Bacon Fried Rice

"Whenever Grandma Chie made bacon fried rice, I always used to sneak out pieces of bacon behind her back while it was cooking. Growing up, she used to use a big black cast iron frying pan. But later on, she used one of those lighter non-stick pans. I’ll admit it’s more convenient, yet it somehow doesn’t evoke the same memories or comfort. Bacon fried rice is also one of those foods truly unique to Japanese Americans. Most JA community cookbooks don’t even have to list it because it’s such a simple and familiar staple. And unlike Chinese restaurant-style fried rice; we use day-old sticky rice—Japanese-style short grain rice. So after a few days of leftover rice kept in old plastic Cool Whip containers, it’s time to make fried rice."
– Tony Osumi


6 cups day-old sticky rice
1/2 pound chopped bacon
1/2 diced yellow onion
green onion (optional)
1 egg
shoyu (optional)
MSG (optional)


Chop bacon into small pieces and fry in a skillet with a little oil. When halfway done, add diced onion and sauté. Mix in rice, breaking up large clumps. Add green onion and raw egg. Season with salt and shoyu. Cook everything until heated through. If I’m going to serve this to guests, I’ll scramble some eggs separately and add them for color.

Jenni/Tony's Homepage

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Updated: 12/22/02