Bacon Fried Rice

A cozy bowl of Bacon Fried Rice is hard to beat when you want something savory, satisfying, and surprisingly easy. Crispy bacon adds smoky richness, while fluffy rice, soft scrambled eggs, and vegetables turn simple ingredients into something seriously craveable. Even better, this recipe comes together quickly and tastes even more impressive than takeout.

The secret is using chilled rice and letting it crisp slightly in the skillet. As the bacon cooks, it creates a flavorful base that gives every bite extra depth. Meanwhile, green onions and garlic brighten the richness without overpowering the dish.

Fried rice has long been a smart way to use leftover rice, and this version feels especially comforting. Whether you need a quick dinner or a satisfying lunch, Bacon Fried Rice delivers warm, savory flavor with just the right amount of crispiness.

Recipe Yield: 4 servings

INGREDIENTS

8 slices thick-cut bacon, chopped
3 cups cooked and chilled jasmine rice (day-old preferred)
3 eggs, lightly beaten
3 cloves garlic, minced
3/4 cup frozen peas and carrots mix
3 green onions, sliced, divided
1 cup baby spinach, roughly chopped (optional but recommended)
2 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tsp toasted sesame oil
1 tbsp unsalted butter
1/2 tsp black pepper
1/4 tsp kosher salt (adjust to taste)

INSTRUCTIONS

1. Cook the bacon:
Add chopped bacon to a large skillet or wok over medium heat. Cook for 7–9 minutes until deeply golden and crispy. Transfer bacon to a plate, leaving about 2 tbsp bacon drippings in the pan.

2. Scramble the eggs:
Reduce heat slightly. Add butter, then pour in the beaten eggs. Gently scramble until just set and still soft. Transfer to a plate.

3. Cook the vegetables:
Add peas and carrots to the skillet and cook for 2–3 minutes until softened. Then stir in garlic and cook for about 30 seconds, just until fragrant.

4. Fry the rice:
Add chilled rice and break apart any clumps with a spatula. Increase heat slightly and let the rice cook undisturbed for 1–2 minutes at a time between stirring. Continue cooking for 4–5 minutes until lightly golden in spots.

5. Add the seasoning:
Drizzle in soy sauce, oyster sauce, sesame oil, pepper, and salt. Stir well so the rice absorbs the flavor evenly.

6. Finish the fried rice:
Return bacon and eggs to the skillet. Add baby spinach (if using) and most of the green onions. Toss for 1–2 minutes until the spinach wilts and everything is hot.

7. Garnish and serve:
Sprinkle remaining green onions over the top. Serve immediately while hot, savory, and slightly crispy around the edges.

Helpful Tips to Perfect This Recipe

• Use cold rice for the best texture: Fresh rice tends to steam and turn soft. However, chilled rice fries beautifully and stays fluffy, giving you that classic fried rice texture.
• Let the rice sit between stirs: Instead of constantly stirring, let the rice rest in the skillet for a minute or two at a time. This helps create lightly crispy golden bits throughout the dish.
• Cook bacon until deeply crisp: Since bacon is the star here, don’t rush it. Crispy bacon adds better texture and richer flavor to every bite of the fried rice.