Bacon Fried Rice

Bacon/Pork Fried Rice

4 cups cold cooked rice
5 slices of bacon
1 cup ham cut into small cubes (optional)
1-2 cloves of bacon, minced
2 scallions, chopped
2 eggs, lightly beaten
Soy sauce

Diced vegetables: for convenience I use frozen peas and carrots as the carrots are cubed into small pieces. You can also use frozen corn and/or frozen beans. Set them into a strainer and run warm water over them before you start cooking the rice so that they are thawed before you add them to the dish.


In a large skillet cook the bacon until very crispy, move to paper towels to drain.

On medium heat lightly sauté the minced garlic and scallions.

Add the rice and toss to coat it with the bacon drippings. Add oil as needed if the mix looks to dry. Stir the rice frequently to be sure it is all coated and has a chance to “toast”. This should take 5-10 minutes depending on your pan and stove.

Add the soy sauce a little at a time and stir the rice well to coat. Continue until the rice is lightly coated. You can add more to taste if desired.

Add the vegetables, crumble the reserved bacon and add it and the ham if desired. Stir occasionally to warm all the ingredients.

With the heat turned up a bit pour the beaten eggs over the entire mix and stir to “scramble” them. Serve.