Description

Hey kitchen friend! Olivia here—ready to rescue your weeknights with the crispy, savory magic of Bacon Fried Rice. Imagine smoky bacon bits, sweet pops of peas and carrots, fluffy scrambled eggs, and day-old rice turned golden and glorious in under 30 minutes. One skillet, zero stress, big flavor—this is comfort food that loves leftovers. Let’s get sizzling!

Ingredients

Scale

6 slices thick-cut bacon, chopped
½ large onion, diced
2 cloves garlic, minced
1 cup frozen peas & carrots
4 cups cold, cooked rice (day-old is best!)
3 large eggs, beaten
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin for veggie twist)
1 tsp sesame oil (added at the end)
Salt & pepper, to taste
2 green onions, chopped

Instructions

1️⃣ Crisp Bacon: Start bacon in a cold pan. Cook on medium until crispy, ~8–10 mins. Scoop bacon out, leave 1–2 tbsp fat.
2️⃣ Sauté Aromatics: Add onion to bacon fat. Cook 2 mins. Add garlic, stir 30 secs—don’t burn it!
3️⃣ Veggies & Eggs: Stir in peas & carrots, cook 2–3 mins. Push aside, scramble eggs on empty side until just set.
4️⃣ Add Rice: Stir in cold rice. Break clumps. Fry 2–3 mins, press gently for crispy bits!
5️⃣ Flavor It Up: Add soy sauce, oyster sauce, and sesame oil. Toss well!
6️⃣ Finish: Fold in bacon & green onions. Taste & season. Serve hot!

Notes

Day-old rice = perfect texture!
Use a hot skillet or wok for best fried bits.
Swap bacon for pancetta, ham, or tofu.

Prep Time: 25 mins

Nutrition

Calories: 410 Cal per serving
Fat: 24g
Carbohydrates: 35g
Protein: 14g