bacon fried rice

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Bacon Fried Rice

By , from the Matthew Amster-Burton collection
Serves 1


The best rice to use here is short-grain Japanese-style rice, also known as sushi rice. At about $2 a pound, this rice is expensive compared to cheap rice, but not expensive compared to, say, any other food. This dish — adapted from the book Mouth Wide Open, by John Thorne, and from a dish served at the now-closed Seattle restaurant Takohachi — is wonderful topped with two fried eggs.


cups day-old cooked rice, brought to room temperature and crumbled to break up large clumps
2 scallions, sliced thinly on the bias
1 garlic clove, minced
1 Tbsp. minced fresh ginger
2 strips bacon, cut crosswise into ½-inch pieces
tsp. shaoxing rice wine
tsp. soy sauce
~ Pinch of red pepper flakes
½ tsp. sesame oil


  1. In a wok or well-seasoned cast-iron or carbon-steel skillet, cook the bacon over medium heat until it has released considerable fat but isn’t quite crispy, about 5 minutes.
  2. Raise the heat to high. Add the scallions, garlic, and ginger. Stir-fry a few seconds, until fragrant, then add the rice. Stir well to incorporate the aromatics and bacon and coat the rice in fat. Drizzle in the rice wine and soy sauce and add the pepper flakes.
  3. Continue stirring and turning the rice constantly, lowering the heat to medium-high if the aromatics seem to be browning too fast. Cook 3 to 5 minutes, or until the rice grains are clearly beginning to brown and take on a hazy appearance. If you’re not sure whether you’ve hit this point, taste. You’ll know. Stir in the sesame oil and serve immediately.

Related article: Rice is nice

This content is from the Matthew Amster-Burton collection.

There are 2 comments on this item
Add a comment
50% recommend this recipe
1. by Patricia on Sep 6, 2010 at 7:33 AM PDT

The title caught my attention as it reminded me of a moment a long time ago when we encountered a Chinese restaurant in New Jersey that served fried rice which had been cooked in bacon fat! Ugh.
Now, if it had not have been a Chinese restaurant and if they had had your recipe, life would have been a lot different.
Can’t wait to try yours.

2. by Jackie Clonan on Sep 3, 2011 at 4:00 PM PDT

This was very good....flavors came together so well....nothing over powered. It was fairly quick to make without lots of prep, and the directions were perfect. I served this with pork chops. I would like to try this with the fried egg suggestion.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice