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Do you have one of those days where you don’t know what you want to eat for dinner? Opening the fridge, closing it, opening the pantry, closing it. Hoping something, somehow magically appears on the 3rd open? 
Quick and flavourful fried rice with delicious bacon and chinese sausage. Cook all of the ingredients in one pan for easy clean-up. Makes a speedy dinner for four!
On my third attempt with opening the fridge, I finally decided to make fried rice. Bacon and chinese sausage were conveniently placed next to each other in the drawer sparking the idea for me to make fried rice. Simple but packed with flavour. Eggs? Peas? check! Check! Now I just had to cook some stock seasoned rice and I was good to go.
*Good To Know*
- What type of rice do I use for my fried rice?
It comes down to personal preference (do you want the rice to be on the drier or stickier side?) but typically medium to long grain for fried rice such as jasmine, long grain or even short grain such as sushi rice is best (again, preference). What you want is starchy rice that is soft and sticky in texture. The grains should be thicker in order to absorb sauce or seasoning and still retain their shape. (basmati rice for this is not ideal as the grains are thinner and will break or become mushy easily). Also, use cold rice (leftover or chilled) if you can because the rice will take longer to heat up. In other words, the timing of cooking cold rice with your hot meats/sauce means the rice will be less sticky and mushy by the time it’s fully hot with the rest of the ingredients, giving you a more chewy grain bite. If you don’t have time to chill the rice the night before, cook your rice with 1 cup less liquid than the recommended instructions. For example, if you are cooking jasmine rice and the recommended cooking instruction calls for 1½ cups water for 1 cup uncooked rice, only use 1/2 cup water for 1 cup uncooked rice. This ensures your rice cooks a little on the dry side and when added to the saucy meats while still hot, it will absorb some of the liquid and will give you the same texture of fried rice you get with the cold rice. Want to pack even more flavour into your rice? Check out my seasoned rice recipe here. - What is Chinese Sausage made of?
Also known by its cantonese name as “Lap Cheong” or “Lạp Xưởng” in vietnamese, it’s a cured / dried sausage usually made from pork and pork fat and is hard in texture, uncooked. There are other varieties made from chicken with pork, chicken liver and pork, beef etc. But traditionally, it’s made with pork and pork fat. It tastes mostly salty from the soy sauce with some sweetness from added sugar ( sweet & savoury…see what I did there?) and a hint of rice wine. It is normally not consumed raw. It’s commonly used in fried rice, steamed buns and other asian type cuisines that require this sausage to be cooked. Usually you can buy a pack of chinese sausages at any asian grocery store by the refrigerated section. - How do I cook the best fried rice?
This dish is versatile and forgiving with the type of ingredients you use. It’s especially good for clearing out some items in your fridge. Got rotisserie chicken leftover? Swap it for the sausage. Don’t like Bacon? (who doesn’t like bacon!?) omit it. Rule of thumb for your fried rice is protein, veggie and rice. However, if you want to achieve restaurant quality fried rice make sure you use a very good non-stick Wok , a large non-stick frying pan or a skillet with adequate amount of oil.
Check out my notes above regarding Chinese Sausage. If you don’t know what it is or have never tried it before, I highly recommend you give it a try. If you’re still not convinced, substituting for another protein such as italian sausage (or any type of your favourite sausage) is ok too. Just remember that chinese sausage has a higher fat content (and is THE reason it’s so good in fried rice!). If you choose a leaner meat, make sure to add 1 to 2 tablespoons cooking oil to your pan.
Bacon is usually not used in fried rice but who doesn’t like Bacon!? As i mentioned before, fried rice is versatile and you can practically use any protein you wish. Leftover meats are great for this recipe. You can even make a vegan / vegetarian friendly version with tofu. Adding the bacon was a 2 for 1 deal (as well as the sausage). One was to get a little extra grease to substitute cooking oil you would normally use for fried rice and two was to get extra flavour from the bacon & sausage. Win / Win in my eyes! By the way, I had a lightbulb moment and came up with a much easier way to dice bacon. Not sure why I didn’t think of this before?! How do you normally dice your bacon? Simple yet method altering! Roll up each slice and then dice it. (cut vertically then horizontally). Usually I slice it lengthwise into strips before dicing up the bacon. Needless to say…I am going use the roll and dice method from now on!
Ingredients for fried rice are simple:
- onions, garlic
- sausage / bacon
- eggs
- cooked rice
- Frozen sweet peas
- soy sauce
- green onions
That’s it!
Cooking everything in one pan makes cleaning up so simple and you’re left with a delicious dish that was quick to put together so you can focus on other important things, like Netflix!
Simple Bacon and Sausage Fried Rice
Quick and flavourful fried rice with delicious bacon and sausage. Cook all of the ingredients in one pan for easy clean-up. Makes a speedy dinner for four!
Print Pin Rate Yields: 4
Ingredients
Fried Rice
- 1 cup bacon, diced
- 1 cup chinese sausage (or any sausage you like), diced
- 1 cup yellow onions, diced
- 1 tablespoon garlic, minced
- 4 large eggs, beaten
- 4 cups cooked rice, (see notes for recipe & tips)
- ¼ cup soy sauce
- 1½ cups frozen sweet peas
- ½ cup green onions, chopped
Garnish
- 3 tablespoons green onions, chopped
INSTRUCTIONS
- In a large non-stick Wok or pan, on high heat, add bacon and cook for 1 minute until bacon fat / liquid forms in the pan. Add sausage and cook another minute until the fat in the sausage is combined with the melted bacon fat. With a slotted heat proof ladle, scoop bacon/sausage meat into a bowl and set aside. (leave the bacon/sausage grease in the pan)
- Add onions to hot bacon/sausage grease and cook for 1 minute. Add minced garlic and continue stirring until onions are translucent. Move onions/garlic to one side of the wok (if there is not enough grease in the pan, add 1 tablespoon of cooking oil to the cleared side of the pan). Reduce heat to medium high and pour in beaten eggs to the cleared side of the pan and scramble eggs until cooked (1 to 2 minutes).
- Add bacon/sausage meat back into the pan. Mix to combine with scrambled eggs. Add cooked rice to wok and continue to mix / fold on medium high heat. Cook for 5 minutes while continuously stirring/folding to remove any clumps and to evenly combine with the rest of the ingredients. Pour in soy sauce and continue to stir rice for 2 to 3 minutes.
- Mix in frozen sweet peas and continue to stir to combine for 3 to 4 minutes or until peas are cooked. Add green onions and cook for another minute.
- Divide into 4 serving bowls, garnish with green onions and serve while hot. Bon Appetit!
Equipment
Tips
What type of rice do I use for my fried rice? It comes down to personal preference (do you want the rice to be on the drier or stickier side?) but typically medium to long grain for fried rice such as jasmine, long grain or even short grain such as sushi rice is best (again, preference). What you want is starchy rice that is soft and sticky in texture. The grains should be thicker in order to absorb sauce or seasoning and still retain their shape. (basmati rice for this is not ideal as the grains are thinner). Also, use cold rice (leftover or chilled) if you can because the rice will take longer to heat up which means the timing of cooking cold rice with your hot meats/sauce means the rice will be less sticky and mushy by the time it’s fully hot with the rest of the ingredients, giving you a more chewy grain bite.
If you don’t have time to chill the rice the night before, cook your rice with 1 cup less liquid than the recommended instructions. For example, if you are cooking jasmine rice and the recommended cooking instruction call for 1½ cups water for 1 cup uncooked rice, only use 1/2 cup water for 1 cup uncooked rice. This ensures your rice cooks a little on the dry side and when added to the saucy meats while still hot, it will give you the same texture of fried rice you get with the cold rice. What is Chinese Sausage made of? Also known by its cantonese name as “Lap Cheong” or “Lạp Xưởng” in vietnamese, it’s a cured / dried sausage usually made from pork and pork fat and is hard in texture, uncooked. There are other varieties made from chicken with pork, chicken liver and pork, beef etc. But traditionally, it’s made with pork and pork fat. It tastes mostly salty from the soy sauce with some sweetness from added sugar ( sweet & savoury…see what I did there?) and a hint of rice wine. It is normally not consumed raw. It’s commonly used in fried rice, steamed buns and other asian type cuisines that require this sausage to be cooked first. Usually you can buy a pack of chinese sausages at any asian grocery store by the refrigerated section. How do I cook the best fried rice? This dish is versatile and forgiving with the type of ingredients you use. It’s especially good for clearing out some items in your fridge. Got rotisserie chicken leftover? Swap it for the sausage. Don’t like Bacon? (who doesn’t like bacon!?) omit it. Rule of thumb for your fried rice is protein, veggie and rice. However, if you want to achieve restaurant quality fried rice make sure you use a very good non-stick Wok , a large non-stick frying pan or a skillet with adequate amount of oil.
If you don’t have time to chill the rice the night before, cook your rice with 1 cup less liquid than the recommended instructions. For example, if you are cooking jasmine rice and the recommended cooking instruction call for 1½ cups water for 1 cup uncooked rice, only use 1/2 cup water for 1 cup uncooked rice. This ensures your rice cooks a little on the dry side and when added to the saucy meats while still hot, it will give you the same texture of fried rice you get with the cold rice. What is Chinese Sausage made of? Also known by its cantonese name as “Lap Cheong” or “Lạp Xưởng” in vietnamese, it’s a cured / dried sausage usually made from pork and pork fat and is hard in texture, uncooked. There are other varieties made from chicken with pork, chicken liver and pork, beef etc. But traditionally, it’s made with pork and pork fat. It tastes mostly salty from the soy sauce with some sweetness from added sugar ( sweet & savoury…see what I did there?) and a hint of rice wine. It is normally not consumed raw. It’s commonly used in fried rice, steamed buns and other asian type cuisines that require this sausage to be cooked first. Usually you can buy a pack of chinese sausages at any asian grocery store by the refrigerated section. How do I cook the best fried rice? This dish is versatile and forgiving with the type of ingredients you use. It’s especially good for clearing out some items in your fridge. Got rotisserie chicken leftover? Swap it for the sausage. Don’t like Bacon? (who doesn’t like bacon!?) omit it. Rule of thumb for your fried rice is protein, veggie and rice. However, if you want to achieve restaurant quality fried rice make sure you use a very good non-stick Wok , a large non-stick frying pan or a skillet with adequate amount of oil.
Nutrition Facts
Simple Bacon and Sausage Fried Rice
Amount per Serving
Calories
783
% Daily Value*
Fat
42
g
65
%
Saturated Fat
10
g
63
%
Cholesterol
240
mg
80
%
Sodium
1532
mg
67
%
Potassium
508
mg
15
%
Carbohydrates
69
g
23
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
29
g
58
%
Vitamin A
877
IU
18
%
Vitamin C
29
mg
35
%
Calcium
88
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this? I would love to see your creation!Tag me @sweet2savoury on Instagram and hashtag it #sweet2savoury