Bacon Garlic Fried Rice Recipe

Are you ever worried about left over rice? Well, worry no more. The next time you find yourself with extra rice, try this tasteful dish, Bacon Garlic Fried Rice. This is a recipe that you would love to eat before leaving your house for work or school. Aside from its healthy ingredients, it is very quick easy to prepare. Once you’ve given this a try, you might find yourself deliberately making extra rice just to use in this dish!

Remember – It is important your rice is cold when you start to cook this recipe or the fried rice will get gluey and mushy.



  • 1⁄2 lb bacon
  • 5 cups cooked long-grain rice (can use other rice, but long or medium grain rice is all I ever use)
  • 6 garlic cloves, smashed and diced (use approximately half a bulb. heavy garlic is necessary for
  • me, but cut back if you like)
  • 1 1⁄2 cups frozen peas and carrots
  • 2 eggs, beaten slightly
  • 2 tablespoons vegetable oil (optional)
  • 1⁄4 cup light soy sauce (or more to taste)
  • salt to taste

    1. Slice the bacon slices cross ways into small slivers. This works well if you keep your bacon frozen. Thaw enough to slice and then just slice off your pieces of bacon across so you have a bunch of thin strips.
    2. Fry the slivers of bacon in a large wok or pan and then remove the bacon to drain on a paper towel. Reserve some of the bacon fat, about 2-4 tbsp, or use vegetable oil, or use a mixture.
    3. Lightly fry the garlic in the bacon fat/oil in the same pan you fried the bacon. Don’t let the garlic get brown.
    4. Add the cold rice and the peas and carrots and let it all warm at high temperature and break up the big pieces of rice. It’s ok for there to be some clumps of rice remaining. Day old rice is best for this recipe, but if you want to make your rice fresh and then fry it, cook the rice and put in a flat baking pan in the freezer to cool for 30-60 minutes first.
    5. After about 5 minutes, or once the rice is heated through make a well in the center of your rice.
    6. Add your eggs and stir them slightly. I like to cook the egg most of the way through in the well, and then slowly bring in the remaining rice which gives some eggy chunks as well as a light coating of egg on some of the rice. Another option is to lightly fry the scrambled egg separately first and then add it to the fried rice.
    7. You can substitute the vegetables in this recipe with ones of your choice, but stay away from watery types since they will make your rice mushy.

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