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!


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15 Min
35 Min
Stove Top


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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
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
green onions, sliced

How to Make Roast Pork and Bacon Fried Rice


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