onion and the white parts of your scallions to the pan. Stir-fry for about 2 minutes until they begin to soften and become fragrant. Then, add the minced garlic and stir-fry for another 30 seconds to a minute—just until it’s golden and you can smell its amazing aroma. Be careful not to burn it!
Step 4: Time for the main event—the rice! Crumble the cold rice into the pan with your fingers to break up any large clumps. Toss and press the rice into the hot pan with your spatula, ensuring every grain gets coated in the savory bacon fat. Keep stir-frying for 2-3 minutes. You’ll hear a faint “popping” sound—that’s the moisture evaporating and the rice getting perfectly fried.
Step 5: Create the sauce and combine. Push the rice to one side of the pan. In the empty space, quickly add the soy sauce and oyster sauce. Let it bubble and sizzle for just 10 seconds—this caramelizes it slightly—then mix it thoroughly into the rice. The rice should take on a beautiful, even brown color.
Step 6: Bring it all home. Add the cooked bacon and scrambled eggs back into the wok. Also, toss in the green parts of the scallions. Drizzle the sesame oil over everything. Give it a final, vigorous toss to heat everything through and combine it all evenly. Taste it! This is your moment to adjust the seasoning with a little salt or a sprinkle of white pepper if needed.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in sealed bags for up to 2 months.
- Reviving: Reheat in a skillet with a splash of water to refresh texture.
Serving Suggestions
Complementary Dishes
- A simple cucumber salad — The cool, crisp, and slightly tangy crunch of a quick-pickled cucumber salad provides a refreshing contrast to the rich, savory notes of the fried rice.
- Stir-fried greens with garlic — Bok choy, gai lan, or even spinach quickly wilted with a bit of garlic and a splash of broth makes for a perfect, healthy side that complements without competing.
- Spring rolls — Whether fresh or fried, a couple of spring rolls on the side turn your fried rice into a full-blown, restaurant-style feast that feels extra special.
Drinks
- Jasmine green tea — Its delicate, floral aroma helps cleanse the palate between bites of the rich, umami-packed rice, making each mouthful taste fresh and new.
- A light lager — The crisp, carbonated bitterness of a cold lager cuts beautifully through the fattiness of the bacon and provides a wonderfully refreshing counterpoint.
- Ginger ale or ginger beer — The spicy-sweet zing of ginger is a fantastic non-alcoholic pairing that stands up to the robust flavors in the dish.
Something Sweet
- Mango with sticky rice — The sweet, creamy mango and the rich, coconut-infused sticky rice are a classic Southeast Asian dessert that feels like a natural, luxurious follow-up.
- Lychee sorbet — A few scoops of light, floral lychee sorbet are incredibly refreshing after a savory meal and won’t leave you feeling overly full.
- Fortune cookies — It’s a little cliché, but honestly, it’s a fun and lighthearted way to end the meal on a sweet, crunchy note.
Top Mistakes to Avoid
- Mistake
Bacon And Egg Fried Rice
Learn how to make the best Bacon and Egg Fried Rice with crispy bacon and fluffy eggs. This easy one-pan meal comes together in minutes. Get the recipe now!
Ingredients
For the Ingredients
-
4 slices thick-cut bacon (chopped into ½-inch pieces)
-
2 large eggs (lightly beaten)
-
3 cups cooked and cooled jasmine or long-grain white rice (day-old is best)
-
2 tbsp neutral oil (like vegetable or canola, if needed)
-
3 cloves garlic (minced)
-
1 small yellow onion (finely diced)
-
2 tbsp soy sauce (or tamari for gluten-free)
-
1 tbsp oyster sauce (optional, but highly recommended for depth)
-
1 tsp sesame oil
-
2 scallions (thinly sliced, white and green parts separated)
-
Salt and white pepper (to taste)
Instructions
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Start by cooking your bacon. Place the chopped bacon in a cold wok or large skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered out. This should take about 5-7 minutes. You'll notice the sound change from a sizzle to a gentler crackle. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving all that glorious rendered fat in the pan.01
-
It's egg time! If your pan seems dry, add a tablespoon of neutral oil. Pour your lightly beaten eggs into the hot bacon fat. Let them set for about 20-30 seconds before you start to scramble them gently with your spatula. You're aiming for large, soft curds—don't overcook them! As soon as they're just set but still a bit wet-looking, transfer them to the same plate as the bacon. They'll finish cooking from residual heat.02
-
Now, build your flavor base. Increase the heat to medium-high. Add the diced onion and the white parts of your scallions to the pan. Stir-fry for about 2 minutes until they begin to soften and become fragrant. Then, add the minced garlic and stir-fry for another 30 seconds to a minute—just until it's golden and you can smell its amazing aroma. Be careful not to burn it!03
-
Time for the main event—the rice! Crumble the cold rice into the pan with your fingers to break up any large clumps. Toss and press the rice into the hot pan with your spatula, ensuring every grain gets coated in the savory bacon fat. Keep stir-frying for 2-3 minutes. You'll hear a faint 'popping' sound—that's the moisture evaporating and the rice getting perfectly fried.04
-
Create the sauce and combine. Push the rice to one side of the pan. In the empty space, quickly add the soy sauce and oyster sauce. Let it bubble and sizzle for just 10 seconds—this caramelizes it slightly—then mix it thoroughly into the rice. The rice should take on a beautiful, even brown color.05
-
Bring it all home. Add the cooked bacon and scrambled eggs back into the wok. Also, toss in the green parts of the scallions. Drizzle the sesame oil over everything. Give it a final, vigorous toss to heat everything through and combine it all evenly. Taste it! This is your moment to adjust the seasoning with a little salt or a sprinkle of white pepper if needed.06
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