Bacon and Egg Fried Rice

Looking for more fried rice recipes? Try my Spicy Chicken Fried Rice, this Tom Yum Fried Rice, or this Sambal Fried Rice with Chicken next! 

About This Recipe

Simple, speedy and flavorful, this Bacon and Egg Fried Rice is a classic side dish to other mains.

All you need is a handful of ingredients, a wok or a large skillet and 20 minutes and this fried rice is on the table!

We have classic aromatics as our base – onion, garlic and some chilies for a kick of heat, frozen mixed veggies for convenience, lean bacon cubes, and a flavor-packed 5 ingredient fried rice sauce that makes this fried rice taste like it came from a Chinese restaurant! Toss through some green onions at the end and you’re done.

Like I said, simple, quick, and SO good!

I love to make this Chinese style fried rice on busy weeknights when I don’t want to spend too much time cooking. It’s yummy as a main dish with some boiled bok choy on the side. However, it’s also fantastic as a side to my Authentic Kung Pao Chicken, Sichuan Shredded Chicken with Hot Garlic Sauce (Yu Xiang Chicken), this Wok Fried Fish in Black Bean Sauce, and this Chicken in Vinegar Sauce!

While terrific as is, you can customize this recipe with your favorite fried rice veggies, add another protein, and make it mild or as spicy as your heart desires!

Ingredient Notes and Substitutes

Bacon and Egg Fried Rice

• Lean Bacon: I used a Japanese bacon block, which is extra lean and similar to a ham steak or block. It doesn’t render much bacon fat during cooking. You can use lean bacon slices or thick cut bacon and dice into bite-sized pieces. (See the ‘Variations’ section below if using regular bacon strips.)
• Onions: Both yellow onion and spring onion (scallion/green onions) are used in this recipe.
• Aromatics: Fresh garlic and red chilies. I’ve used Thai Bird’s Eye chilies, but you can use any small hot red chilies that are easily available to you. Adjust the quantity to taste based on your heat level preference or omit for a milder fried rice.
• Eggs: Lightly beaten and seasoned with a pinch of salt.
• Cooked Long Grain Brown Rice: I used Thai jasmine brown rice but white jasmine rice or any long grain rice will also work. Day-old or even two day-old cooked and chilled rice works best for making fried rice and won’t become mushy. Freshly cooked warm rice will have too much moisture and will become soggy in the wok even if you are cooking over high heat. (See below for tips on how to make rice for fried rice quickly if you don’t have leftover rice on hand!)
• Frozen Mixed Vegetables: To keep this fried rice simple and easy, I used frozen mixed vegetables from a bag that had a mix of corn, green peas and carrots. However, other varieties with green beans or cauliflower can also be used. You can also use fresh veggies of your choice.
• Salt and pepper. Season to taste with sea salt and freshly cracked black pepper.
• Peanut Oil: Or use any other neutral cooking oil with a high smoke point.

Fried Rice Sauce

• Oyster Sauce: A thick, sweet and salty sauce that is full of umami. It’s available in mainstream supermarkets, Asian supermarkets and online. I like Lee Kum Kee Panda brand for Chinese recipes.
• Low Sodium Light Soy Sauce: Low sodium so that we can better control the salt levels. If using regular light soy sauce, use a little less than indicated and substitute the rest of the amount with water.
• Shao Xing Rice Wine: A Chinese cooking wine with a fragrant floral aroma. It’s an Asian pantry staple used in marinades and stir-fry sauces. You can find it in most mainstream supermarkets that are well-stocked with international ingredients. It’s also available in Asian supermarkets and online. Substitute with dry sherry if unavailable or chicken broth if you don’t want to cook with alcohol.
• Toasted Sesame Oil: For toasted sesame aromas!
• Chili Oil (optional): I used La-Yu, a Japanese pure chili oil without flakes or seeds that also has sesame oil incorporated. Any type of chili oil you love will work.

Full ingredient list and amounts are in the recipe card below.

How to Make Bacon and Egg Fried Rice

Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

What to serve with Fried Rice

You can enjoy this fried rice as a main dish or as a side dish and part of a larger meal with other Chinese or Asian dishes. Here are some of my favorite main dishes to go with fried rice!

• Chili Garlic Chicken & Broccoli Stir-fry
• Sichuan Garlic Chicken Stir-fry
• Kung Pao Tofu Puffs or Authentic Kung Pao Chicken
• Five Spice Chicken Stir-fry
• Pork and Wood Ear Mushroom Stir-fry
• Sichuan Dry Fried Green Beans 
• Sichuan Dry-Braised Shrimp (Gan Shao Xia)
• Tofu with Hot Garlic Sauce (Yu Xiang Tofu)
• Feel free to browse other Chinese and Sichuan recipes.

Storing and Reheating Leftovers

• Storing: Although fried rice always tastes best when eaten hot and fresh off the wok, leftovers can be stored in an airtight sealed container in the fridge for up to 4 days.

• Reheating: Reheat on high in the microwave for 1-2 minutes or until hot throughout.

Variations

Dietary Modifications

• Vegetarian/Vegan. Use vegan bacon or another plant-based meat substitute. Or use crispy pan-fried tofu, tempeh, seitan instead. Also, use a vegetarian mushroom flavored oyster sauce.
• Gluten-free. Use a gluten-free soy sauce (tamari or coconut aminos), gluten-free oyster sauce, and dry sherry instead of Shaoxing rice wine.

Flavor/Preference Customizations

• Use regular bacon strips. Cook first in a little oil (if needed) and remove from the pan. Then cook the rest of the dish as indicated and add the cooked bacon back into the pan after tossing through the rice and seasonings with the aromatics and veggies.
• Use different pork meat. Lean smoked bacon cubes, Canadian bacon, or diced ham would work well.
• Add another protein. Shrimp (or prawns), diced boneless skinless chicken breasts or thighs, canned tuna, sliced pork tenderloin (pork fillet), or skirt or flank beef steak would all be tasty additions.
• Leave out the bacon. Add another egg instead and make it a Chinese egg fried rice instead!
• Use different veggies. Use any stir-fry friendly veggies in your crisper drawer! Some tasty additions include bell peppers, frozen green peas, small diced carrots, sliced Shiitake mushrooms (or any kind of mushrooms), bean sprouts, Chinese cabbage (Napa cabbage), blanched broccoli florets, snow peas, asparagus and green beans. 
• Use a different type of rice. While Chinese restaurants use long grain rice to make fried rice, you can also use and brown or white short grain rice such as Japanese koshihikari rice. Basmati rice, Calrose rice, or any medium grain or long grain rice works too.
• Add chili garlic sauce. Add a teaspoon to the fried rice sauce for some sweet and spicy flavors!
• Add cheese. After cooking, transfer to an oven-safe dish and sprinkle on some mozzarella cheese. Place under the broiler to melt for 2-3 minutes. Garnish with the green onions then serve!

FAQs

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