Bacon and Egg Fried Rice

Bacon and Egg Fried Rice is a quick and delicious way to elevate leftover rice into something crave-worthy. Crispy bacon bits add smoky depth while scrambled eggs bring creamy richness. Tossed with soy sauce, green onions, and optional veggies, this dish balances indulgence and simplicity. Great for a comforting breakfast-for-dinner or an easy weeknight meal.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4

Course: dinner, lunch, Main Course

Cuisine: American, Asian-Inspired

Ingredients Equipment Method Notes

Ingredients

2 tablespoons neutral oil such as canola or vegetable, plus more as needed
3/4 cup diced bacon or ham
3/4 cup diced white onion
2 cloves garlic minced
1/4 cup diced carrots
1/4 cup snap peas sliced, or other seasonal vegetables
2 large eggs beaten
4 cups cooked rice
2 tablespoons soy sauce
2 tablespoons oyster sauce
Kosher salt
2 scallions chopped
Freshly ground white pepper

Equipment

Mixing bowl (optional)
Cutting board & knife
Spatula or wooden spoon
Large nonstick skillet or wok

Method

Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.

Notes

Savory, smoky, and fast—this fried rice turns basic ingredients into an addictive one-pan meal.

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Bacon and Egg Fried Rice