Bacon and Egg Fried Rice

Yes, you read that correctly. Did your mouth just water? Because mine did. This recipe is a crowd pleaser and utilizes a lot of, what I like to

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Yes, you read that correctly. Did your mouth just water? Because mine did.

This recipe is a crowd pleaser and utilizes a lot of, what I like to call, pantry/fridge staples. So it’s not like you’re having to make a special grocery store stop to get the ingredients. Most of these, I always recommend to have on hand.

You should know there are a couple of variations of this you can make. I have also included a low carb option note below. If you don’t have an ingredient don’t be afraid to sub it for something you do have. I am a very “cook by the seat of my pants” kind of person. If that’s not you, don’t worry, the recipe is below and you can follow it to a T, my Type-A Friend. We’ve got this!


Servings: 6-8

  • 3 cups Brown Rice (I like this one), cooked
  • 3 Eggs, scrambled
  • 6-8 Bacon slices, cooked
  • 1 1/2 cups Carrots
  • 2/3 cup Green Peas, Frozen
  • 1/4 Onion (large), chopped
  • 3 Garlic Cloves, minced
  • 2 teaspoons Ground Ginger
  • 1/4 Cup Soy Sauce (I recommend this one)
  • 1 tablespoon Sesame Oil
  • 1 teaspoon butter for scrambling eggs
  • 1 stalk green onion, whites and greens chopped to garnish and finish off the dish
  • Optional: 1 teaspoon Fish Sauce (I like this one)


  1. The first thing you’ll need to do is cook your rice. I like to cook mine in the pressure cooker while I am prepping everything else. There are directions below on how to do that if you don’t know how.
  2. Get your bacon cooking. I prefer to cook mine in the oven at 400 degrees Fahrenheit on a baking sheet with sides so the grease doesn’t spill out. Once it’s cooked carefully remove from pan onto napkins to soak up any remaining grease. Set aside to cool. Once bacon is cooled, crumble it and set to the side.
  3. Next, Scramble your eggs by adding 1 teaspoon of butter to a small skillet on medium-high heat. Crack your eggs in a bowl and whisk together. Add eggs to the butter covered skillet and move them around constantly until they are cooked all the way through. Once they are done, set them to the side.
  4. While your bacon and rice are cooking, chop and mince your veggies or TIME SAVING TIP: you can also buy these frozen and already chopped.
  5. Place a deep large skillet or wok over high heat on the stove.
  6. Once it is heated, add your sesame oil. Then add your onion, garlic, and ground ginger. Stir and cook for 2 minutes.
  7. Then add your carrots to the mixture and sauté for 3 minutes.
  8. Then add your soy sauce and optional fish sauce to the skillet. Stir all together for 1-2 minutes.
  9. Next, add your rice to the veggies and sauce, and lower your heat to medium- low. You don’t want it to start sticking. Stir continuously all together to evenly incorporate the veggies and sauce.
  10. Next, add your frozen green peas and heat through.
  11. Finally, you can add in your cooked eggs and crumbled bacon. Give all of this a good mix, top with the green onions, and serve to your people before you drool all over it! Ha!

This is a meal that can easily be whipped up in less than 30 minutes. It makes even better leftovers!

Meal Prep Tip

Always make extra and store in an airtight container for up to 3-5 days in the fridge. You are welcome!

How to Make Rice in your Instant Pot

Add your rice to the pot (Click here to get yours) and cover it with water. Check your manual for ratios. Brown rice is always 1:1.25. That means 1 cup of rice to 1.25 cups of water. Once you’ve added your rice and water (or broth if you prefer), cover and seal. Set to pressure cook on high for 23 minutes. I let it naturally release for 10 minutes and then manually release the remaining pressure. Stand back, it may splatter. Open the pot and give it a good stir. Bam, you’ve got rice!

For My Low Carb Friends

Don’t worry, my low carb friends, I’ve got your back too. Swap the brown rice for frozen cauliflower rice. Boom. You’re welcome.

My Fitness Pal

And for you My Fitness Pal peeps! This recipe is on there. My profile name is | rebekdoesit | I track my food everyday as apart of our LIFEstyle Nutrition Program. Let’s be MFP friends! To find this recipe it’s titled Bacon And Egg Fried Rice: 215 Cals. 30g Carbs. 8g Fat. 9g Protein.

As Always...

I would love to know if you make this dish and what you thought about it! Now, I am hungry. Good thing I have this leftover in the fridge. Peace out, friends. I’m going to eat!

Happy Eating!

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