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Bacon and Kale Fried Rice

Bacon and Kale Fried Rice

After Hurricane Irene knocked out our power for days, I had to restock almost everything in our fridge and freezers.

It was somewhere between a colossal pain and a tremendous relief to start fresh like that. I hated losing everything, but being able to start from the basics again was nice. When it came to restocking, one of the first things on the restock list (after nonfat milk, an assortment of cheeses and butter, of course) was bacon.

Now, while I think the bacon trend has seen its day, bacon is still a great thing to keep around. It adds tremendous flavor to braised cabbage and elevates an otherwise ordinary grilled cheese sandwich. And bacon with Brussels sprouts? OMG good.

So, I always keep bacon in the freezer, slicing off a little whenever I need it. It’s so easy and then it’s always on hand.

I’m telling ya. It’s worth it.

In this Bacon and Kale Fried Rice recipe, it’s amazing. The bits of bacon, egg and kale create a decadent, delicious fried rice that’s so satisfying. And since the kale is actually cooked in the bacon fat, the flavor of bacon really permeates throughout the dish.

If you haven’t made fried rice before, I assure you that it’s easy. If you have all your ingredients prepped, it takes a whopping 15 minutes or so to cook this homemade recipe.

And, yes, your ingredients should be prepped and ready to go before cooking.

This is a perfect side dish for Baked Sticky Orange Chicken Drumsticks.

Oh, and one more thing … This is also really amazing with a good swirl of Sriracha stirred in.

Yield: 4 servings

Bacon and Kale Fried Rice

Bacon and Kale Fried Rice


  • 4 slices bacon, chopped
  • 2 large cloves garlic, minced
  • 1 bunch kale, ribs discarded and leaves minced
  • 1 cup Jasmine rice, prepared
  • 1 tsp sesame oil
  • salt and pepper, to taste
  • 2 large eggs, lightly beaten
  • 1/4 cup low-sodium soy sauce


  1. Heat a large skillet (or a wok) over medium heat on the stove. Add the bacon and cook until browned. Remove the bacon from the skillet to a paper towel-lined plate with a slotted spoon.
  2. Add the garlic and the kale to the skillet. Cook for 5-7 minutes until the kale is wilted. Add the rice and toss well to combine. Add the sesame oil and season with salt and pepper. Toss well.
  3. Push the rice mixture to one side of the skillet and add the eggs. Cook, without disturbing, for 2-3 minutes, until mostly firm. Break apart with your spatula and cook for 1-2 minutes more, until no longer liquidy. Stir together with the rice mixture. Scrape the bottom of the pan well.
  4. Remove from heat and stir in the bacon. Drizzle with soy sauce. Stir well to combine.
  5. Serve immediately.


Wednesday 16th of April 2014

I didn't have kale, but I had a nice bunch of beet greens, I didn't have sesame oil, but I had garlic oil, and I didn't have bacon, but I had a fatty piece of ham. The beet greens ribs chopped up real fine provided extra crunch, and I added some green peas for good measure. My first attempt at fried rice was received with many smiles and calls for more!! Thank you!

Sarah W. Caron

Sunday 20th of April 2014

Ha! That's a lot of substitutions! So glad you liked the recipe, and had fun with it.


Sunday 30th of March 2014

What a yummy dish!! My 9 and 6 year old loved it, not to mention my husband and I did too! Definitely a keeper!

Sarah W. Caron

Monday 7th of April 2014

Awesome! Thank you, Stephanie!!

Elizabeth @TheBareMidriff

Monday 17th of October 2011

I made this for dinner tonight - it was AMAZING!!


Monday 17th of October 2011

Thank you so much for trying it (and for taking the time to let me know!). I am so glad you liked it!


Thursday 13th of October 2011

Looks really good!


Tuesday 11th of October 2011

I think the best thing about bacon is how a little bit really goes a long way in terms of flavor! This fried rice sounds super delicious!

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