One-Pan Bacon and Egg Fried Rice Recipe


In 40 minutes or less, you can have this easy One-Pan Bacon and Egg Fried Rice on the table instead of ordering takeout.  


– 8 slices bacon, diced – 3 large eggs, lightly whisked – 1 cup diced onion – 1 Tablespoon minced garlic – 1 1/2 cups frozen peas and diced carrots, thawed – 1/3 cup sliced scallions, plus more for serving – 4 cups cooked and cooled long-grain white rice (or rice of choice) – 1/4 cup low-sodium soy sauce – Sesame seeds, for serving



Place paper towels on a platter. Place bacon in a large skillet over medium-low heat. Cook, stirring, until fat is rendered and bacon is crispy.   


Step 1

Put the bacon on the paper towel-lined platter with a slotted spoon. Transfer everything but 1 tablespoon of pan drippings to a small bowl.   


Step 2

Scramble eggs in the skillet with a touch of salt and pepper to your liking. Place bacon and eggs on a platter.  


Step 3

Add onions and garlic to the pan with 2 tablespoons of the conserved drippings (or olive or vegetable oil). Stir regularly until onions are transparent, 3–5 minutes.  


Step 4

Stir in the rice and soy sauce after adding the peas, carrots, and scallions. Stir occasionally until hot, then add the bacon and eggs to the skillet and mix. Serve with more onions and sesame seeds.  


Step 5


– Calories: 643kcal,  – Carbohydrates: 107g,  – Protein: 17g,  – Fat: 15g,  – Saturated Fat: 5g,  – Cholesterol: 101mg, – Sodium: 616mg,  – Potassium: 372mg,  – Fiber: 3g,  – Sugar: 2g,  – Vitamin A: 3509IU, – Vitamin C: 7mg,  – Calcium: 71mg,  – Iron: 2mg


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