If you’re craving a quick and flavorful meal, my Bacon Fried Rice is the perfect dish to whip up in just 10 minutes! I crafted this recipe to bring you the irresistible combo of crispy bacon, fluffy rice, and a savory kick all in one bowl. This easy-to-make fried rice will satisfy your taste buds and save you from the hassle of takeout, all without sacrificing flavor!
Why I Love This Recipe
I crafted this Bacon Fried Rice recipe to give you a delicious, restaurant-quality dish that’s simple and quick to make right in your own kitchen. Inspired by Hawaiian flavors just like in my Spam Fried Rice or Spam Musubi in a Bowl dishes, it uses my tried-and-true fried rice technique with crispy bacon, eggs, and cold rice, creating a savory, filling dish that’s perfect for a main or co-main course!
What makes this recipe special is how easily it transforms leftover rice into a flavorful meal with that perfect fried rice texture you love, all in just 10 minutes! It’s the ideal dish for anyone craving a tasty bacon packed meal without the takeout price! Trust me, you’ll want to make this one again and again!
Ingredients
Ingredients
- 4 Slices Bacon – chopped. Use your preferred bacon.
- 1/2 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 2 Whole Egg – beaten.
- 1 tbsp Bacon Oil – gathered from the drippings of cooking the bacon.
- 2 tbsp Onion – diced yellow or brown onion. Helps add flavor to the fried rice.
- 2 Cups Rice – rice of choice, if using white rice, best to use leftover rice or day old cooked rice for best texture.
- 1 tbsp Corn Kernel – fresh or canned corn kernel. Optional.
- 1/4 tsp Salt – sea salt preferred.
- 1/4 tsp Black Pepper – ground.
- 1/4 tsp White Pepper – ground White Pepper in a bottle.
- 1/2 Stalk Green Onion – finely chopped green onion scallions.
🍚 Rice Note
To achieve the desired texture in your fried rice, it’s best to use Leftover Cold Rice or Day-Old Cooked Cold Rice. This practice effectively reduces excess moisture, preventing the fried rice from becoming soggy. Freshly made steamed rice, on the other hand, tends to retain more moisture and may lead to a less desirable texture in your fried rice.
Essential Kitchen Equipment
- Wok or Deep Large Skillet
Directions
☑ Before Getting Started
To make delicious fried rice, Prep Your Ingredients in advance for efficiency and use a roomy Wok or Deep Skillet. Opt for High-Temperature Cooking Oil to achieve that signature sizzle and pop.
Step 1 Prepare all the ingredients by chopping bacon, onions, and green onions.
Step 2 Heat 1/2 tsp of cooking oil in a frying pan over medium heat. Once heated, pour in the beaten eggs and scramble them, cooking for about 15-30 seconds until slightly runny. Set the eggs aside.
Step 3 In a wok or deep frying pan, cook the chopped bacon for 2-4 minutes until crispy. Transfer to a holding bowl, reserving the bacon oil.
Step 4 Add about 1 tbsp of the reserved bacon oil to the wok and heat over high heat. Once hot, add the chopped onions and cook for 15-30 seconds until they are slightly browned then, add the rice to the wok and season with salt, black pepper, and white pepper. Use a spatula to break apart the rice and continue cooking for 2-3 minutes until the rice is tender.
🍳 Cooking Pro Tip
Avoid Overcrowding the pan to ensure there’s enough space for all the rice to cook evenly under high heat and within the correct temperature range. If making a large serving, it’s better to Cook in Batches instead.
Step 5 Return the cooked bacon, corn kernels, and partially cooked eggs to the wok. Cook for an additional 1-2 minutes until the eggs are fully cooked and everything is well combined. Transfer to a plate, top with chopped green onions, and serve.
Recipe Variations
For a Japanese-style fried rice, add soy sauce and chopped pork for a Japanese Style Fried Rice, or use beef for a Beef Fried Rice. For a hibachi-style fried rice, mix in garlic butter and chicken to make my Chicken Fried Rice, or go for a lighter version with vegetables for Garlic Butter Vegetable Fried Rice. These variations stick to the same technique as this recipe, with slight ingredient changes to match the style!
Pairing Recommendations
This fried rice pairs perfectly with other Hawaiian-inspired dishes. Serve it alongside a hearty Loco Moco for a satisfying meal, or enjoy it as a side to Spam Musubi for a tasty combination. You can also pair it with fresh Hawaiian Ahi Poke for a light and flavorful contrast, or even with my Spam Sushi Rolls for a fun twist!
Frequently Asked Questions
Can I add other vegetables to the fried rice?
Yes, feel free to add vegetables like peas, carrots, or bell peppers for extra flavor and color.
How can I make this recipe spicier?
I recommend using some sriracha for some heat!
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon can be substituted, but it will change the flavor and texture slightly.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will last for 5-7 days.
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Watch How To Make It
Bacon Fried Rice
Ingredients
- 4 slices Bacon chopped
- 1/2 tbsp Cooking Oil neutral oil, no taste
- 2 Eggs beaten
- 1 tbsp Bacon Oil drippings from the bacon
- 2 tbsp Onions chopped
- 2 Cups Rice or rice of choice
- 1 tbsp Corn Kernel optional
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp White Pepper
- 1/2 Stalk Green Onions chopped
Instructions
- Gather all the ingredients.
- Start by chopping the bacon, onions, and green onions.
- Heat 1/2 tsp of cooking oil in a frying pan over medium heat. Once heated, pour in the beaten eggs and scramble them for 15-30 seconds, leaving them slightly runny. Set the eggs aside.
- In a wok or deep frying pan, cook the chopped bacon for 2-4 minutes until crispy. Remove the bacon and place it in a holding bowl, keeping the bacon oil in the pan.
- Add about 1 tbsp of the reserved bacon oil into the wok and heat over high heat. Toss in the chopped onions and cook for 15-30 seconds until slightly browned. Add the rice to the wok and season with salt, black pepper, and white pepper. Break apart the rice with a spatula and cook for another 2-3 minutes until the rice is tender.
- Add the crispy bacon, corn kernels, and partially cooked eggs back to the wok. Stir everything together and cook for 1-2 more minutes until the eggs are fully cooked. Serve on a plate, garnish with chopped green onions, and enjoy.
Nutrition
*Values Based Per Serving
