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A large platter with Bacon & Eggs Fried Rice

Bacon and Eggs Fried Rice

This Bacon and Eggs Fried Rice is quick, easy and affordable, perfect for busy weeknights or cheap eats when money is a little tight.
Course Main Course
Cuisine Asian
Keyword easy dinner recipes, fried rice
Prep Time 10 minutes
Cook Time 30 minutes
White rice 30 minutes
Total Time 40 minutes
Servings 4
Calories 635kcal


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

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 teaspoon 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 tablespoons 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.


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


Calories: 635kcal | Carbohydrates: 44g | Protein: 23g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 260mg | Sodium: 1664mg | Potassium: 441mg | Fiber: 2g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 10.1mg | Calcium: 73mg | Iron: 2.8mg