Bacon and Cabbage Fried Rice is one of my all-time favorite fried rice dishes. No fancy ingredients, no complicated steps—just simple, comforting flavors that come together fast. Give it a try. If you do, this might be the best fried rice that you’ve ever had.

Bacon and Cabbage Fried Rice (4 servings)

Ingredients:

4 cups (840g) cooked and cooled white rice (or preferably day-old jasmine rice)
5-6 strips uncooked bacon
1/2 lb (225g) green cabbage
3-4 green onions, divided
3 cloves garlic
1/2 cup frozen peas and carrots
4 large eggs
Kosher salt, to taste
4 tbsp neutral-tasting oil, divided
2 tsp toasted sesame oil

Sauce:

1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine (or mirin, sake, dry sherry, water, etc.)
1/2 tbsp chicken bouillon powder
1/4 tsp white pepper (or black pepper)

Instructions:

COOK RICE

1. If you don’t have leftover rice, cook 2 cups (400g) jasmine rice. Wash the rice two or three times, then drain well. Add the same amount of water (or slightly less) and cook it in a rice cooker.

2. Once cooked, spread the rice out on a tray and let it cool completely before using. (As the moisture evaporates, the rice will become drier and less sticky, making it much easier to stir-fry.)

Cooked Rice for Bacon and Cabbage Fried Rice

PREP INGREDIENTS

1. Cut the bacon and cabbage into bite-sized pieces. Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves.

2. Bring a pot of water to a boil and blanch the frozen peas and carrots for 1 to 2 minutes. Drain well. (You can also microwave them with a little bit of water and drain thoroughly.)

3. Beat the eggs with a pinch of salt. (Add more eggs if you want a higher-protein fried rice.)

4. Make the sauce: Combine all the sauce ingredients in a small container and mix well.

MAKE BACON AND CABBAGE FRIED RICE

1. In a large wok (or pan), heat 1 tablespoon of oil over medium-high heat. Once it gets nice and hot, add the bacon and cook for 2 minutes, or until it starts to brown.

2. Add the garlic and white parts of the green onions. Sauté for 1 minute or until fragrant. Add the cabbage and stir-fry it for 1 minute, or until it starts to soften. Remove everything from the wok and set aside.

3. In the same wok, add 2 tablespoons of oil and heat over high heat. Once it gets nice and hot, pour in the beaten eggs and cook for 30 seconds or until the bottom is lightly browned. Flip and cook the other side for another 30 seconds.

4. Push the eggs to one side of the wok and add 1 tablespoon of oil to the empty space. Add the cooked and cooled rice. Move the eggs to the top of the rice, break them into smaller pieces, and stir-fry for 2 minutes or until evenly mixed.

5. Add the cabbage and bacon mixture back into the wok, followed by the peas and carrots. Stir-fry for 1 minute to combine.

6. Pour the sauce around the edges of the wok and let it sit for 20 seconds to caramelize. Stir-fry everything together for 2 minutes or until every grain of rice is evenly coated.

7. Taste and adjust with more salt if needed. Turn the heat off. Add the green parts of the green onions and the sesame oil. Give it a final mix. Serve hot and enjoy!

Storing and Reheating Leftovers

Fried rice is best enjoyed fresh, but leftovers can still taste great when stored and reheated properly.

Storing Leftovers: Let the fried rice cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, freeze it in freezer-safe containers or resealable bags for up to 3 months.
Reheating: You can reheat fried rice in the microwave or on the stovetop. For the microwave, sprinkle 1-2 tablespoons of water over the rice, cover, and heat until warmed through. If reheating on the stovetop, heat a small amount of oil in a pan, add the rice, and stir frequently. To keep the rice moist, you can add a splash of water if needed.

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