Easy Homemade Fried Rice Recipe

Introduction

Fried rice is a quick, flavorful dish perfect for using up leftover rice with simple ingredients. This easy recipe combines crispy bacon, soft scrambled eggs, and mixed veggies for a comforting meal any time of day.

Ingredients

• 3 cups cold cooked rice, preferably day old
• 3 slices bacon, chopped small (or ham or smoked turkey)
• 3 large eggs, lightly beaten with a pinch of salt
• 1 cup mixed veggies (peas, carrots, corn), frozen is fine
• 3 scallions, thinly sliced, plus extra for topping
• 2 garlic cloves, minced (or garlic powder as a substitute)
• 2 to 3 tablespoons soy sauce (low sodium preferred, or tamari)
• 1 teaspoon sesame oil (optional)
• 1 to 2 tablespoons neutral oil for frying (canola or peanut oil)
• Chili crisp or sriracha, to serve (optional)

Instructions

1. Step 1: Heat a large skillet or wok over medium heat until hot. Add the chopped bacon and cook until crisp, about 5 to 6 minutes. Remove bacon to a plate, leaving drippings in the pan.
2. Step 2: Turn heat to medium-low. Add the beaten eggs and gently scramble until just set and soft. Remove eggs with bacon and set aside.
3. Step 3: Increase heat to medium-high. Add a bit of neutral oil if the pan is dry. Stir in minced garlic and cook for 10 to 15 seconds until fragrant, being careful not to burn it.
4. Step 4: Add cold rice to the pan. Spread it out and let it sit for about 45 seconds to toast slightly, then stir. Repeat once or twice until some golden bits appear. Rice may clump at first, but it will separate.
5. Step 5: Stir in mixed veggies and most of the scallions. Cook for 2 to 3 minutes until veggies are heated through and rice has some crisp bits. If steam builds, give the rice more space in the pan.
6. Step 6: Return bacon and eggs to the pan. Pour soy sauce around the edges so it sizzles, then add sesame oil if using. Toss everything together gently. Taste and add salt if needed.
7. Step 7: Turn off the heat and let the rice rest for 30 seconds. Serve in bowls topped with extra scallions and chili crisp or sriracha for a spicy kick.

Tips & Variations

• Use cold rice for best texture; spread fresh rice on a tray and chill if needed.
• For a vegetarian version, replace bacon with mushrooms and a pinch of smoked paprika; add edamame for protein.
• Try stirring in chopped kimchi and top with a fried egg for a flavorful twist.
• Add a squeeze of lime and fresh cilantro for a bright, fresh finish.
• To get crispier rice, resist stirring constantly and let it sit in the pan for short intervals.

Storage

Cool any leftovers and store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of water or oil, or microwave in short bursts, fluffing between intervals. The flavors often improve after a day in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice?

Yes, but spread it on a tray and chill quickly for 20 to 30 minutes to firm it up. This helps prevent clumping during frying.

What can I use instead of bacon?

Ham, leftover rotisserie chicken, crumbled sausage, or even pressed tofu work well as substitutes.

Do I need a wok to make fried rice?

No, a large skillet works fine. The key is having enough space and good heat control for proper browning.

Can I add frozen vegetables directly to the pan?

Absolutely. If they are very icy, rinse and pat dry quickly to avoid excess moisture in the pan.

How do I keep fried rice from getting soggy?

Use cold rice, a hot pan, and avoid overcrowding. Let the rice sit briefly to develop crispness and go easy on liquid seasonings.

Is this dish only for breakfast?

Not at all. Fried rice is versatile and equally satisfying for lunch, dinner, or even a late-night snack.

