Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 4
Macros per serving: ~390 calories | 17g fat | 40g carbs | 16g protein
When you’re craving salty, sweet, and crispy all in one bite
This Bacon and Corn Fried Rice is the kind of comfort food that you can throw together with stuff from your fridge and freezer, and somehow it still tastes like something special. The crispy bacon brings the salt, the corn adds a little sweetness, and when it all gets tossed with fluffy rice and a splash of soy sauce—magic happens.
I started making this after a night of grilling corn and realized the leftovers would be killer in fried rice. I was not wrong. If you’ve got leftover rice and a few strips of bacon, you’re already halfway there.
Why I Love This Recipe
- Bacon adds rich, smoky flavor without needing much else
- Frozen corn works perfectly—no need to thaw
- It’s the ultimate fridge-clear-out meal
- Comes together in 20 minutes or less
- Seriously comforting but still light enough to not knock you out
What You’ll Need
- 4 cups cold cooked jasmine rice
- 4 strips bacon, chopped
- 1 cup frozen corn (no need to thaw)
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- ¼ tsp black pepper
- 2 green onions, thinly sliced
Pro Tips
- Start with a cold pan for the bacon—it helps render the fat slowly and evenly
- Don’t drain the bacon grease completely—it flavors the whole dish
- Frozen corn can go in straight from the bag—it’ll cook fast
- Use a nonstick or well-seasoned pan for best rice texture
- Let the rice sit in the pan a bit to get that toasty bottom layer
Tools You’ll Need
- Large skillet or wok
- Spatula
- Knife and cutting board
- Small mixing bowls
Substitutions and Variations
- Use turkey bacon or pancetta
- Add chopped bell peppers or peas
- Swap in cauliflower rice for a lighter version
- Use tamari for a gluten-free version
- Top with a fried egg or chili crisp
Make-Ahead Tips
- Chop bacon and store it in a container up to 2 days ahead
- Cook the rice the day before and chill overnight
- Mince garlic and slice green onions in advance
Instructions
STEP 1: Cook the Bacon
Place 4 chopped strips of bacon in a cold skillet. Turn the heat to medium and cook until crispy, about 5–6 minutes. Remove and set aside, but leave a bit of bacon fat in the pan.
STEP 2: Sauté Garlic and Corn
In the same pan with bacon fat, add 3 cloves minced garlic and 1 cup frozen corn. Sauté for 2–3 minutes until corn is heated and garlic is fragrant.
STEP 3: Scramble the Eggs
Push the corn and garlic to one side. Add 2 beaten eggs and scramble until just set.
STEP 4: Add the Rice
Add 4 cups cold jasmine rice and stir everything together, breaking up clumps and letting the rice heat through.
STEP 5: Season the Rice
Add back the cooked bacon. Drizzle in 1 tbsp soy sauce, 1 tbsp sesame oil, and ¼ tsp black pepper. Stir to combine and let cook another 2–3 minutes.
STEP 6: Add Green Onions and Finish
Turn off the heat and fold in 2 sliced green onions. Give it one last stir and you’re ready to serve.
STEP 7: Serve It Up
Scoop into bowls and enjoy hot, with extra green onions or chili oil if you like.
Leftovers + Storage
- Store in an airtight container for 3–4 days
- Reheat in a skillet or microwave
- Add a splash of water or oil if reheating in a pan to bring it back to life
Why This Recipe Works (Quick Science)
- Bacon fat adds smoky depth and carries the garlic and corn flavors
- Cold rice holds its shape and texture so it fries instead of steams
- Corn adds a pop of sweetness that balances the salty bacon
- Soy sauce and sesame oil layer in umami and nutty finish
Meal Plan Ideas
- Pair with a side of roasted broccoli
- Serve with a fried or poached egg on top
- Great as a base for grilled shrimp or chicken
- Add to a packed lunch with cucumber salad
- Use as a side dish for a stir-fry night
Common Mistakes
- Overcooking the bacon—take it out as soon as it’s crisp
- Using hot or fresh rice—it’ll clump and get mushy
- Too much soy sauce—can overpower everything
- Not letting the rice sit—you want a bit of toasty bottom crust
What to Serve With
- Steamed or roasted veggies
- Grilled meats like teriyaki chicken or pork
- A simple miso or egg drop soup
- Pickled cucumbers or kimchi
- Fried egg with runny yolk
FAQ
Q: Can I use canned corn?
A: Yep! Just drain it well before adding to the pan.
Q: What kind of rice is best?
A: Jasmine or long grain white rice works best—day-old is ideal.
Q: Is this gluten-free?
A: Use tamari instead of soy sauce and double check your bacon label.
Q: Can I make it spicy?
A: Definitely! Add chili flakes, sriracha, or chili crisp at the end.
Ready to fry some rice?
This Bacon and Corn Fried Rice is one of those no-fail, crave-it-again kind of meals. It’s hearty, quick, and full of flavor—and it uses ingredients you probably already have. If you try it out, drop a comment and let me know how it went or what twist you added!