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Bacon and Egg Fried Rice

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Neutral oil, such as canola or vegetable

3/4 cup diced bacon or ham 

3/4 cup diced white onion 

2 cloves garlic, minced 

1/4 cup diced carrots 

1/4 cup snap peas, sliced, or other seasonal vegetables 

2 eggs, whisked 

4 cups cooked rice 

2 tablespoons soy sauce 

2 tablespoons oyster sauce 

Kosher salt 

2 green onions, chopped 

Freshly ground white pepper


  1. Heat a large skillet or wok over high heat, then add 2 tablespoons of oil and the bacon. Render the bacon for about 2 minutes until crispy. Stir in the onion, garlic, carrots and snap peas and saute for a minute or until the vegetables start to soften.
  2. Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the green onions and some white pepper.