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A serving of fried rice with bacon and egg, garnished with chopped spring onions.
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Bacon and Egg Fried Rice Recipe

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Asian
Servings: 4
Calories: 514kcal
Author: Neriz

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.

Nutrition

Calories: 514kcal | Carbohydrates: 73g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 461mg | Potassium: 250mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3514IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 5mg