Tasty Bacon Fried Rice

Bacon fried rice hits all the right cozy notes—salty crunchy bacon in every bite and fluffy eggs plus sweet onion just like your favorite takeout. Toss in whatever veggies you find hiding in the fridge or use up what you’ve got on hand. This dish is my midweek stress-buster. If you’ve got day-old rice sitting around, you’re halfway there. Super easy and addictive!

The first time I threw this together after a rough shift, my whole place smelled like home. Everyone wanted more, and now it’s our go-to whenever we need something easy and filling.

Tasty Ingredients

• Green onions chopped: Toss these on last for a burst of color and a little zing.
• Salt and pepper: Finish everything off with a sprinkle of sea salt and fresh pepper for extra kick.
• Sesame oil: Only a hint at the end for that warm nutty aroma. Use pure sesame oil for the boldest taste.
• Oyster sauce: Sweet and savory, just a bit pulls everything together. Look for the dark glossy kind at the store.
• Soy sauce: The key player here—pulls out umami in every bite. Traditional naturally brewed soy sauce is best.
• Large eggs beaten: They make it creamy and hold all those loose grains. Pick fresh eggs for better taste.
• Cooked and cooled long-grain rice: Cold old rice is a must—never gets soggy! Each bite stays separate and full of flavor.
• Frozen peas and carrots: Easy to toss in and brighten up the bowl. Frozen versions are fast and colorful.
• Garlic minced: Big punch of flavor. Extra points for fresh, juicy cloves.
• Onion diced: Slightly sweet, mellow, and perfect for building flavor. Use a firm onion without any soft spots.
• Thick cut bacon chopped: You want chunky pieces for great crunch and deep smoky taste. Try to get the thickest cuts you can find.

Simple How-To Guide

Garnish and Dish Up:

Scatter the chopped green onions over the top. Scoop it up straight from the skillet while hot. Enjoy all those colors and flavors together.

Season and Wrap Up:

Turn the heat up a little. Pour in the soy sauce, oyster sauce, and sesame oil. Stir in the crispy bacon pieces again. Give it a good toss to coat everything. Taste and add a pinch of salt and pepper if it's missing something.

Egg Scramble:

Pour eggs into the empty spot in your skillet. Stir quickly until they're just set and soft. Fold them into the rice and veggies. Don’t overcook so they stay soft.

Add the Rice:

Drop in your cold rice. Stir hard to break up lumps. Let it sit for a few minutes so the rice heats up and takes on all that tasty bacon fat. Move rice and veggies to one side to make space.

Toss In Veggies and Garlic:

Throw in frozen peas, carrots, and garlic. Stir around for about two minutes. You just want the veggies to warm and the garlic to mellow.

Sauté Onions:

Add chopped onions to the skillet with the bacon fat still in there. Let them get soft and see-through over a few minutes. That’s your flavor base.

Crisp Up Bacon:

Start with a cold pan and your chopped bacon. Heat on medium and let the fat cook out slowly. Give it a stir sometimes. When it’s super crispy, fish it out with a slotted spoon but keep the fat in the pan!

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Bacon and rice is a comfort classic where I grew up. The best part is always that first forkful of crunchy bacon hiding in fluffy rice. I’ll never forget my kid’s huge grin at that first taste!

Keeping Leftovers Fresh

Pop any leftovers into a sealed container and stick in the fridge. You’ll have a tasty lunch for up to three days. For best flavor, let it warm up on the counter a bit, then reheat on the stove with a splash of broth or water. Keep an eye—too much time in the microwave and the rice might dry out.

Swapping Ingredients

Out of bacon? Use turkey bacon, diced ham, or even cubes of smoked tofu for a veggie version. No oyster sauce? Hoisin works in a pinch. Any frozen or leftover cooked veggies work great. If you’re out of long-grain rice, swap in brown rice or jasmine rice instead.

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Serving Ideas

Eat this as a stand-alone meal or set it beside a cool cucumber salad, some steamed dumplings, or a bowl of light soup. Top each bowl with an extra fried egg or a sprinkle of sesame seeds to make it feel extra special.

Cultural Backstory

This dish has roots in East Asian kitchens, especially where folks use old rice instead of letting it go to waste. That unmistakable toasted flavor, called wok hei in Chinese cooking, is what you’re tasting from the hot pan. Bacon throws in a fun American upgrade, making it the ultimate comfort food combo.

FAQs About the Recipe

→ Can I use leftover rice?

Yep, rice that’s been in the fridge is best. It stays fluffy without getting sticky.

→ How do I make the bacon extra crispy?

Toss the bacon in a cool pan and let it sizzle over low heat. Let it hang out till it turns really crunchy and deep in color.

→ Can I add other vegetables?

For sure! Things like diced peppers, corn, or mushrooms not only add flavor, they sneak in more veggies too.

→ Is there a substitute for oyster sauce?

Go for some hoisin or a splash more soy sauce if you don’t have oyster—it keeps the flavors sweet and savory.

→ What proteins pair well with bacon fried rice?

Chicken, shrimp, or tofu go perfectly. You can swap out the bacon or add them right in if you want extra.