Bacon Fried Rice Recipe Easy Homemade

The Bacon Sizzle

Let me tell you about the best smell in a kitchen. It’s bacon starting to sizzle. That sound means something good is coming. It fills the whole house with a cozy, salty promise.

Now, I don’t cook mine until it shatters. I like a little softness left. It reminds me of Sunday mornings with my grandpa. He always said good bacon should have a chew. I still laugh at that. What’s your perfect bacon? Crispy or a bit chewy?

The Secret is in the Pan

After the bacon, we save that golden grease. This is the magic. It holds all the smoky flavor. We cook our eggs in a bit of it. My friend Jess taught me to do them sunny-side up.

The runny yolk mixes into the rice later. It makes everything rich and creamy. *Fun fact: That golden-brown stuff that sticks to the pan? Cooks call it “fond.” It’s pure flavor. Don’t let it burn! Scrape it up when you add the rice. This matters because it turns simple rice into something special.

Making It Your Own

This is a “clean out the fridge” kind of dish. The recipe asks for peas and carrots. But use what you have! I’ve added chopped bell pepper or corn. My grandson loves it with tiny broccoli trees.

That’s the real joy of cooking. You make it suit your family. It matters because it teaches us to be creative. Nothing needs to go to waste. What leftover veggies do you have that might work?

The Final Stir

Now comes the best part. You crumble that bacon right in. Then you stir everything together. Doesn’t that smell amazing? The soy sauce makes it all a beautiful brown. The sesame oil, if you use it, adds a nutty whisper.

Hear the rice sizzle? That’s the sound of it getting happy. Serve it hot, with that egg on top. Let the yolk run over everything. It’s pure comfort in a bowl.

A Simple, Filling Meal

This dish isn’t fancy. It’s honest food. It uses simple things to make a full meal. You have protein from the eggs and bacon. You have energy from the rice. And you have color from your veggies.

It reminds me that good food doesn’t need to be complicated. It just needs to be made with a little care. Do you have a simple dish that always makes you feel at home? I’d love to hear about it.

Ingredients:

Ingredient	Amount	Notes
Bacon	8 slices
Bacon grease (or vegetable oil)	2 Tablespoons	Divided; bacon grease is highly recommended
Eggs	4 large
Onion	1 small	Chopped
Soy sauce	4 Tablespoons
Sesame oil	1 ½ teaspoons	Optional but adds tons of flavor
Rice	4 cups	Cooked and cooled to room temperature
Peas, carrots, other vegetables	As desired	Chopped

Bacon & Eggs, The Best Way I Know

Hello, my dear. Come sit. Let’s make my favorite quick supper. It’s bacon fried rice. This recipe is pure comfort. It reminds me of my grandson, Jess. He taught me his way one rainy evening. We stood right here at this stove. I still laugh at that. He was so proud of his “chef skills.” The secret is using the bacon grease. Doesn’t that smell amazing? It adds such a deep, happy flavor. We’ll make it just like he did. You’ll see how easy it is. Let’s get our pan warm.

Step 1: First, cook your bacon. Use a big pan over medium heat. Let the slices sizzle until they are crisp. Turn them now and then. I like mine a little soft in spots, just like Jess did. Then move the bacon to a plate with a paper towel. It will drain there. Now, look at that lovely grease in the pan. Pour most of it into a bowl to save. Leave about two tablespoons behind. That’s our flavor gold.

Step 2: Next, we cook the eggs. Add one tablespoon of oil to the bacon grease. Let it get warm. Crack your eggs right into the pan. Fry them until the whites are set. Jess always did sunny-side up. The runny yolk mixes into the rice later. It’s magic. When they’re done, put them on a clean plate. (A hard-learned tip: don’t crowd the eggs. Cook them in two batches if your pan is small.)

