Bacon Fried Rice is a classic Chinese American dish that's fried rice with bacon. It is quick and easy to make with simple ingredients. The bacon, eggs, and rice make a great combination. It's also a great way to use up leftover rice!
I saw poll voting on Facebook the other day, regarding people’s preference for the crispiness of their bacon, and I voted for crispy! Yes, everyone loves bacon. This is what inspired me to write a post about how to make bacon fried rice. You must be familiar with chicken fried rice, beef fried rice, or shrimp fried rice, have you ever tried bacon fried rice yet? Oh my, you are in for a treat! It is loaded full of flavor and addicting.
I've done a lot of research on how to make the best bacon fried rice. If you're reading this article, you probably are here for the same reason I was, which was how to make it. The truth is that bacon fried rice is very easy to make, and anyone can make it regardless of their cooking ability.
Today I am sharing my favorite recipe for bacon fried rice. If you want to find out my secrets on how to make the best-tasting bacon fried rice, read on:
How Do You Make Bacon Fried Rice
First, start by cooking bacon in a large skillet over medium-high heat until crisp; remove from the pan with a slotted spoon and drain on paper towels, set aside. Pour in cooking oil to the wok and fry the onion until brown, add green peas and stir for 2 minutes, push the peas and onion to one side of the wok. Then add the egg mixture and scramble until set, stirring constantly. Mix peas to the egg mixture and stir to combine well.
Fold in rice, gradually add the sauces in from the edge of the wok, and heated through, for about 3 minutes. Lastly, sprinkle the bacon pieces and do a final mix. Add sesame oil for extra fragrance. Turn off the heat and garnish with green onions before serving.
Tips and Tricks
The key to making the best bacon fried rice is cooking it in a wok or large skillet over medium heat. Don’t overcook it though! It should take no more than 10-15 minutes total time!
Another important thing to making this dish is to cook the bacon until it's nice and crispy in one saucepan, and then use a clean wok to cook the bacon fried rice. Some people prefer to cook the fried rice in the same pan which fried the bacon. It seems to end up a little too greasy to me, so I prefer not to.
It is best to prepare fried rice using leftover rice that is at least a day old. Otherwise, it becomes gummy in the pan very easily. If you don’t have any leftover rice from the night before, cook a batch of rice and spread it out on a large baking sheet. Allow the rice to dry for 1 to 2 hours before using it for fried rice. To be able to make perfect fried rice, I strongly advise you to leave the rice in the fridge overnight, to get rid of the extra moisture. It is easier this way and requires no effort on your part.
Rice sticks to the pan very easily, so be sure to use a non-stick frying pan or skillet. I usually cook my fried rice in a carbon steel wok but cast iron or non-stick pans work well too. You may need to add a little oil if things don’t loosen easily. You can substitute brown rice with white rice and make a healthier bacon fried rice or substitute different veggies.
I prefer to eat fried rice the same day I make it, but leftovers don’t taste bad either! You can store it in the fridge for up to three days.
When it’s time to heat the leftover, you can simply put it in a microwave to heat it to your desired temperature. Or if you choose to heat it on the stovetop, sprinkle some water over the rice, and do a quick stir. And turn off the heat immediately after the rice is ready.
This recipe is so easy to make, you'll want to make it all the time! It only takes about 15 minutes from start to finish, and your whole family will love it!
Long to short, this dish is so quick to whip up. So, what do you think? I would love to hear from you, leave your comments below. 🙂
Bacon Fried Rice
- 2 cups cooked white rice
- 4 slices cooked bacon strips chopped into small pieces (or ½ cup, cut into small, crumbled pieces)
- 1 tablespoon vegetable oil
- 1 cup sweet onions chopped
- ½ cup green peas thawed if frozen (or other veggies if you don't like peas)
- 2 eggs beaten
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
- green onions chopped, for garnish
- Cooking bacon in a large skillet over medium-high heat until crisp; remove from the pan with a slotted spoon and drain on paper towels, set aside.
- Pour cooking oil into the wok and fry the onion until brown.
- Add green peas and stir for 2 minutes, push the peas and onion to one side of the wok. Then add the egg mixture and scramble until set, stirring constantly.
- Mix peas into the egg mixture and stir to combine well.
- Fold in rice, gradually add the sauces in from the edge of the wok, and heated through, for about 3 minutes.
- Lastly, sprinkle the bacon pieces and do a final mix. Add sesame oil for extra fragrance. Turn off the heat and garnish with green onions before serving.
- Serve and enjoy!