This Man's Cook Bacon Fried Rice

Name: This Man's Cook Bacon Fried Rice
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: bacon 150g; onion 1/2 head; green onion 1 stalk; egg 3 pieces; vegetable oil 3 tablespoons; black pepper a pinch; salt 2 pinches; oyster sauce 1 tablespoon

A simple and quick fried rice that takes only 5 minutes, perfectly stir-fried with a rich, savory aroma from bacon and green onion.

10 min Difficulty Very easy Rice bowls

Main ingredients

bacononiongreen onioneggoyster sauce

Ingredients needed 2 servings

bacon 150g
onion 1/2 head
green onion 1 stalk
egg 3 pieces

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bacon onion green onion egg oyster sauce

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vegetable oil 3 tablespoons

black pepper a pinch

salt 2 pinches

oyster sauce 1 tablespoon

Recipe

Chop green onion and onion into bite-sized pieces in advance for easy cooking.
Cut the bacon into similar-sized pieces as the vegetables.
Heat 3 tablespoons of vegetable oil in a pan, then sauté the chopped green onion over medium heat until its fragrance rises.
As soon as the green onion aroma fills the air, add the bacon immediately—do not let it burn—and cook until the bacon fat has fully rendered out.
Once the bacon fat has been released, add the onion and quickly stir-fry over high heat to prevent excess moisture from making the dish soggy.
Add a pinch of black pepper and 2 pinches of salt, mixing well to season.
Add the cold rice and 1 tablespoon of oyster sauce, then use a spatula to break up any clumps and stir-fry until the grains are separate.
Finally, pour in the 3 beaten eggs and gently stir until the eggs coat each rice grain evenly and are just cooked through.

Dice green onion, onion, and bacon into small pieces.
Sauté green onion in oil until fragrant, then add bacon, onion, salt, and pepper, and quickly cook them together.
Add cold rice and oyster sauce, stir-fry until combined, then pour in egg mixture and finish by stirring gently until fluffy and well-coated.

Cooking tips

Green onion burns easily—add bacon as soon as the aroma rises to avoid bitterness.
Overcooking onions releases too much moisture, making the fried rice soggy—keep the cooking time short and fast.
Freshly cooked hot rice contains too much moisture and tends to clump like paste—always use cooled or day-old rice.
Pouring the eggs last ensures they coat every grain, enhancing both color and texture for a richer, smoother mouthfeel.

Recommended for

Those who want to make a satisfying meal quickly using minimal ingredients during a busy day.
People looking to use up leftover vegetables and bacon in a delicious way.
Anyone wanting to make restaurant-style, crispy, and savory coated fried rice at home.

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