This Bacon and Egg Fried Rice is the kind of dish that hits the spot—simple, filling, and packed with flavor. It’s a great way to use up leftover rice and turn it into something crave-worthy. With crispy bacon, fluffy eggs, and just the right hint of spice, it’s a crowd-pleaser every time.
Bacon and Egg Fried Rice is a hearty meal made from cooked white rice, eggs, chopped bacon, frozen carrots, and green peas. What makes this dish shine is its balance—salty, smoky bacon with soft scrambled eggs and sweet veggies tossed into hot rice. It’s super easy to make and doesn’t need fancy ingredients. It’s the type of meal you throw together with stuff you probably already have in the fridge. And let’s be real—rice, bacon, and eggs are just meant to be together.
This Bacon and Egg Fried Rice isn’t just a lazy meal. It’s comfort food that works for breakfast, lunch, or dinner. It’s a meal itself but you can partner it with something meaty like pork menudo or chicken with broccoli.
I’ve cooked up something like this before—Spam fried rice. This Bacon and Egg Fried Rice took inspiration from that, but honestly, this one packs more flavor since you taste the bacon in every bite. Bacon never lets you down, even when it’s mixed into fried rice. If you’re into egg fried rice recipes, my husband, Vanjo, has plenty on his site. You can even switch things up and try his ham and egg fried rice version if that’s what you’ve got in the fridge. Lots of ways to enjoy it!
Funny enough, I had this for breakfast today. Honestly, I could’ve eaten it on its own and been happy. But my husband whipped up extra fried eggs, so I ended up having it with a sunny side up egg on top. That egg gave me the excuse to grab the Tabasco sauce—because yes, I like a little kick in the morning. I don’t know about you, but hot sauce on a runny egg is kind of my thing. You too?
How to Cook Bacon and Egg Fried Rice with Peas and Carrots
- Break up the 4 cups of leftover rice before cooking – If the rice’s clumped up from the fridge, use a spoon or your clean, damp hands to gently loosen it. This helps it fry evenly in the pan later instead of turning mushy.
- Crisp up the 6 strips of chopped bacon first – Heat a wide pan over medium heat, toss in the chopped bacon, and let it cook until the fat melts and the bacon gets golden and crisp. Don’t rush this—it brings out all that flavor and gives you a nice base to cook the rest in.
- Keep around ¼ cup bacon oil and scramble 2 eggs in the same pan – Too much oil? Spoon some out until about a quarter cup’s left. Then, scoot the bacon to the side, crack in 2 eggs, and scramble them right in the pan. They cook fast, so stir them quickly to keep them soft, not dry.
- Toss in the loosened rice and stir-fry for 3 to 5 minutes – Now add the separated rice to the pan. Stir everything together to coat the rice with egg and bacon bits. This part gives the rice that toasted texture and lets the flavors mix.
- Mix in ¾ cup each of frozen carrots and peas, plus seasonings – Pour in the frozen veggies straight from the pack. Add ½ teaspoon onion powder and 1/8 teaspoon black pepper for extra flavor. Stir-fry everything for another 2 to 3 minutes until the veggies are warm and everything’s well mixed.
- Plate it up and serve with your favorite ulam (dish) – Once it’s all heated through and smells amazing, serve it hot. It’s great on its own or with any leftover meat or fried dish you’ve got around. Try this Bacon and Egg Fried Rice with Peas and Carrots Recipe. Let me know what you think!
Bacon and Egg Fried Rice with Peas and Carrots
Ingredients
- 4 cups cooked white rice preferably leftover
- 2 eggs
- ¾ cup frozen green peas
- ¾ cup frozen carrots
- 6 strips bacon chopped
- 1/8 teaspoon ground black pepper
- ½ teaspoon onion powder
Instructions
- Separate the clumps of rice with a spoon or you can dampen your hands and gently mash until the clumps break and rice gets separated. Set aside. (See notes below)14 cups cooked white rice
- Meanwhile, heat a wide frying pan on a stove top. Add the chopped bacon. Continue to cook in medium heat while stirring the bacon once in a while until bacon oil is extracted and the bacon gets somewhat crispy.6 strips bacon
- If there is too much bacon oil, scoop some of it until about ¼ cup is left. (See notes below)2
- Push the bacon on one end of the pot and then crack the eggs open on the other side of the pan. Using your ladle, quickly stir the eggs until it gets scrambled. Continue to cook until the eggs are done.2 eggs
- Add the rice. Stir-fry for 3 to 5 minutes.
- Add the carrots, green peas, ground black pepper, and onion powder. Continue to stir fry for 2 to 3 minutes.¾ cup frozen green peas, ¾ cup frozen carrots, 1/8 teaspoon ground black pepper, ½ teaspoon onion powder
- Transfer to a serving plate. Serve with your favorite dish.
Notes
- Leftover rice is the secret weapon in any good egg fried rice. Why? Because it’s a little dry and firm from sitting in the fridge, which makes it way easier to stir-fry. Fresh rice is too soft and steamy—it clumps up, turns mushy, and just doesn’t give you that nice, separate grain texture that fried rice needs. Cold rice holds its shape, and that’s what you want when you’re tossing it around in a hot pan with eggs and bacon.
- Bacon releases a lot of fat (bacon oil) as it cooks, and if you don’t scoop some of it out, your fried rice will end up greasy. Leaving about ¼ cup in the pan is more than enough to coat the rice and boost the flavor without drowning it in oil. You want it tasty, not dripping.
Ever since my favorite Asian restaurant closed, I’ve been jonesing for some GOOD fried rice. Everywhere I’ve tried, whether takeout or upscale, has fallen far short of the amazing fried rice I was accustomed to. After discovering this recipe, I can die a happy woman, knowing I can make this dish at home. Thank you for sharing this tasty recipe 🙂
This looks delicious! I will try it tomorrow. Thanks!