Easy Homemade Fried Rice Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

This classic Fried Rice recipe is a quick and flavorful dish perfect for breakfast, lunch, or dinner. Using cold, day-old jasmine rice along with crispy bacon, scrambled eggs, and mixed vegetables, this recipe delivers a satisfying balance of textures and flavors enhanced by soy sauce and optional sesame oil. Easy to customize and ideal for using leftover rice, it’s cooked in a large skillet or wok for a perfect sear and golden bits.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups cold cooked rice, preferably day-old (Jasmine recommended)
• 3 slices bacon, chopped small (alternatively ham or smoked turkey)
• 3 large eggs, lightly beaten with a pinch of salt
• 1 cup mixed vegetables (peas, carrots, corn – frozen is fine)
• 3 scallions, thinly sliced, plus extra for topping
• 2 garlic cloves, minced (or garlic powder as a substitute)
• 2 to 3 tablespoons low sodium soy sauce (or tamari for gluten free)
• 1 teaspoon sesame oil (optional)
• 1 to 2 tablespoons neutral oil (canola, peanut, or avocado) for frying
• Chili crisp or sriracha for serving (optional)

Instructions

1. Cook the bacon: Heat a large skillet or wok over medium heat until hot. Add the chopped bacon and cook, stirring occasionally, until crisp and browned, about 5 to 6 minutes. Remove bacon with a slotted spoon to a plate, leaving the drippings in the pan to add flavor.
2. Scramble the eggs: Reduce heat to medium-low. Add the beaten eggs with a pinch of salt to the pan and gently scramble until just set, soft and shiny. Remove the eggs to the plate with the bacon. Taste the eggs at this point if desired.
3. Sauté garlic: Increase heat to medium-high. Add a drizzle of neutral oil if the pan looks dry. Quickly stir in the minced garlic and cook for 10 to 15 seconds until fragrant, being careful not to burn it.
4. Cook the rice: Add the cold rice to the pan, spreading it out evenly. Let it sit undisturbed for about 45 seconds so the rice can toast and develop slight golden spots. Stir and repeat this process once or twice to achieve toasty bits. Don’t worry if the rice clumps at first.
5. Add vegetables and scallions: Stir in the mixed vegetables and most of the sliced scallions. Cook for 2 to 3 minutes until the veggies are heated through and the rice has some golden-brown spots. If the pan becomes crowded or steams, give the rice more space by stirring gently or cooking in batches.
6. Combine all ingredients: Return the cooked bacon and scrambled eggs to the pan. Pour soy sauce evenly around the pan edges so it sizzles. Add a small drizzle of sesame oil if using. Toss everything together gently so the ingredients are well combined and coated with the sauces. Taste and add salt only if needed due to the bacon and soy sauce’s saltiness.
7. Rest and serve: Turn off the heat and let the fried rice sit in the pan for 30 seconds to relax the flavors. Scoop the rice into bowls and garnish with extra scallions and chili crisp or sriracha for a spicy kick if desired. For larger, more noticeable egg ribbons, scramble the eggs less and fold them in at the end instead of scrambling fully.

Notes

• Use cold, day-old rice for best texture; if using freshly cooked rice, spread it thinly on a baking sheet and chill for 20-30 minutes before cooking.
• Maintain medium to medium-high heat but avoid scorching garlic to prevent a burnt flavor.
• Resist stirring the rice constantly; letting it sit briefly helps create desirable toasty, golden bits.
• Add soy sauce slowly around the pan edges to avoid pooling and soggy rice.
• For a vegetarian version, omit bacon and add mushrooms with smoked paprika; edamame adds protein nicely.
• Reheat leftovers by warming in a skillet with a splash of water or oil or microwaving in short bursts with stirring.
• A wok is ideal for stir-frying and tossing but a large non-stick or cast-iron skillet works perfectly well.
• Neutral oils like canola, peanut, or avocado oil are preferred for frying as their flavors don’t overpower the dish.
• Add frozen veggies directly without thawing but pat dry if they are very icy to prevent excess moisture.

Keywords: fried rice, breakfast fried rice, bacon fried rice, easy fried rice, day-old rice recipe, quick rice recipes, Asian fried rice, skillet fried rice