Bacon Fried Rice



15 min


30 min



Bacon Fried Rice

Photo, Erik Putz. Prop Styling, Catherine Doherty. Food Styling, Michael Elliot.

This half-hour dinner recipe is fragrant, simple and delicious. Bonus: Small frozen vegetables take away the need for a lot fine chopping and extra prep work before cooking.


  • 6 slices bacon , chopped into 1/2-in. pieces
  • 1 onion , finely chopped
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 3 cloves garlic , minced
  • 3 eggs
  • 4 cups leftover cooked jasmine rice
  • 1 1/2 tbsp fish sauce , or reduced sodium soy sauce
  • 2 tsp chili-garlic sauce
  • 1 green onion , finely chopped (optional)


  • Heat a large non-stick frying pan over medium-high. Add bacon and onion. Cook, stirring occasionally, until bacon starts to crisp around edges, 7 to 10 min.
  • Add corn, peas and garlic. Cook until warmed through, 1 to 2 min. Beat eggs, then add to pan, stirring constantly to scramble eggs until cooked, about 1 min.
  • Add rice. Cook, stirring often, until heated through, about 2 min. Drizzle fish and chili-garlic sauces overtop. Stir until combined. Divide among bowls. Sprinkle with green onion, if desired.

Nutrition (per serving)

  • Calories
  • 560,
  • Protein
  • 19 g,
  • Carbohydrates
  • 77 g,
  • Fat
  • 21 g,
  • Fibre
  • 5 g,
  • Sodium
  • 960 mg.

Kitchen tip

Cold leftover rice is typically used in fried rice recipes, because freshly cooked can make the rice too sticky. If you don’t have any leftovers, cook rice following package directions, then spread on a baking sheet and let cool slightly before using.