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Easy Fried Rice made with crispy bacon, fluffy scrambled eggs, and a bold kick of garlic—this is the fried rice dish you’ve been craving. Why head out when you can whip up the best fried rice recipe in your own kitchen?
Whether you’re using leftover rice or cooking a fresh batch from scratch, this is your go-to method for that perfect wok-tossed flavor. Make it in a skillet or a wok and get ready for a homemade bacon fried rice.
What Makes This Fried Rice Work
This fried rice recipe gets its flavor from crispy bacon, fluffy eggs, and a generous hit of garlic. Using day-old rice gives it that perfect, slightly chewy texture you’d expect from a good fried rice dish.
It’s quick, flexible, and packed with bold flavor—ready in under 30 minutes with simple ingredients. Whether you’re making bacon fried rice for dinner or meal prep, it’s a no-fail favorite every time.
What Goes Into This Fried Rice
This easy fried rice recipe comes together with simple, flavor-packed ingredients you probably already have in your kitchen. From salty sauces to crispy bacon and tender vegetables, each element plays a role in building that irresistible takeout-style taste.
- Bacon: Adds smoky, salty flavor and a crisp bite that takes this bacon fried rice to the next level.
- Cooked Rice: Use day-old white or brown rice for the best texture—cold rice fries up beautifully without turning mushy.
- Soy Sauce & Oyster Sauce: A savory duo that brings depth and umami to every spoonful of your fried rice dish.
- Eggs: Fluffy scrambled eggs add richness and soak up all that garlicky, saucy goodness.
Note: Please see recipe card for a full list of ingredients with measurements.
How To Make This Fried Rice
- Cook the Bacon: In a skillet or wok over medium-high heat, fry the diced bacon until crisp. Use a slotted spoon to transfer it to a paper towel-lined plate and set it aside..
- Scramble the Eggs: Wipe out the pan, then heat 1 tablespoon of oil. Add the whisked eggs and cook, stirring gently, until fully scrambled. Transfer to the plate with the bacon.
- Sauté the Veggies: Add the remaining oil. Toss in the carrots and onion, cooking for 4 minutes until soft. Stir in the garlic and cook until fragrant.
- Fry the Rice and Peas: Add the cold cooked rice and thawed peas to the pan. Stir-fry for 3 to 4 minutes until the rice heats through and starts to lightly crisp.
- Add Eggs and Sauce: Return the scrambled eggs. Pour in the soy sauce, oyster sauce, hoisin, butter, and sesame oil. Mix everything and cook until the butter melts.
- Finish and Serve: Turn off the heat and sprinkle the fried rice with sliced green onions. Serve hot and enjoy your homemade bacon fried rice fresh from the pan.
For a light and fresh side, try pairing this fried rice with a crunchy Avocado Feta Cucumber Salad. The cool cucumbers and tangy dressing help balance the savory richness of the rice. You can also serve it with Sesame Beef Stir Fry for a classic takeout-style combo.
If you’re in the mood for seafood, Browned Butter Honey Garlic Shrimp is a great companion dish. It brings a touch of elegance without too much extra effort.
Recipe FAQ’s
Day-old long grain or Jasmine rice works best because it’s drier and holds up well when fried. But if you don’t have any leftover rice, don’t worry! Just spread freshly cooked rice out on a tray, let it chill in the fridge for 30 minutes (or freezer for 15), and you’re good to go.
Fresh rice is too soft and steamy, so it clumps and turns mushy in the pan. Chilled rice separates easily and fries up with that perfect chewy texture. If you want those distinct grains, pre-chilled rice is key.
Absolutely. Swap the bacon for diced chicken, shrimp, or even tofu if you prefer a meatless version. Just make sure whatever protein you use is cooked through and seasoned well.
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Fried Rice
Ingredients
- 4 ounces bacon diced
- 4 eggs large, whisked
- 2 tablespoons peanut oil or olive oil, divided
- 2 carrots medium, diced
- 1 onion diced
- 4 garlic cloves minced
- 1 cup frozen peas thawed
- 4 cups cooked rice chilled rice, white or brown rice
- 3 tablespoons low sodium soy sauce
- 1 tablespoons oyster sauce
- 1 tablespoon butter
- 2 teaspoons sesame oil
- 1 teaspoon hoisin sauce
- 1 tablespoon green onions sliced as garnish, if desired
Instructions
- Fry bacon in a wok or large skillet over medium-high heat until crisp and browned. Use a slotted spoon to transfer to a plate with paper towel. Set aside.
- Wipe pan over with a paper towel and heat 1 tablespoon oil. Add the eggs and scramble until fully cooked. Transfer to the plate with bacon and keep warm.
- Heat remaining oil in the pan. Add carrots and onion to the pan and cook until tender, (about 3-4 minutes). Stir in garlic and cook for an additional minute until fragrant.
- Add in the cold rice and peas and cook for 3-4 minutes until the rice begins to soften.
- Add the eggs back into the pan. Stir in soy sauce, oyster sauce, butter, sesame oil and hoisin sauce. Cook for 1-2 minutes to melt butter and heat the sauce through the rice.
- Garnish with green onions and serve.ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family and friends love this recipe, it is in our meal rotations often with the kids fighting over cold leftovers for lunch. I follow it to a tee adding more “sauce mix” to our taste. We often change it up adding chicken and prawns too. Goes so well with so many dishes.
2nd time making it in two weeks! … I added a little more of the hoisin, oyster and soy sauce to our liking– other than that- followed recipe directions. Great recipe for fried rice.
We eat this every week! Love it! Thank you for sharing!!
Really delicious. My partner wants this on our regular meal rotation.
This is a winner!! Made it for company and it was a huge hit. Followed recipe to a tee, then added toasted slivered almonds at the last minute.. because, why not?! This all paired beautifully with the lemon chicken recipe. Look no further for the perfect fried rice!
Best fried rice I’ve ever eaten! Have also substituted cauliflower rice for a low carb version-just as delicious.
The Recipe sounds amazing and easy to follow but I am a bit unclear on the rice. You say to use day old rice but you also say to just refrigerate the rice for 30 mins. So which is it? I am making this recipe tomorrow and I really want to get it right.
I don’t have Oyster sauce on hand, only Hoisin sauce… Will it still be ok without the oyster sauce? Maybe pour a little more hoisin sauce?? This looks SO good & I can’t wait to finally make it!