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Bacon Fried Rice | WednesdayNightCafe.com

Bacon Fried Rice

Bacon fried rice with eggs, kale, and umami-packed shiitake mushrooms. Fried rice picks up a ton of flavor when the rice is fried in bacon fat. Great for breakfast, lunch, or dinner.

Course Dinner, Main Dish
Cuisine Asian
Total Time 30 minutes
Servings 2
Calories 890 kcal
Author Tara Leung


  • 3 teaspoons grapeseed or canola oil, divided
  • 6 ounces shiitake mushrooms stems removed, thinly sliced
  • 2 eggs, beaten
  • 6 slices bacon, chopped
  • 1 small bunch Tuscan kale, deveined and chopped
  • 3 cups leftover cooked rice
  • 1 teaspoon sesame oil


  1. Heat 1 ½ teaspoons grapeseed or canola oil in a wok or large skillet over medium high heat. Add mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Remove mushrooms from wok and set aside.
  2. Add remaining 1 ½ teaspoons grapeseed or canola oil to wok. Scramble the eggs. Remove eggs from wok and set aside.
  3. Lower heat to medium. Add bacon to wok and cook, stirring frequently, until browned and some of fat has rendered, 8-10 minutes. Remove bacon from the wok with a slotted spoon. Leave bacon grease in the wok.
  4. Add kale to the bacon grease and cook until wilted, about 4 minutes, stirring frequently.
  5. Add rice to the kale and cook for 3-4 minutes, stirring to break up the rice.
  6. Add the mushrooms, scrambled eggs, bacon, and sesame oil to the wok. Mix everything and cook 3 more minutes, stirring frequently, until rice is slightly crispy and everything is heated through.