Bacon and Egg Fried Rice Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated May 06, 2019
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Sydney Oland

After ordering some late night take out, perhaps after a few too many drinks, we have all woken up with the question of what do do with leftover rice. This is answer, especially if you find yourself with a bit of the old beer fuzzies. Bacon and egg fried rice makes use of the over abundance of take out rice—and just a few other pantry staples.

Eggs are scrambled into the rice itself, but it's the fried egg on top that takes a rough morning into a happy place. Have a good cup of coffee, and lots of hot sauce on the side and you've turned a case of the wine flu into a fridge cleaning morning. Or early afternoon.

Recipe Details

Bacon and Egg Fried Rice Recipe

Active 15 mins
Total 15 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 pound (about 8 strips) bacon, coarsely chopped
  • 5 tablespoons vegetable oil, divided
  • 1/2 medium onion, finely chopped (about 1/2 cup)
  • 1/2 teaspoon minced or grated ginger
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 2 cups cooked white rice
  • 1/2 cup thawed frozen green peas
  • 3 eggs, beaten, plus 4 un-cracked whole eggs.
  • 2 tablespoons soy sauce
  • 1/2 teaspoon chili paste
  • 1/2 tablespoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • Sliced scallions and/or chopped cilantro leaves

Directions

  1. Cook bacon in a large skillet over medium heat until crisp, about 10 minutes total. Transfer to a paper towel-lined plate to drain.

  2. Pour excess bacon fat into a small bowl, rinse and wipe out skillet, then return to high heat. Add one tablespoon bacon fat and heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 4 minutes. Add ginger and garlic and cook until fragrant, about 1 minute.

  3. Add 3 more tablespoons bacon fat to skillet (if there is not enough bacon fat, add vegetable oil to make up the difference), then add cooled rice. Cook, stirring and shaking constantly, until rice grains are separated, pressing to break up lumps with a spatula, about 2 minutes. Add peas and mix until ingredients are evenly combined.

  4. Move the rice to the sides of the pan, creating a well in the center. Add the beaten egg. When it starts to set, stir it into the rice.

  5. Add soy sauce, chili paste, and sesame oil, and stir and toss to combine until well coated. Mix in reserved bacon, cover and remove from heat.

  6. Heat vegetable oil in a large non-stick skillet over high heat until shimmering. Add whole eggs and fry to desired doneness, seasoning to taste with salt and pepper. Divide rice between 4 plates, top each plate with a fried egg, sprinkle with scallions and/or cilantro, and serve immediately with extra chili sauce to pass.

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