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
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
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.
