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A close up of a skillet of bacon fried rice and a wooden spoon.

Bacon Fried Rice

Forget your usual homemade fried recipe! This bacon fried rice is packed with amazing flavors and it's perfect for a weeknight meal!
Course Main Course
Cuisine Chinese
Keyword easy dinner recipes, kid-friendly recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 467kcal


  • 1 cup long grain white rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 6 slices thick cut bacon diced
  • 1/2 sweet onion diced
  • 1 cup frozen peas and carrots
  • 2 large eggs
  • 1 tablespoon soy sauce divided
  • 1 teaspoon minced ginger
  • 1 teaspoon sriracha or other favorite hot sauce
  • 2 green onions chopped


  • Place the rice and water in a small sauce pan and bring to a boil. Reduce to a simmer, cover, and continue cooking for 15 minutes or until the liquid has evaporated and the rice is mostly tender. Remove from the heat and let sit for 5 minutes.
  • Place the rice in a large shallow dish such as a pie plate, and put in the refrigerator to cool for 1 hour.
  • When the rice is cool, begin cooking the diced bacon over medium heat in a large, deep skillet. Cook bacon until cooked through, but still chewy and not too crisp. Remove with a slotted spoon to a paper towel lined plate.
  • Drain the grease from the pan into a coffee cup, leaving 1 tablespoon of grease behind.
  • Add the onions to the pan and cook over medium heat until translucent, about 5 minutes.
  • Add the carrots and peas and ginger to the pan and continue cooking for 2 minutes. Remove from the pan and set aside.
  • Add another tablespoon of bacon grease to the pan and heat until sizzling over high heat.
  • Add the cold rice to the bacon grease and stir to coat. Continue cooking, stirring often, for 5 minutes.
  • Push the rice to the side of the pan to make room for the eggs. Beat the eggs together in a small bowl with 1 teaspoon of soy sauce. Pour into the pan and stir to scramble.
  • When the eggs are cooked through, stir into the rice. Return the vegetables and bacon to the pan. Add the remaining 2 teaspoons of soy sauce and sriracha to the rice and stir to coat while cooking over high heat. Sprinkle the green onion over the top and remove from the heat.
  • Taste and add more soy sauce or hot sauce as desired. Serve immediately.



Calories: 467kcal | Carbohydrates: 45g | Protein: 15g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 128mg | Sodium: 1002mg | Potassium: 337mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3540IU | Vitamin C: 7.8mg | Calcium: 55mg | Iron: 1.7mg