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Bacon and egg fried rice  recipe

Bacon and egg fried rice recipe

33 ratings

Cook up this bacon and egg fried rice for a quick and easy family dinner. Adding streaky bacon brings extra texture and flavour to this wallet-friendly stir-fry. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 506 calories / serving
  • Dairy-free


  • 350g long-grain rice, well rinsed
  • 1½ tbsp olive oil
  • 100g streaky bacon, diced
  • 2 peppers, finely sliced
  • 2 red onions, finely chopped
  • 200g carrots, peeled and coarsely grated
  • 2 garlic cloves, crushed
  • 5cm piece ginger, peeled and grated
  • 1 red chilli, finely chopped (optional)
  • 2 eggs
  • 2 tbsp soy sauce
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    4g 19%
  • Sugars

    12g 13%
  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 87.7g Protein 14.1g Fibre 5.3g


  1. Cook the rice in a large pan of boiling water for 10 mins until nearly tender. Drain, rinse with cold water and drain again. Set aside.
  2. Meanwhile, heat ½ tbsp oil in a frying pan over a high heat and fry the bacon for 5-7 mins until golden and crisp. Remove from the pan with a slotted spoon and set aside. Add 1 tbsp oil and fry the peppers for 10 mins until lightly charred. Add the onions, carrots, garlic, ginger and chilli and fry over a medium- high heat for 5 mins more.
  3. Add the bacon and rice and fry for 5 mins, stirring frequently. Push the rice mixture to one side of the pan and crack the eggs into the gap. Beat the eggs with a wooden spoon, then stir through the rice. Cook for 2 mins, then add the soy sauce and remove from the heat. Divide between 4 shallow bowls to serve.

See more Rice recipes.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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