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Studio 5 Recipe Box: Bacon Teriyaki Fried Rice

Shared by @amberskitchen‘s Amber Eggett.

Bacon Teriyaki Fried Rice


  • 1 lb of bacon, chopped
  • 1 small white or yellow onion, diced
  • 2 eggs
  • Salt and pepper
  • 6 cups of prepared (then cooled) white rice, such as jasmine rice (or calrose rice or parboiled rice)
  • 3 green onions, minced
  • 3/4 cup teriyaki sauce (Very Yeri is a good brand)


  1. In a giant pan or in a deep electric skillet, cook the chopped bacon. When it’s crispy, take out the bacon and remove all but 3-4 tablespoons of the bacon grease. (You can save the remaining bacon grease for the next time you roast potatoes, or just discard it).
  2. In the bacon grease, saute the onion until it is soft and translucent.
  3. When the onion is cooked, scoot them out of the center and add the two raw eggs. Season with salt and pepper. Let them cook for a minute, then scramble them in the center.
  4. Add all of the rice, the bacon, the green onions, and the teriyaki sauce. Stir to combine. Enjoy!

1 comment

  • I made this yesterday and added petite peas, small diced steamed carrots, and diced leftover teriyaki chicken. So good!