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Bacon Fried Rice

Okay, so pork fried rice is one of my favorite guilty pleasures for Chinese take-out. I had no idea how simple it was to make it myself!! I decided to take a spin on the classic “pork” in this rice and use this as an excuse to utilize one of my favorite ingredients…bacon!! Not only does the bacon add that delicious porky flavor, the rendered fat is used to coat the rice and vegetables with its delicious salty sheen. So now, when I’m having that craving that just can’t be cured, I can make my own pork fried rice with some basic staple ingredients. And hey, this way, I know exactly what’s going into it. This is one of those recipes where the technique is the most important factor. Put whatever you like in your pork fried rice. You want chicken? Add chicken. You like mushrooms and peppers? Add those too! Make it your own. This rice is amazing as leftovers too. It just keeps getting better and better.


  • 6 slices bacon, cut into pieces

  • 1 yellow onion, finely diced

  • 1/2 cup packaged shredded carrot, roughly chopped

  • 4 cups cooked rice, cooled to room temperature

  • 2 tablespoons soy sauce

  • 1/2 cup frozen peas

  • 1/2 cup bean sprouts

  • 2 scallions, sliced for garnish *optional


In a large skillet, over medium low heat, cook bacon until crisp.

Remove with a slotted spoon and drain on paper towel.

Remove some of the rendered bacon fat and store in a jar (if you’re crazy like I am), or discard. You’ll want about 1-2 tablespoons left in the pan.

Add onions and cook until softened and translucent, about 5 minutes.

Increase heat to medium and add the carrots. Cook for about 4 minutes or until slightly softened.

Add the rice and fry it for a few minutes, stirring often.

Add soy sauce, peas, and bean sprouts and cook until heated through, scraping up the bits on the bottom with a wooden spoon.

Return bacon to the pan and stir to combine.

Garnish with sliced scallions, optional.

Servings: 6

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