Bacon and Egg Fried Rice
This Bacon and Egg Fried Rice recipe offers a quick, flavorful, and comforting meal. Combining crispy bacon, tender vegetables, and scrambled eggs stir-fried with day-old rice, it's seasoned with savory soy and oyster sauces. Finished with fresh scallions and white pepper, it's a perfect one-pan dish for a satisfying and easy lunch or dinner.
Equipment
- 1 Wok or Large Skillet Essential for high-heat stir-frying to achieve proper texture.
- 1 Spatula A large, flat spatula or wok spatula is ideal for breaking up rice and stirring.
- 1 Chef's knife For precise dicing and chopping of ingredients.
- 1 Cutting Board For safe and efficient preparation of all vegetables and bacon.
- 1 Measuring spoons/cups For accurate measurement of oils, sauces, and other liquid ingredients.
Ingredients
Main
- 2 tablespoons neutral oil such as canola or vegetable, plus more as needed
- 3/4 cup diced bacon or ham
- 3/4 cup diced white onion
- 2 cloves garlic minced
- 1/4 cup diced carrots
- 1/4 cup snap peas sliced, or other seasonal vegetables
- 2 large eggs beaten
- 4 cups cooked rice
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- Kosher salt
- 2 scallions chopped
- Freshly ground white pepper
Instructions
- Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
- Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.
Notes
Achieving the perfect fried rice texture hinges on high heat and cold rice. Always use day-old, chilled rice; fresh rice contains too much moisture and will result in a soggy, clumpy dish. Ensure your wok or skillet is screaming hot before adding oil and ingredients to promote browning and prevent sticking. When cooking the eggs, incorporate the rice quickly to coat individual grains, creating a silkier texture. Taste and adjust seasoning with soy sauce and salt before serving. For enhanced flavor and texture, consider adding a touch of sesame oil at the very end or a drizzle of chili oil for a spicy kick. Don't overcrowd the pan; if making a larger batch, cook in two separate portions to maintain high heat.