Recipe By kas743
Published May 2nd
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 206.1

This is a delicious take on fried rice straight out of the Philippines. Bacon makes this dish crispy and oh, so good!

Recipe Ingredients

  • 4 slices bacon, chopped
  • 3 cloves garlic
  • ¼ onion, chopped
  • ¼ cup chopped carrots
  • ¼ cup peas
  • 2 cups cooked white rice, cooled
  • 1 tablespoon soy sauce, or to taste
  • 2 eggs

Cooking Directions

  1. 1 Cook and stir bacon in a medium-sized pot over medium heat until cooked through and browned, 3 to 4 minutes. Stir in garlic, onion, carrots, and peas; cook until tender, 5 to 7 minutes. Reduce heat to medium-low. Add rice and drizzle with soy sauce. Cook and stir until rice is golden brown, about 5 minutes more.
  2. 2 Push rice and veggie mixture to one side of the pot. Crack eggs and scramble on opposite side, 2 to 3 minutes. Combine with rice mixture. Serve.

Nutrition Facts

  • Calories 206.1
  • Carbohydrate 26.4 g
  • Cholesterol 102.9 mg
  • Fat 6.5 g
  • Fiber 1.1 g
  • Protein 9.6 g
  • Saturated Fat 2.1 g
  • Sodium 486.2 mg
  • Sugar 1.5 g


  1. Excellent recipe, easy and quick. I followed the exact steps, with the listed ingredients. Those reviewers that comment after having changed most of the recipe, should just write their own.
  2. Chorizo, sesame seed and canned peas. Too lazy to make carrots. Tbs of rice vinager, didn’t have garlic. Sesame offsets the chorizo as I believe rice vinegar does as well.
  3. I did make changes. I added cubed fillet of "Ocean Rockfish" a splash of lemon juice and left off the egg figuring we had our protein from the fish. It was delicious!
  4. I love this recipe!!! It's very similar to what we make and call "breakfast fried rice". Instead of mixing the egg in I made a very thin flat omelet to place over the rice and topped with both ketchup and a kewpie mayonnaise mix. I also subbed edamame for the peas because I didn't have - Read more ...

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