Recipes · Cooking tips · Techniques

Bacon & Eggs Fried Rice

Bacon & Eggs Fried Rice

This Bacon & Eggs Fried Rice is quick, easy and affordable, perfect for busy weeknights or cheap eats when money is a little tight. You probably have most of what you need in your pantry and fridge already.

 

Dig deep, I’m sure there’s a bottle of soy sauce in there, and that carton of eggs is probably going to expire soon. Use up the rest of the bacon, make some white rice and dinner is done.

 

If you’re looking for more take-out favorites to make at home, try this ham fried rice, or these super easy sesame noodles. Enjoy!​

 

 

Ingredients

2 cups Water

1 cup Long Grain Uncooked Rice

1 tsp. Kosher Salt

12 oz. Bacon, chopped and cooked crispy (3 tbsp. bacon drippings reserved)

5 Large Eggs, scrambled

2 Large Garlic Cloves, grated or finely minced

½ tsp. Ginger Powder

8 oz. Bean Sprouts

¼ cup Low-Sodium Soy Sauce, plus 1-2 tbsp. if needed

3-4 tbsp. Green Onion, finely sliced

 

 

Cook the white rice

Bring the water to a boil over high heat. When the water is boiling vigorously, add the rice and 1 tsp. of salt, stir.

 

Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface, approximately 5-7 minutes.

 

Stir the rice, lower the heat to low and cover. Cook the rice on low for about 25 minutes until done. Uncover the rice, fluff with a fork and set aside. Once it has cooled some, refrigerate it until ready to use.

 

 

Cook the bacon

Chop or cut the bacon into roughly 1 inch pieces. Fry the bacon over medium to heat, in a large wok or large, deep skillet, stirring frequently. This should take about 12-15 minutes.

 

The bacon will take a little time to get going, but once it starts browning it will crisp up quick. Make sure you stick around and stir frequently.

 

Remove the skillet from the heat and transfer the bacon to a paper towel lined plate using a slotted spoon. Set aside.

 

Reserve about 3 tablespoons or so of the bacon drippings and discard the rest. Wash the wok or skillet (or use a different one). Dry thoroughly.

 

 

Scramble the eggs

Beat the eggs in a medium bowl. Heat 1 tsp. of the reserved bacon drippings in a non-stick skillet over medium heat. Cook the eggs while stirring with a wooden spoon or spatula until they’re cooked through. Remove the skillet from the heat and set aside.

 

 

Make the bacon and eggs fried rice

Heat 2-3 tbsp. of the reserved bacon drippings in a large wok or deep, non-stick skillet over medium-low heat.

 

When the oil is hot, but not smoking, add the garlic and ginger powder, stir well to combine. Cook 15-30 seconds, stirring constantly.

 

Raise the heat to medium and immediately, add the cooked white rice, bean sprouts and eggs, give everything a good stir.

 

Add in ¼ cup of soy sauce while stirring constantly to coat the ingredients completely. Lower the heat to medium-low and continue stirring. Check the color and taste the fried rice, add a little more soy sauce, if needed.

 

Finally, sprinkle in the reserved bacon and green onions and continue stirring until everything has come together.

 

Reduce the heat to low, cover and cook for 10 minutes, to warm through and to let the flavors come together.

 

Serves 4-6

 

Bacon and Eggs Fried Rice served on a white platter.

 

Cook’s Notes

  • Once the rice is on low and covered, don’t stir, to prevent it from getting gummy.
  • For the best fried rice, refrigerate the rice until completely cold and firm, or use leftover rice.
  • With fried rice and stir fries, it’s best to have all of the ingredients prepped and ready to go, as things move very quickly. Having all the ingredients prepped and ready to go will prevent anything from burning.

 

Bacon & Eggs Fried Rice

This Bacon & Eggs Fried Rice is quick, easy and affordable, perfect for busy weeknights or cheap eats when money is a little tight.
Prep Time10 mins
Cook Time30 mins
White rice30 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: easy dinner recipes, fried rice
Servings: 4
Calories: 635kcal

Ingredients

  • 2 cups Water
  • 1 cup Long Grain Uncooked Rice
  • 1 tsp. Kosher Salt
  • 12 oz. Bacon chopped and cooked crispy (3 tbsp. bacon drippings reserved)
  • 5 Large Eggs scrambled
  • 2 Large Garlic Cloves grated or finely minced
  • ½ tsp. Ginger Powder
  • 8 oz. Bean Sprouts
  • ¼ cup Low-Sodium Soy Sauce plus 1-2 tbsp. if needed
  • 3-4 tbsp. Green Onion finely sliced

Instructions

Cook the white rice

  • Bring the water to a boil over high heat. When the water is boiling vigorously, add the rice and 1 tsp. of salt, stir. Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface, approximately 5-7 minutes. Stir the rice, lower the heat to low and cover. Cook the rice on low for about 25 minutes until done. Uncover the rice, fluff with a fork and set aside. Once it has cooled some, refrigerate, if desired.

Cook the bacon

  • Chop or cut the bacon into roughly 1 inch pieces. Fry the bacon over medium to heat, in a large wok or large, deep skillet, stirring frequently. This should take about 12-15 minutes.
  • Reserve about 3 tablespoons or so of the bacon drippings.
  • Wash the wok or skillet (or use a different one). Dry thoroughly.

Scramble the eggs

  • Beat the eggs in a medium bowl. Heat 1 tsp. of the reserved bacon drippings in a non-stick skillet over medium heat. Cook the eggs while stirring with a wooden spoon or spatula until they’re cooked through. Remove the skillet from the heat and set aside.

Make the bacon and eggs fried rice

  • Heat 2-3 tbsp. of the reserved bacon drippings in a large wok or deep, non-stick skillet over medium-low heat. When the oil is hot, but not smoking, add the garlic and ginger powder, stir well to combine. Cook 15-30 seconds, stirring constantly.
  • Raise the heat to medium and immediately, add the cooked white rice, bean sprouts and eggs, give everything a good stir.
  • Add in ¼ cup of soy sauce while stirring constantly to coat the ingredients completely. Lower the heat to medium-low and continue stirring. Check the color and taste the fried rice, add a little more soy sauce, if needed.
  • Finally, sprinkle in the reserved bacon and green onions and continue stirring until everything has come together.
  • Reduce the heat to low, cover and cook for 10 minutes, to warm through and to let the flavors come together.

Notes

For the best fried rice, refrigerate the rice until completely cold and firm, or use leftover rice.

Nutrition

Calories: 635kcal | Carbohydrates: 44g | Protein: 23g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 260mg | Sodium: 1664mg | Potassium: 441mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8.8% | Vitamin C: 12.2% | Calcium: 7.3% | Iron: 15.6%
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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