Roast Pork and Bacon Fried Rice

Susan Bickta


I made a bacon wrapped pork loin for dinner and had some left over. Not enough for two people, so I "stretched" it by making fried rice. The bacon gave the rice a wonderful smokey taste and the water chestnuts gave it that special crunch. All in all, this is some tasty fried rice!


☆☆☆☆☆ 0 votes

15 Min
35 Min
Stove Top


  • 1/4 c
    canola oil
  • 2 Tbsp
    sesame oil
  • 1/4 c
    soy sauce, low sodium
  • 3/4 lb
    leftover roasted pork loin, cut into bite size pieces
  • 5
    slices bacon, cooked and crumbled
  • 1 small
    onion, chopped
  • 1/2 tsp
    granulated garlic
  • 2 bag(s)
    frozen steam-in-bag brown rice (10 ounces each), cooked as directed
  • 1 can(s)
    sliced water chestnuts (5 ounces), drained
  • 3/4 c
    frozen peas and carrots, thawed
  • 3 large
    eggs, scrambled
  • 4
    green onions, sliced

How to Make Roast Pork and Bacon Fried Rice


  1. Place a 12" non-stick skillet over medium high heat. Add the canola oil, sesame oil and soy sauce.
  2. Add the pork loin, bacon and onion and cook for 6-8 minutes or until pork starts to brown around the edges.
  3. Add the granulated garlic and cooked rice. Mix well and cook for an additional 4-5 minutes to "fry" the rice.
  4. Add the water chestnuts, peas and carrots and scrambled eggs. Mix well and cook for 3-4 minutes or until heated through.
  5. Just before serving, add the green onions and toss to combine. Serve with additional soy sauce, if desired.

Printable Recipe Card

About Roast Pork and Bacon Fried Rice

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese
Other Tag: Quick & Easy

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