Bacon and Egg Fried Rice

Time to Cook: 
15 min
Time to Prepare: 
10 min
Number of Servings: 
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Author: Karen Humphrey

Looking for a twist on breakfast? Why not try bacon and egg fried rice? Savory and filling, this dish is a different way to get your eggs in the morning. Always use leftover rice as it's drier and works better, but you can change up things if you like. Add frozen peas, swap bacon for sausage, or use brown rice if you wish. Either way it's a very tasty breakfast!

A breakfasty twist on the classic Chinese staple


3 pieces of bacon, cut into small pieces

2 eggs

1/2 onion, chopped finely

2 1/2 cups leftover rice

1/4 cup frozen green peas

2 scallions, chopped finely

1 Tbsp low sodium soy sauce

pinch of sugar


1. Heat up a wok or deep skillet over medium heat and add a small amount of oil. Scramble the eggs in the wok and when they are cooked, remove them from the wok and set aside on a plate.

2. Add the bacon to the wok and cook until it's as crispy as you like it. Turn down the heat if you need to, since the oil will sputter and foam. When the bacon is ready, remove it from the wok as well and drain on paper towel. Leave about 1 Tbsp of the bacon fat in the pan, reserving the rest in case you need a little more.

3. Add the onion to the wok, stirring and cooking for a few minutes until it becomes transluscent and softens. Stir in the rice and toss until it's hot and steaming. Add the bacon, scallions, peas, and scrambled eggs. Continue to cook, tossing frequently, until warmed through. Stir in the soy sauce and sprinkle with sugar, tossing again to coat.

4. Serve immediately!

Adapted from The Kitchn