Go Back
+ servings

Bacon and Egg Fried Rice with Peas and Carrots

This is a recipe for Bacon and Egg Fried Rice with Peas and Carrots
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Rice
Servings: 4
Author: Daisy Merano


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Transfer to a serving plate. Serve with your favorite dish.


Serving: 4g