Step 3: Time for the onions. Add the last tablespoon of oil to the pan. Toss in your chopped onion. Let it cook for about a minute. You just want it to get soft and shiny. It makes the whole kitchen smell like home. Now, pour in the soy sauce. Add all your cooled rice right on top. A little sriracha is nice here, too, if you like a kick.

Step 4: This is the fun part. Stir-fry everything together. Keep scraping the bottom of the pan. Those little browned bits are flavor treasures. Mix until the rice is hot and coated in soy sauce. It will start to sizzle a little. That’s the sound of dinner being ready. Now, crumble in your cooked bacon. Give it one more big stir to mix it all up. Do you like your fried rice with peas or carrots? Share below!

Step 5: Finally, take the pan off the heat. Scoop the fried rice onto plates. Top each serving with a beautiful fried egg. Serve it right away while it’s all hot and wonderful. The yolk will run into the rice when you break it. It’s the best bite. I promise.

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Quick Meal

Three Tasty Twists on Our Recipe

This recipe is like a friendly blank canvas. You can paint it with different flavors. Here are three ways my family likes to change it up. Try one next time you make it. It keeps things fun and new in the kitchen.

The Garden Twist: Skip the bacon. Use a spoonful of butter instead. Add lots of chopped broccoli and bell peppers with the onion.

The Spicy Kick: Add a big spoonful of chili paste with the soy sauce. Top your bowl with sliced green onions for a fresh crunch.

The Breakfast-for-Dinner: Use chopped ham instead of bacon. Stir in a handful of cheddar cheese at the very end. It gets all melty.

Which one would you try first? Comment below!

Serving It Up Just Right

This fried rice is a full meal on a plate. But I love adding a little something extra. A simple cucumber salad on the side is perfect. Just slice cucumbers thin and toss them with a little vinegar. It’s cool and crisp. For garnish, a sprinkle of sesame seeds looks pretty. A few green onion slices add color, too.

What to drink? For the grown-ups, a cold lager beer pairs nicely. It cuts through the rich bacon flavor. For everyone, a glass of iced green tea with lemon is my go-to. It’s so refreshing. Which would you choose tonight?

Keeping Your Fried Rice Fresh and Tasty

Let’s talk about leftovers. This fried rice keeps well. Store it in a sealed container in the fridge. It will be good for three to four days.

You can freeze it for a month, too. I pack single servings in little containers. This makes a fast lunch for busy days. Just thaw it in the fridge overnight.

Reheating is simple. Use a skillet with a tiny bit of oil. Stir it over medium heat until hot. This keeps the rice from getting soggy. My first time, I used the microwave. It was a bit mushy. The skillet is much better.

Batch cooking saves so much time. Double the recipe on a Sunday. You’ll have meals ready for the week. This matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Fried Rice Hiccups

Sometimes, cooking doesn’t go as planned. That’s okay. Here are easy fixes. First, soggy rice. Always use cooled, day-old rice. Fresh rice is too moist and sticky.

Second, everything sticks to the pan. Your heat might be too high. Medium heat is your friend. I once burned my onions because I was rushing. Now I take my time.

Third, not enough flavor. That’s where the sesame oil helps. Just a teaspoon adds a wonderful, nutty taste. Scraping the browned bits from the pan is also key. Those bits are pure flavor gold.

Getting these right builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Fried Rice Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use tamari or coconut aminos instead of soy sauce.

Q: Can I make it ahead? A: Absolutely. Cook everything but the egg. Fry fresh eggs when you serve it.

Q: What if I don’t have bacon? A: Use chopped ham or chicken. Save the recipe for when you have bacon, though. Fun fact: The bacon grease is what gives this dish its special, cozy flavor.

Q: Can I double the recipe? A: You can. Just use a very big pan or cook in two batches.

Q: Is the sesame oil really needed? A: It’s optional but highly recommended. It makes the whole kitchen smell amazing. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It’s simple, hearty, and full of good memories for me. Cooking should be a joy, not a chore.

I would love to see your creation. Did you add extra veggies? How did your family like it? Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.