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A steaming bowl of homemade bacon fried rice with scrambled eggs, green onions, and crispy bacon bits.

Crispy Bacon Fried Rice Perfection

This one-pan wonder transforms leftover rice into a spectacular weeknight meal. It features perfectly chewy rice slicked with savory bacon fat, studded with crispy bacon, tender vegetables, and fluffy scrambled eggs for the ultimate comfort food experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz thick-cut bacon, chopped
  • 4 cups day-old cooked long-grain white rice, cold
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas and carrots
  • 3 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon black pepper, to taste

Equipment

  • Large skillet or wok
  • Slotted spoon
  • Spatula
  • Knife
  • Cutting board
  • Small bowl
  • Paper towels

Method
 

  1. Place chopped bacon in a large skillet or wok over medium heat. Cook slowly for 8-10 minutes, stirring occasionally, until the fat has rendered and the bacon is crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving 2-3 tablespoons of bacon fat in the skillet.
  2. Add the diced onion to the hot bacon fat and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant, then push the onions and garlic to one side of the pan.
  3. Pour the beaten eggs into the empty side of the skillet. Scramble gently until just set but still soft. Break the eggs into smaller pieces and mix with the onions and garlic.
  4. Add the cold rice and frozen peas and carrots to the skillet. Turn the heat to medium-high and use a spatula to break up any clumps. Stir-fry until everything is coated in bacon fat. Spread the rice in an even layer and let it cook undisturbed for a minute or two to get crispy.
  5. Drizzle the soy sauce and black pepper over the rice. Stir vigorously to combine and distribute the seasoning evenly.
  6. Turn off the heat. Return the crispy bacon to the pan, along with the sliced scallions and toasted sesame oil. Toss one final time to combine and serve immediately.

Notes

For best results, always use cold, day-old rice to prevent a mushy texture. Ensure your pan is large enough and not overcrowded to allow the ingredients to fry rather than steam. For a spicy kick, add a spoonful of gochujang or sriracha with the soy sauce. You can also top the finished dish with a fried egg for extra richness.