Bacon and Egg Fried Rice with Peas and Carrots

5 from 2 votes

Fast, filling, and familiar—that’s Bacon and Egg Fried Rice.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Lunch, Rice

Cuisine: American, Chinese, Filipino

Keyword: bacon, egg fried rice

Servings:

Calories: 407kcal

Author: Daisy Merano

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.
4 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.
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.

Start with cold rice. Warm, freshly cooked rice is too sticky and holds too much steam. Cold rice separates better in the pan, which helps it fry instead of steam.
Adjust the bacon fat. Some bacon cuts release more oil than others. Aim to leave around ¼ cup in the pan, more than that, and the rice gets greasy instead of lightly coated.
Use a wide pan. This gives you room to push ingredients aside while cooking others in the same pan. It also helps the rice fry evenly without crowding.
No need to thaw vegetables. Frozen peas and carrots go straight in during the last step. They cook fast and don’t water down the rice when added late.