Bacon Fried Rice


So… this is a recreation of the famous “fried rice” that everyone orders at Asian restaurants, but this time you actually know what’s in it.  As you can probably guess, I’m way too happy with this recipe.  And it is SO. EASY.  I know I say that about a lot of things, but seriously.  This is a well-rounded meal that pulls together excellently and will leave your friends thinking you’re a culinary genius when you really just threw some things in a pan and mixed them up.  Isn’t that the best kind of dish?


Bacon Fried Rice

Prep time: 5 minutes    Cook time: Varies depending on rice choice   Total time: Around 30 minutes

Yield: 1 serving



1/2 cup dry white rice

1/4 cup + 2tbsp beef broth

2tbsp coconut aminos

*If you are strictly against grains, omit the above ingredients and instead prepare a batch of my Cauliflower Rice with beef broth.  If you are wondering why I have incorporated white rice into my Paleo lifestyle, click here.

2 slices of bacon, cut in half

2 eggs 1 green onion, chopped

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp Chinese 5-spice powder

1/4 tsp cayenne pepper

1 tbsp sesame seeds, for garnish


  1. Mix together beef broth and coconut aminos and bring to a boil on high heat in a small pot on the stove.
  2. Add dry rice to the boiling broth, reduce heat to medium-low and place lid on top of the pot.  Allow rice to simmer on low until it absorbs all the liquid, then turn off the stove and keep the lid on the pot and allow steam to fully finish cooking the rice.
  3. As rice is steaming, slice the green onion and bacon.  Set the onion aside and cook the bacon to the wellness of your liking.  Remove from the pan and set aside.  Leave the pan on the stove with the burner on, keeping the bacon grease warm.**
  4. When rice is done steaming, remove the lid from the pan and sprinkle the chopped green onion, garlic powder, black pepper, Chinese 5-spice powder, and cayenne pepper on top and mix together thoroughly to fluff the rice and incorporate the flavors.
  5. Carefully pour the rice into the heating bacon grease, watching for any splatters.  Spread the rice out and mix into the grease, allowing all of it to “fry” a bit.  This should only last about 30 seconds.
  6. Crack the two eggs onto the frying rice, and quickly begin mixing them in with the rice, using a spatula.  You’re essentially scrambling the eggs into the rice.
  7. Once eggs are fully cooked, turn off the stove and pour rice into a bowl.  Garnish with sesame seeds and serve with bacon slices on top.  Eat and you will go to food heaven.

**NOTE: This is the bare base of the recipe.  At this stage in the process, I also recommend throwing in additional veggies, such as diced bell peppers, sweet onions, mushrooms, sugar snap peas, etc. to this dish and sautéing them for a few minutes, then adding the rice to them to finish it off.



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