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Bacon and Egg Fried Rice

Closeup front view of plate with bacon and egg fried rice.
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Simple, speedy and flavorful, this Bacon and Egg Fried Rice is easy to make in just 20 minutes, great as a side dish or main, and customizable! It’s made with eggs, lean bacon, veggies and tastes as good as a Chinese restaurant style fried rice if not better!

Ingredients

Scale

Fried Rice Sauce:

  • 1 tablespoon Oyster Sauce
  • 2 teaspoons Low Sodium Light Soy Sauce
  • 2 teaspoons Shao Xing Rice Wine
  • ½ teaspoons Toasted Sesame Oil
  • ¼-½ teaspoon Chili Oil (optional, note 1) – pure chili oil without sediment/flakes

Bacon and Egg Fried Rice:

  • 7 ounces / 200 grams Lean Bacon Block (note 2) – diced into small cubes
  • ¼ medium / 50 grams Yellow Onion – chopped
  • 1 stalk / 10 grams Spring Onion (Green Onions/Scallions) – finely chopped, white and light green parts separated from dark green parts
  • 2 cloves / 16 grams Garlic – minced
  • 1-6 / 3-18 grams fresh Red Chilies (optional – note 1*, I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish) – finely chopped
  • 2 Eggs – lightly beaten
  • ⅛ teaspoon Sea Salt
  • 2 teaspoons Peanut Oil (or any other neutral cooking oil with a high smoke point), divided
  • 1.5 cups / 240 grams cooked Thai Jasmine Brown Rice, day-old, chilled (100 grams / 3.5 ounces uncooked weight – note 3)
  • 1 cup / 100 grams Frozen Mixed Vegetables (I used a bag with corn, peas and carrots)
  • ⅛ teaspoon Sea Salt, to taste
  • ¼ teaspoon freshly cracked Black Pepper, to taste
  • To Serve/Garnish: Reserved spring onion

Instructions

Prep:

  1. Make the sauce: Mix together the oyster sauce, low sodium light soy sauce, Shao Xing rice wine, sesame oil and chili oil (if using) in a small measuring cup or bowl until combined well.
  2. Prepare the fresh ingredients: Chop the bacon block, yellow onion, spring onion, garlic, and fresh red chilies as indicated in the ‘ingredients’ section. Crack the eggs into a bowl and season with a pinch (⅛ teaspoon) of salt. Lightly beat using a fork.

Bacon and Egg Fried Rice:

  1. Cook the eggs: Heat 1 teaspoon peanut oil in a large nonstick wok over medium-high heat. Then lower the heat to medium low and pour in the beaten eggs. Allow to set for 15-20 seconds, then use a rubber spatula and pull across the eggs to form large, soft curds of scrambled eggs. Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Once 70% cooked but still slightly runny and uncooked, transfer back into the bowl you beat the eggs in and set aside.
  2. Cook the bacon: Add the remaining teaspoon of peanut oil to the wok and heat over medium-high heat. Add the bacon and stir-fry until mostly cooked and starting to brown – about 1-2 minutes. (See note 1 if using regular bacon strips.)
  3. Stir-fry the aromatics: Add the yellow onion and spring onion white and light green parts. Stir-fry for 30 seconds until the onion is translucent. Then add the garlic and chilies and stir-fry for 20-30 seconds until fragrant.
  4. Add the veggies: Add the frozen mixed vegetables and stir-fry to combine until starting to soften – about 30-40 seconds.
  5. Add the rice and seasonings: Add the cooked rice and season with salt and pepper. Stir-fry to combine.
  6. Pour in the sauce: Add the sauce and stir-fry until every grain is evenly coated in the sauce – about 1 minute.
  7. Scramble the eggs: Add the mostly cooked eggs back into the wok. Use your spatula to break into smaller pieces.
  8. Toss through the spring onion: Toss through most of the spring onion dark green parts (reserve some for garnish). Switch off the heat.
  9. Serve: Divide evenly into bowls or on plates. Garnish with the reserved chopped spring onion dark green parts and serve immediately.

Equipment

Notes

  1. Fresh Red Chilies. Adjust quantity to taste based on your heat level preference. Leave them out for a milder fried rice. You can also leave out the chili oil for a milder fried rice sauce and replace it with more sesame oil.
  2. Lean Bacon Block. 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. 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. You can also use diced ham instead if you prefer.
  3. Thai Jasmine Brown Rice. White jasmine rice or any long grain rice, medium grain rice or short 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 the ‘Cook’s Tips’ section for how to make rice quickly for fried rice if you don’t have leftover rice on hand.
  4. Make it for meal prep. Double the recipe to yield 4 servings by clicking the ‘2x’ button at the top of the recipe card. After cooking, transfer to meal prep containers and cool for 30 minutes. Store in the fridge for 3-4 days and enjoy it for lunch or dinner during the week!
  5. Storing leftovers and reheating. Store in an airtight sealed container in the fridge for up to 4 days. Reheat on high in the microwave for 1-2 minutes or until hot throughout.
  6. See the ‘Variations’ section in the post if you’d like to customize this bacon and egg fried rice recipe for specific dietary needs or flavor preferences.

Nutrition

Find it online: https://thatspicychick.com/bacon-and-egg-fried-rice/