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All Comments For

Bacon And Egg Fried Rice

This recipe for Egg Dishes was submitted by MamaMia on 9/24/2004. Click here to view the recipe.

Recipe number 1352.


Average Rating = 5 (out of 5)


By Fancy

Recipe Rating (out of 5):

I grew up in the south so ate this recipe all the time growing up. My parents would add back eyed peas, corn, or whatever else was leftover. You can make it with sausage or bacon. I just started adding the soy sauce a few years ago and it is definitely what takes the recipe to a higher level. I usually cook the bacon until crisp, remove the bacon, then add the onions to the bacon fat. After onion is soft, push everything to the side. Then, add eggs and cook in remaining bacon fat until just set. Add the eggs (and I like a lot of eggs in this recipe) cook until firm. Add the rice and stir about every 30 seconds until the eggs are done... Delish!!!!

Comment submitted: 9/1/2014 (#18975)



By jammers

Recipe Rating (out of 5):

This is a good dish, but I say double the bacon and add one more egg. It tastes like a dinner dish otherwise. But make my changes and it tastes like a really good breakfast.

Comment submitted: 3/12/2012 (#13664)



By donnamaskew

We have been making "fried rice" for breakfast for decades... we love it. Our recipe is a little different and easier I think. We cook it all in one skillet. Bacon fried first, removed and drained. then we put the rice and green onions in the drippings of the bacon (same skillet), then break the eggs over the rice, season with salt and pepper, cook until eggs are done, crumble bacon in!

Comment submitted: 6/22/2011 (#12855)



By BreakFastHASH

Recipe Rating (out of 5):

I eat this before I make love and it is awesome... energy.

Comment submitted: 3/1/2011 (#12222)



By rashi

Recipe Rating (out of 5):

Amazing!

Comment submitted: 2/1/2011 (#12044)



By LemarStrickland

Recipe Rating (out of 5):

I just finished making this dish for my mom and brother and must I say its delicious. Although we had no bacon I substituted smoked sausage and added a bit of red pepper. Thanks for the recipe.

Comment submitted: 7/16/2010 (#10890)



By G.G.

Recipe Rating (out of 5):

I ate this all the time growing up minus the soy sauce. great quick breakfast we just called it egg and rice even though it had bacon too.

Comment submitted: 12/4/2009 (#9152)



By butternut00cc

Recipe Rating (out of 5):

This was really good. Instead of scrambling the eggs separately, I cooked the rice, pushed rice aside in skillet added beaten eggs to rice pan and started scrambling everything together when the egg started to set. Worked great.

Comment submitted: 7/24/2009 (#8449)



By Suspended (Team Breakfast Member)

Recipe Rating (out of 5):

Could I recommend folding the (uncooked) eggs straight into the rice? I find this way you get a more even coating and rice easier to pick up with chopsticks.

Personal preference, but the recipe is very nice anyway :)

Comment submitted: 4/2/2009 (#7881)



By rara3368 (Team Breakfast Member)

Recipe Rating (out of 5):

I made this and added sausage to it also. This added extra zip

Comment submitted: 12/10/2008 (#7073)



By April H.

Recipe Rating (out of 5):

YUMMY!!!!! Beats out the local Chinese Fried rice. Can also add mushrooms to it.

Comment submitted: 12/7/2008 (#7043)



By John

Recipe Rating (out of 5):

Great recipe! Was expecting something mediocre, but it was very tasty!

Comment submitted: 6/3/2008 (#5451)



By goodiegirl

Recipe Rating (out of 5):

OMG - this is a good one. I made fried rice last night however I only use rice bran oil cause you can get it super hot. The addition of bacon is a good idea.

Comment submitted: 9/25/2007 (#3636)



By Heather90046

Recipe Rating (out of 5):

We had his for dinner over the weekend. I wanted breakfast for dinner and my boyfriend wanted Chinese. I'm so glad we found this. It was the perfect in-between. It was a little more dinner-like than breakfast-like, so I might never make it for breakfast. But I can guarantee that we'll make it for dinner again. Thanks!

Comment submitted: 9/4/2007 (#3504)