Egg Fried Rice (Better Than Takeout)
This is the kind of fast, one-wok dinner that comes together quicker than ordering out. Crispy bacon stands in for the usual takeout protein, and it works because it's salty and tender and adds so much flavor to the mix. Scrambled eggs, frozen vegetables, and a trio of soy and oyster sauces build everything in the same pan, then a heavy handful of green onions finishes it off. Use whatever protein you like — steak, chicken, or bacon all work here.
The move worth stealing from this video is the bacon itself. I cut a package into strips and let it go golden brown in the wok first, keeping the pieces moving so they stay loose. It earns its spot for two reasons: it's very salty, so it carries real flavor into the mix, and cooked right it turns out super tender.
On a night when takeout feels inevitable, this is what I'd cook instead. Two cups of rice fed two people when I filmed it, the cook runs about fifteen minutes, and almost every choice is flexible — swap in steak or chicken, use whatever oil is in your cabinet, and pile on the green onions the way I do, or hold back if that's more your speed.
Watch me make it — video from my YouTube channel
The recipe
Egg Fried Rice (Better Than Takeout)
Ingredients
- 1 package bacon, cut into 3 to 4 strips (steak, chicken, or any protein works too)
- vegetable oil, for the wok (olive oil works too)
- 2 eggs, scrambled
- frozen vegetables, to taste
- onions, chopped, to taste
- 2 cups rice
- dark soy sauce, to taste
- oyster sauce, to taste
- soy sauce, to taste
- green onions, chopped, to taste
How to Make It
- Cut the bacon into 3 to 4 strips and set aside.
- Heat a wok and add the vegetable oil.
- Add the bacon and cook until golden brown, mixing well so the pieces stay loose.
- Separate the bacon and remove as much grease as you can.
- Add the two scrambled eggs to the wok.
- Add the bacon back into the mix.
- Add the frozen vegetables and onions, then mix in really well.
- Add the rice and stir until everything is combined.
- Season with dark soy sauce, oyster sauce, and soy sauce, then mix in well.
- Add the green onions and stir.
- Serve.
Curtis's Tips
- Bacon is the protein here, but steak, chicken, or any protein you prefer works just as well.
- Bacon is a great choice because it's salty and tender and adds a lot of flavor to the mix.
- Use any oil you like — vegetable oil and olive oil both work.
- You can pull the cooked bacon out and add it back later, or just leave it in the pan.
- Two cups of rice makes enough for about two people.
- Go as heavy or as light on the green onions as you like.
Why this works
Bacon is the pick for a reason I say out loud in the video: it's very salty, so it brings a lot of flavor to everything in the pan, and it comes out super tender if you make it correctly — golden brown, mixed well so the pieces stay loose. The wok build goes in stages, each one mixed in thoroughly before the next: bacon first, then out with as much grease as you can, eggs, bacon back in, frozen vegetables and onions, then the rice. The seasoning lands last — dark soy sauce, oyster sauce, and regular soy stirred through — with a heavy handful of green onions to finish.
FAQ
Can I use a different protein than bacon?
Yes — steak, chicken, or whatever protein you prefer works here. I went with bacon because it's very salty and adds a lot of flavor to the mix, and it comes out super tender when you cook it correctly.
Do I leave the bacon in the pan or take it out?
In the video I pull the cooked bacon out, take out as much of the grease as I can, and add the bacon back after the eggs — but you can also just leave it in the pan. It's genuinely up to you.
What kind of oil should I use?
Any oil you prefer. I used vegetable oil in this one, but olive oil works just as well.
How much does this make?
Two cups of rice made enough for two people when I made this in the video.
Estimated nutrition, per serving (recipe makes about 2 servings): ~610 calories · 30 g protein · 34 g fat · 46 g carbs. Computed from the ingredient list using standard reference values — an estimate, not a lab analysis; your exact brands and portions will vary.
