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Fried rice with bacon and scallions

The beauty of this dish is that you can pretty much eat it any time of day! Throw in smoky bacon, crunchy scallions and your favourite rice and this meal can be whipped up in no time. 



  • 2 cups (470 ml) long grain white rice
  • 2 1/2 cups (590ml) water
  • Salt, to season
  • 8 oz. (227g) bacon, cut into 1/2-inch (1.25cm) pieces
  • 1 medium onion, finely diced
  • 3 large eggs, beaten
  • Vegetable oil or bacon fat, as needed
  • Rice (about 5 cups/1.2L), fluffed and cooled
  • 2 teaspoons (10ml) soy sauce
  • 2 teaspoons (10ml) dark soy sauce
  • 2 teaspoons (10ml) Shaoxing wine
  • Salt, to season
  • 1/2 teaspoons (2.5ml) MSG
  • 4 scallions, chopped, to garnish
  • Toasted sesame-chilli oil, to garnish


  1. Rinse rice well, drain, then combine with water in a saucepan set over medium-high heat. Season with salt.
  2. Bring to a gentle boil, then cover tightly, reduce heat to the lowest setting.
  3. Steam, without disturbing, for 15 minutes.
  4. Cut the heat. Leave covered/undisturbed for 10 more minutes.
  5. Before using for fried rice, turn the rice out onto a flat pan and allow it to cool completely. Fluff with a fork.
  6. Heat your wok over medium heat, add the bacon and allow it to render down and become somewhat crisp.
  7. Set up a large strainer over a heat-proof bowl, dump the contents of the wok into the bowl, allowing the fat to collect in the bowl. Return the fat to the wok and keep the strainer and bowl set up for the duration of the process.
  8. Reheat the fat over high heat, add the diced onion. Stir-fry for two to three minutes, until translucent and starting to brown lightly. Remove the onion to the strainer with the bacon and repeat the process of adding the fat from the bowl back to the wok to re-heat for each successive ingredient.
  9. When the fat is hot, stir-fry the eggs for one minute, chopping with a wok spatula, until soft curds form. Remove to the strainer and repeat draining and re-heating the fat. Add oil or more fat, if needed.
  10. Add the cooked rice and stir-fry for two to three minutes. Use your spatula to flatten out and break up any clumps.
  11. Pour in the light soy, dark soy, and Shaoxing wine around the hot edges of the wok—ideally, they will sizzle and reduce slightly as they are added.
  12. Return the contents of the strainer to the rice (bacon, onion, egg) and toss all together over the heat, stirring with the spatula.
  13. Season with salt and MSG.
  14. Serve hot, garnished with scallions and a drizzle of toasted sesame-chilli oil. Enjoy! 

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