Total Time
Prep 20 mins
Cook 0 mins

A friend and I taught a cooking class years ago, and this is a recipe we adapted for our class! It's such a great absolute favorite for fried rice!! You can easily add chicken, pork, shrimp or whatever and make it a main course!

Ingredients Nutrition


  1. Steam or cook rice according to package directions. Cool.
  2. Fry bacon in large fry pan or wok until crisp.
  3. Move bacon to side of pan (or remove) and add eggs to pan and scramble.
  4. Add all vegetables to pan, and stir fry with bacon and eggs until crisp-tender.
  5. Add rice to pan and mix well.
  6. Add soy sauce, salt and pepper to taste.
Most Helpful

Very easy to make, & wonderfully tasty, too ~ A real winner, & that surprised me since I don't usually care for cabbage unless it's raw! However, I was very careful here & made sure that the cabbage was still a bit crisp when the rice was ready to serve! Couldn't have been better! Thanks for sharing the recipe! [Made & reviewed in Family Picks during ZWT6]

Sydney Mike June 30, 2010

Excellent fried rice. I took a shortcut and used precooked bacon which I chopped then made just crispy then followed directions as given. (Because I used precooked bacon which is much thinner I used twice as much bacon to make up for the flavor which could have been lost by not using the drippings to cook with.) Like Brenda mentioned I also used napa cabbage. This was my first time to ever put cabbage in fried rice. It added a really nice flavor. Thanks Charmie. Made for Family Picks--ZWT #6--2010.

CarrolJ June 29, 2010

Delicious and so easy ! I had 1/2 head of napa cabbage and was thrilled to be able to use it up in this recipe. I also added 1 cup leftover mixed veggies and a small piece of red pepper leftover from another recipe. The bacon flavor is quite prominent which we loved. Thanks for sharing. Made for the Asian Region of ZWT6.

Brenda. May 30, 2010