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Bacon Fried Rice

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When was the last time you had breakfast for dinner? Or dinner for breakfast? Isn’t it fun when you switch meals around?  It’s also so easy and quick when you’re in a mad rush on week nights but want something substantial and homemade on the table like this Bacon Fried Rice. Every time I cooked this bowl of goodness, my sons plunged into this Bacon Fried Rice. We always have rice for any meal, breakfast to dinner. Yes, Asians are like that. Come to our homes, and we’ll welcome you with bowlfuls of rice to go with any entree. And more importantly, there is crisp bacon on top. Nothing else gives that sense of sublime satisfaction than bacon does.

My sons love this when I make it for them. As soon as I take out the skillet and the bacon strips emit that sizzling ‘hiss’ sound while the sharp aroma entices, everyone comes into the kitchen to ask “what are you making?” It is this very robust bacon scent that rouses my sons from deep sleep if they are napping.The crisp bacon strips are a crunchy contrast to the moist, scrambled eggs on a bed of garlic rice enhanced with silky, savory caramelized onions.

Breakfast for dinner. Or dinner for breakfast. There’s only one ingredient that will make meal switching so exciting. It’s bacon. Dig in, folks!


Bacon Fried Rice

This Bacon Fried Rice will appeal to everyone. Bacon is a familiar American breakfast fare. And garlic fried rice or "sinangag" (say "seeh-na-ngag") is a favorite breakfast for Filipinos. So the combination of bacon and garlic fried rice in this Bacon Fried Rice recipe was incredible. You can have this for breakfast. Or it is also one of the best ways to beat the weekday meal rush. On weeknights, nearly all of us are pressed for time to make dinner. So if you’re in a dinner dilemma this easy dish is for you.This is an AsianInAmericaMag recipe. Serves 2 to 4.
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American, Asian, Filipino
Keyword: Filipino Bacon Fried Rice
Servings: 2 people
Calories: 322kcal
Author: Asian in America


  • 3 cups cooked white rice must have been previously refrigerated
  • 6 slices American bacon set aside bacon drippings to cook rice
  • 2 whole large eggs beaten
  • 1 whole onion sliced
  • 2 cloves garlic minced
  • 3/4 cup frozen green peas
  • 1 Tablespoon soy sauce
  • 2 stalks scallions chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder


  • Refrigerate cooked white rice for at least 1 day to use for this recipe.
  • Using a large skillet, over medium high heat, place the bacon strips and cook for about 10 minutes. The bacon fat will render into the skillet and cook the strips till crisp and brown. Drain the bacon strips on paper towels. When cool enough to handle, crumble into bits and set aside for adding to rice later. Remove the excess bacon drippings from the pan, but leave a thin layer of about a tablespoon to flavor the bottom of the pan.
  • In the same skillet, add the sliced onions and cook for 2 minutes till soft and translucent. Add the white parts of the scallions or green onions and cook for 2  minutes. Stir in the green peas and cook for 2 minutes. Transfer this mixture to a bowl and set aside.
  • In the same skillet, lower heat and add the eggs. Scramble the eggs for 2 to 3 minutes till fully cooked. Remove from skillet to be used later when you assemble everything.
  • Use the same skillet, over medium high heat, add a tablespoon of the bacon fat. When bacon fat is hot, add the garlic. Add the cooked rice and spread all around.  Add the scrambled eggs and chopped bacon. Lower heat and keep stirring the rice, eggs and bacon. Season with salt, pepper and soy sauce. Top with the onions and green peas mixture sautéed earlier. Garnish with green onions. Serve piping hot.
  • Cook's Comment: If preferred, you can also use cooked brown rice for this recipe.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website, videos, TV programs, cookbooks, books, media content  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]


Serving: 1g | Calories: 322kcal | Carbohydrates: 69g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 1670mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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    1. Thanks, Lauren. Filipinos traditionally eat rice for breakfast. In present modern day, when everything is a rush in the mornings, we eat rice for breakfast on weekends for a big brunch 🙂

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