Bacon and Egg Fried Rice is a meal in every serving! Crispy bacon, scrambled eggs, carrots, and peas combined with perfectly seasoned fried rice --- what more could you ask for? Absolute yum!
If fried rice with bacon and egg sounds a bit too much, try this simpler, flavor-packed garlic fried rice instead.
If you love bacon, check all the ingredients now, and you'll be ready in no time. 🙂
Bacon fried rice with egg can be served as a side dish or as a meal on its own (which I typically do).
Breakfast, brunch, lunch, dinner --- any time of the day, really. Since the ingredients are generally pantry staples, you can enjoy it at any time.
This fried rice with bacon and egg recipe is quick and delicious; it will surely become a family favorite.
Oh! Feel free to add more eggs or bacon --- I ALWAYS do! 🙂
FOR MORE EASY MEAL RECIPES, CHECK OUT THESE POSTS!
Ingredients
- Bacon - since you would be using the oil from frying the bacon, it's better to use slices with a bit of fat (i.e., not too lean).
- Eggs - beaten and seasoned with ground black pepper.
- Garlic - minced or grated is perfect for making this bacon and egg fried rice recipe.
- Cooked rice - at least a day old, so it's drier and easier to separate.
- Peas - frozen peas are great, and there is no need to thaw them.
- Carrot - chop into small dice so it's almost the same size as the green peas.
- Spring onions - are mainly used as garnish when serving bacon fried rice with egg.
- Seasoning - light soy sauce, salt, ground black pepper and chili flakes.
How to make bacon fried rice
Start by placing the bacon bits in a cold wok or pan. (We will use the oil from the bacon to cook the eggs and the fried rice.)
Place the wok over medium-high heat and cook the bacon until (slightly) crispy.
Transfer to a plate lined with kitchen paper --- to absorb excess oil.
Place the wok back on the heat and remove some of the bacon fat. Please do not throw it away!
Leave only a tablespoon of oil in the pan and pour the beaten eggs.
Cook the scrambled eggs and remove when ready --- then set aside.
Pour two tablespoons of oil from earlier (from cooking the bacon) to the wok, and once ready, add the garlic.
Add the diced carrots once the garlic becomes fragrant, and cook for about a minute.
Add the frozen peas.
Continue mixing and cooking for a couple of minutes.
Add the rice, a pinch of chili flakes, and soy sauce.
Adjust the heat to high and mix to combine everything evenly --- keep cooking for about four minutes.
Taste and adjust the seasoning.
Add the scrambled eggs and crispy bacon back, mix for about a minute, then turn the heat off.
Transfer your bacon fried rice with egg into serving plates.
Garnish with chopped spring onions --- enjoy!
Helpful tips
- Go easy on the salt. Remember that the bacon and soy sauce are already salty. I typically add the salt at the very end --- after tasting.
- Do not hesitate to add vegetable oil if you think there is not enough left after cooking the bacon.
- Make sure to use more bacon if you plan to add more as garnish when serving.
Recipe variation
- Sesame oil. You can drizzle some sesame oil at the last cooking stage for aroma and that hint of flavor.
- Frozen corn. It's an excellent substitute for frozen peas --- no need to thaw as well.
Easy-peasy, right? I'm sure you already have all the ingredients in your kitchen, so try this bacon fried rice with egg for lunch! 🙂
OR GET MORE IDEAS FROM THIS LIST OF EASY ONE-PAN MEALS!
📖 Recipe
Bacon and Egg Fried Rice Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Wok
Ingredients
- 6 to 8 slices bacon, chopped into 1/2-inch bits
- 3 medium eggs, beaten
- 1 to 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1/2 cup carrot (or a small carrot), diced
- 4 cups cooked rice (3/4 cup when uncooked), separated
- 2 teaspoons light soy sauce
- pinch chili flakes
- salt and pepper, to season
- spring onions, chopped for garnish
Instructions
- Place the chopped bacon in a cold wok or pan --- and fry over medium-high heat.
- Once the bacon bits are crispy, remove them from the pan and place them on kitchen paper to absorb any excess oil.
- Remove some of the oil from the pan, but leave about a spoonful --- do not throw away the rest of the bacon's oil.
- Pour the beaten eggs and cook --- then remove from the pan and set aside.
- Add back two tablespoons of oil to the wok, and once it's ready, add the garlic.
- Cook until it becomes fragrant, then add the diced carrots and cook for about a minute.
- Add the frozen peas and continue mixing for a couple of minutes.
- Add the rice, a pinch of chili flakes, and soy sauce.
- Adjust the heat to high and mix to combine everything evenly --- keep cooking for about four minutes.
- Taste and adjust the seasoning if needed.
- Add the scrambled eggs and crispy bacon back, mix for about a minute, then turn the heat off.
- Transfer to serving plates, and garnish wiith spring onions.
- Enjoy your bacon fried rice with eggs!
Notes
- Cook's Tip #1: Remember that the bacon and soy sauce are already salty, so go easy on the salt. It's better to taste everything at the end and add it if needed
- Cook's Tip #2: Feel free to add vegetable oil if you think there is not enough left after cooking the bacon.
- Refer to the post's 'Recipe variation' section for substitutions.
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