Fried Rice With Bacon (Oriental Style)

Recipe by Tinkerbell
READY IN: 45mins


  • 1
    lb bacon
  • 2
    tablespoons milk
  • salt & pepper, to taste
  • 2
    tablespoons olive oil
  • 2
    minced garlic cloves (or to taste)
  • 6
    green onions, sliced into 1/2 inch pieces on a diagonal (5 for stir fry & 1 for garnish)
  • 12
    cup carrot (pre-shredded or 1-2 carrots finely diced)
  • 34
    cup frozen mixed vegetables (the small diced size)
  • 1
    teaspoon chicken bouillon granule (I used a leftover packet of chicken flavored seasoning from Ramen noodles as well as 1/2 packet of t)
  • 2
    tablespoons water
  • 5
    cups cooked rice (brown or white, but be sure it's refrigerated till cold)
  • 3
  • 3
    teaspoons sesame oil


  • Trim most of the fat from bacon & chop meat into bite-sized pieces. Fry in large skillet until almost crisp. With slotted spoon, remove to a plate lined with paper towels to drain. Set aside. Leave 1 teaspoon (or less) of the bacon grease in pan but wipe out any more than that & reduce heat to medium low.
  • Lightly beat eggs, milk, salt & pepper together, then add to hot pan & scramble. Breaking up into small, 1/2 inch or so, sized pieces & cook til dried but not browned. Remove to small bowl & set aside.
  • To pan, add olive oil, garlic, 5 of the sliced onions, shredded carrot & frozen veggies. Stir fry for about 2 minutes.
  • Sprinkle bouillon (or packets) over veggies then add the 2 Tablespoons water & stir to dissolve.
  • To pan, add rice, soy sauce & sesame oil. Stir fry for about 3 minutes or until rice is evenly coated with the soy sauce.
  • Stir in bacon pieces.
  • Gently stir in scrambled egg.
  • Garnish with last sliced green onion.
  • Serve with additional soy sauce, sesame oil or chili oil.