Bacon and Egg Fried Rice with Chili Crisp

Why You’ll Love This Recipe

• Weeknight-friendly: on the table in about 35 minutes with mostly pantry staples.
• Two kinds of eggs: silky ribbons inside and jammy-yolk halves on top.
• Balanced flavors: smoky bacon, savory soy-sesame rice, sweet peas, and a chili-crisp kick.
• Perfect use for leftover rice and easy to customize with what you have.

Grocery List

• Produce: Scallions, garlic, 1 cup frozen peas
• Dairy: 6 large eggs
• Pantry: Thick-cut bacon, cooked jasmine rice, low-sodium soy sauce, toasted sesame oil, rice vinegar, sugar, white pepper, neutral oil, chili crisp, toasted sesame seeds (optional)

Full Ingredients

Jammy Eggs

• 4 large eggs
• Ice and cold water for an ice bath

Sauce

• 3 tbsp low-sodium soy sauce
• 2 tsp toasted sesame oil
• 1 tsp rice vinegar
• 1/2 tsp granulated sugar
• 1/4 tsp ground white pepper (optional)

Fried Rice

• 6 slices thick-cut bacon (about 6 oz), cut into 1/2-inch pieces
• 1 tbsp neutral oil (such as canola or avocado), as needed
• 6 scallions, whites and greens separated, thinly sliced
• 3 garlic cloves, minced
• 1 cup frozen peas (no need to thaw)
• 4 cups cold cooked jasmine rice (about 700 g)
• 2 large eggs, lightly beaten
• Kosher salt, to taste

To Serve

• 2–4 tbsp chili crisp
• Reserved scallion greens
• Toasted sesame seeds, for garnish (optional)
• Extra toasted sesame oil, for finishing (optional)

Step-by-Step Instructions

Step 1: Cook jammy eggs

Bring a medium pot of water to a boil. Gently lower in 4 eggs and adjust heat to maintain a steady simmer. Cook 6.5 to 7 minutes for jammy centers. Transfer eggs to an ice bath for 5 minutes, then crack and peel under running water. Halve and set aside.

Step 2: Stir the sauce

In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, sugar, and white pepper (if using). Keep near the stovetop.

Step 3: Render and crisp the bacon

Heat a large wok or 12-inch skillet over medium to medium-high heat. Add bacon and cook, stirring occasionally, until the fat renders and the pieces are crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Spoon off excess fat, leaving about 1.5 tablespoons in the pan.

Step 4: Sauté aromatics and peas

Return the pan to medium-high heat. Add scallion whites and garlic; cook, stirring, until fragrant, 30–45 seconds (do not brown the garlic). Add the peas and cook 1–2 minutes until bright and warmed through.

Step 5: Soft-scramble the eggs

Push the aromatics to one side of the pan; if the pan looks dry, add up to 1 tablespoon neutral oil. Pour in the 2 beaten eggs and stir gently to soft-scramble until just set, 30–60 seconds. Break into bite-size curds and fold together with the aromatics.

Step 6: Fry the rice and season

Add the cold rice, breaking up clumps with a spatula. Increase heat to high. Spread rice into a thin layer and let it sear, undisturbed, for 1–2 minutes to develop toasty bits. Pour in the sauce and toss continuously for 1–2 minutes until every grain is glossy and evenly seasoned. Fold in the crisped bacon. Taste and adjust with a pinch of salt if needed.

Step 7: Finish and serve

Divide fried rice among four warm bowls. Top each with 2 jammy egg halves, a generous spoon of chili crisp, and a shower of scallion greens. Sprinkle with sesame seeds and a light drizzle of toasted sesame oil, if desired. Serve immediately.

Pro Tips

• Use day-old rice: Spread freshly cooked rice on a sheet pan and chill uncovered for at least 2 hours (or overnight) to dry it out.
• High heat is key: Give the rice contact with the hot pan to get little crispy bits before tossing.
• Peeling jammy eggs: Use slightly older eggs and peel under running water after the ice bath.
• Prep first, cook fast: Have everything chopped and the sauce mixed; fried rice moves quickly once you start.
• Salt smartly: Bacon, soy sauce, and chili crisp are salty. Season at the very end after tasting.

Variations

• Vegetarian: Skip bacon; sauté 8 oz diced mushrooms in 1 tbsp oil until browned. Add a dash of smoked paprika for a hint of smokiness.
• Extra spicy: Stir 1–2 tsp chili crisp into the sauce and finish with more on top.
• Whole-grain swap: Use cooked, chilled brown rice or farro; you may need a splash more soy sauce to season.

Storage & Make-Ahead

Cook the rice up to 3 days ahead and chill. Jammy eggs can be boiled up to 3 days ahead; store unpeeled in the fridge and peel just before serving. Leftover fried rice keeps 3–4 days refrigerated in an airtight container. Reheat in a hot skillet with a teaspoon of water, tossing until hot and steamy, or microwave in short bursts, stirring in between. Add fresh scallions and a little extra chili crisp to revive flavors.

Nutrition (per serving)

Approximate: 520 calories; 21 g protein; 50 g carbohydrates; 28 g fat; 4 g fiber; 1,050 mg sodium. Nutrition will vary based on bacon, chili crisp, and soy sauce brands.