American · easy
Bacon and Egg Fried Rice
Crispy bacon, scrambled eggs, and day-old rice tossed in a screaming hot pan. It eats like breakfast, cooks in 15 minutes, and kids request it by name. Leftover rice is the only real requirement.
- 20 min
- Total
- 4
- Serves
- $9.00
- Est. cost
- 380
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Dairy-free
Parent noteWorks best with rice cooked the day before and refrigerated. Freshly cooked rice steams instead of frying.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Cooked White Rice (day-old)3 cups
- Bacon6 strips
- Eggs3 large
- Frozen Peas1/2 cup
- Soy Sauce2 tbsp
- Sesame Oil1 tsp
- Green Onions (optional)3 stalks, sliced
Method
- 01
Cook bacon in a large skillet or wok over medium heat until crispy. Transfer to paper towels. Drain all but 1 tbsp bacon fat.
- 02
Increase heat to high. Add cold day-old rice, breaking up any clumps. Spread flat and cook 2 minutes without stirring to get crispy on the bottom.
- 03
Push rice to the sides. Crack eggs into the center and scramble until just set, then fold into the rice.
- 04
Add soy sauce, sesame oil, and frozen peas. Toss everything together 1 minute.
- 05
Crumble bacon over the top. Serve immediately, topped with sliced green onions.
- 380
- Calories
- 16g
- Protein
- 42g
- Carbs
- 16g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
