Bacon, Egg and Cheese Fried Rice
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4ounces bacon, sliced into ¼-inch-thick strips
- Neutral oil, if needed
- 1pound napa cabbage, chopped into 1-inch pieces (6 packed cups)
- 1¼cups chopped scallions
- Kosher salt and black pepper
- 2tablespoons minced garlic
- 1tablespoon peeled minced ginger
- 4large eggs
- ½cup freshly grated Parmigiano-Reggiano
- 4cups cooked and cooled rice (such as jasmine or basmati), preferably day-old
- 1tablespoon low-sodium soy sauce
- ½cup thawed frozen peas (optional)
- Hot sauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1630 calories; 92 grams fat; 13 grams saturated fat; 0 grams trans fat; 53 grams monounsaturated fat; 23 grams polyunsaturated fat; 165 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 34 grams protein; 1246 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, until golden and crispy, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and transfer the bacon fat to a small heatproof bowl (you should have about 3 tablespoons of bacon fat; if short, add enough neutral oil to make 3 tablespoons).
- Step 2
Return 2 tablespoons of the bacon fat to the skillet and heat over medium-high. Add cabbage and 1 cup of the scallions; season with salt and pepper. Cook, stirring occasionally, until cabbage is tender and lightly golden and all of the liquid has evaporated, about 8 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds.
- Step 3
Meanwhile, in a small bowl, combine eggs and cheese and beat until well blended.
- Step 4
Reduce heat to medium and add rice and soy sauce. Season with salt and pepper, and cook, stirring, until well incorporated and rice is warmed through, about 2 minutes. Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon bacon fat and the egg mixture, and allow it to set a little before stirring. Cook, stirring occasionally, until scrambled, 1 to 2 minutes. Stir scrambled eggs and the remaining ¼ cup scallions and the peas (if using) into the rice mixture until well blended.
- Step 5
Divide fried rice among bowls and top each with some of the reserved crispy bacon. Serve with hot sauce.
Private Notes
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Cooking Notes
JP
Maybe throw in kimchi at the end for a nice crunch? This will need to be on my dinner rotation. :)
Nercon5
Reflexively I upped the bacon, which was a good call- one of those annoying 10 or 12oz packages that were once a pound work well here. It took a lot of seasoning to make it sing- I salted, soyed, peppered, and MSGed my lil heart out to great effect. My hand hovered and twitched over the sesame oil after adding rice; I double- and then triple-checked recipe; but I trusted in Kay- now in my pantheon of household gods- and was right to do so: the flavor combination is spot on.
JudyH
Moe, I buy heavily smoked bacon from a local Mennonite store. You'd be surprised how little rendered fat it yields. There is a lot of variety in bacon.
Melissa
This makes a lot of food, so we halved the recipe on most ingredients except still used 3 eggs and crumbled more bacon; very tasty!
Kris
Sometimes I add broccoli, zucchini or spinach for more veg.
Moe
I like the introduction to the article and everything but let’s be real, if you are already using 4 ounces of bacon there will be no room for “neutral oil if needed”, will not ever need.
Jonathan
How much rice do you cook to yield 4 cups cooked?
Lori Meldrum
1 1/4
Sher
“…top EACH with some of the reserved crispy bacon.” (Emphasis mine) I understand that to mean that the rest of the bacon is on the other bowls.
Suzette Waters
I use ginger paste in a jar. This simple recipe is surprisingly delicious and a weeknight fave with my family
Fabrika
Holy smokes this is good!
Jordan
Made 2 cups of Jasmine rice the night before which gave me around ~6 cups cooked rice (only used 4 cups for the recipe as directed). Put it in large, flat tupperware with lid cracked in fridge overnight. Still wasn't dry enough for my liking so took the lid off the container completely for 3 to 4 hours before making the fried rice. Couldn't find napa cabbage so used savoy which worked fine. Used 2 tablespoons soy sauce, a touch of sesame oil, and a half teaspoon of chili crisp. Came out great.
dimmerswitch
Scaled back by half to feed two people and used the day old brown rice I had in the fridge but other than rice swap out made per recipe for ingredients (including optional peas), proportions and technique. The quality of bacon you use here matters. Delicious outcome and for us it was a one dish meal. This also seems like the kind of recipe that would be flexible for substitutions of necessity for ingredients on hand and reward creativity. Keeper!
Stacy
I made this with lots of substitutes because of what I had in my kitchen. Red onion and freshly picked red cabbage instead of scallion and white cabbage, Turkey bacon instead of beef. Peanut oil instead of bacon fat (because no fat drippings from Turkey bacon.) wasn't sure how it would taste, but it was absolutely delicious! You can absolutely get creative with this dish!
kitty
For those that are concerned about the calories, I plugged the recipe into a calculator and it came out to 520 cals per serving. A different calculator said 460 per serving. Hope this helps. We have had this several times and like that it is not spicy, my husband is not a fan of spicy hot. On the other hand, I add something to mine - chili flakes or gochujang.
rt
Is this really 1600 calories per serving? That seems crazy. Has me wanting to swap for turkey bacon, but obviously a huge hit on the bacon fat flavor.
mommysop
Another hit from NYT cooking! I added a red bell pepper because I had one languishing in the fridge. I did not have scallions (couldn’t find at store) so I used half a white onion. I did not add peas. Very tasty. Teens and husband enjoyed it!
SKS
I used the wrong type of bacon- no fat was left after cooking the bacon. Was delicious nonetheless. Streaky bacon next time.
Sharlasop
Has anyone made this without the cabbage?
JillC
Everyone in my family enjoyed this but added more soy sauce along with sriracha. I will be making this again but plan to up the egg/cheese a bit.
Elizabeth Uppenbrink
I used cauliflower rice for my keto husband and also doubled the bacon, and it was a hit! I cooked the cauliflower rice separately in a large skillet in bacon fat straight from the freezer, so that it could cook in one layer and brown a bit. It didn't give me that crunchy feeling I was hoping for, but the whole thing tasted great anyway. I made it for late weekend breakfast and my husband, my teenage son and I ate it all.
Ann
In the '60s, Americanized recipes like this were common in southern California and my mother made something similar. I still make it often, but skip the cheese and just season the eggs with a dash of soy. A dash of sesame oil at the end is also good
Julie
For those who have made this, do you put the last T of bacon fat in the pan, get it hit then add the eggs OR do you add both at the same time as this seems to imply.
Dawn
Very good, but broccoli, zucchini and spinach.
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