If you’re tired of the same old weeknight dinners, this bacon fried rice with spicy mayo is here to shake things up. Combining the smoky crunch of crispy bacon, fluffy fried rice, and a zesty, creamy spicy mayo, this dish effortlessly bridges East and West.
It’s quick to prepare and bold in flavor, making it a go-to for both busy nights and entertaining guests.
Why This Dish Works for Everyone
This Asian fusion recipe offers something for everyone. The rich umami of soy sauce pairs perfectly with the nutty sesame oil, while the spicy mayo adds a satisfying kick. The dish is versatile, too—serve it as a main course or a side, and customize it to fit dietary needs.
Plus, it’s cooked on a Blackstone griddle, which delivers incredible texture and makes cooking even easier.
Tips for Perfectly Crispy Fried Rice
The key to excellent fried rice is the texture, and day-old rice is your secret weapon. Freshly cooked rice tends to clump, but chilled rice from the day before stays firm, absorbing sauces and flavors beautifully.
When cooking, don’t overcrowd the griddle—giving the ingredients space ensures everything cooks evenly and crisps up nicely.
Cooking bacon directly on the Blackstone gives it an unbeatable smoky flavor. Use the rendered bacon grease to scramble eggs and sauté vegetables. This step not only saves time but also infuses each ingredient with savory depth.
Making It Your Own: Substitutions and Additions
This recipe is perfect as is, but there’s plenty of room for creativity. Here are some ideas to suit different tastes and dietary needs:
- Swap white rice for brown rice or cauliflower rice for a lower-carb option.
- Use tamari instead of soy sauce for a gluten-free version.
- Replace bacon with turkey bacon or vegetarian sausage for dietary preferences.
- Try adding bell peppers, mushrooms, or zucchini to the vegetable mix for extra color and flavor.
For the spicy mayo, Greek yogurt is an excellent stand-in for mayonnaise if you’re looking for a lighter option. Adjust the sriracha to control the spice level to your liking.
Tips for Effortless Prep and Cleanup
This dish is simple, but a little prep work can make it even easier. Cook your rice a day ahead and store it in the fridge. You can also mix up the spicy mayo up to three days in advance.
Store any leftovers in an airtight container, and when it’s time to reheat, simply toss it on the griddle for a few minutes to bring back its crispiness.
The Blackstone griddle not only gives you restaurant-quality results but also makes cleanup a breeze. A quick scrape and wipe-down are all you need, leaving you more time to enjoy your meal.
Pairings to Complete the Meal
This bacon fried rice with spicy mayo shines as a standalone dish, but it pairs beautifully with other Asian-inspired flavors. Serve it alongside steamed dumplings, miso soup, or a crisp cucumber salad for a full meal.
For drinks, an Asian lager or a refreshing green tea perfectly balances the rich flavors.
Why You’ll Love It
This dish is more than just fried rice. It’s a celebration of bold flavors and contrasting textures, all brought together in one sizzling recipe.
Whether you’re cooking for your family or wowing friends at a gathering, this bacon fried rice with spicy mayo delivers every time.
Bacon Fried Rice with Spicy Mayo
Ingredients
- For the Fried Rice:
- 4 cups leftover rice
- 1 tablespoon Japanese mayonnaise
- 1 cup bacon diced
- 1 cup onion diced
- 1 –2 fresh garlic cloves minced
- 1 tablespoon wok sauce or oil
- 2 tablespoons butter
- 3 eggs
- 1/2 cup green scallions sliced (reserve some for garnish)
- 1/2 cup bean sprouts
- 1 tablespoon oyster sauce
- 2 tablespoons low-sodium soy sauce
- Salt and pepper to taste
- Sesame oil about 2–3 teaspoons or to taste
- For the Spicy Mayo:
- 2 tablespoons Japanese mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon sesame oil
Instructions
- Prepare Ingredients:
- In a large mixing bowl, combine the leftover rice and Japanese mayonnaise, ensuring the rice is evenly coated. Set aside.
- In a small bowl, mix the soy sauce and oyster sauce together, then set aside.
- Cook the Bacon:
- Preheat a Blackstone griddle or large skillet to medium-high heat. Add the diced bacon and cook for 1–2 minutes, stirring continuously to separate pieces and ensure even cooking. Do not cook the bacon fully at this stage.
- Sauté Onions and Garlic:
- Add the diced onions to the bacon and bacon grease. Cook for 1–2 minutes, stirring frequently. Add the minced garlic and cook for 30–60 seconds. Remove the bacon, onions, and garlic from the griddle, leaving the grease behind. Scrape off half of the grease to reduce excess, keeping the rest on the griddle for cooking.
- Cook the Eggs:
- Add the wok sauce or oil and butter to the remaining grease. Crack the eggs onto the griddle, break the yolks, and quickly mix them with the butter and oil. Chop the eggs into small pieces as they cook, about 30 seconds.
- Add the Rice:
- Spread the prepared rice onto the griddle, mixing it with the eggs. Break apart any clumps and stir continuously for 1–2 minutes to ensure even cooking. Season with salt and pepper to taste.
- Incorporate Vegetables:
- Add the bean sprouts to the rice and cook for 1 minute, stirring frequently.
- Combine Everything:
- Add the cooked bacon, onions, and garlic back to the griddle. Stir to combine. Mix in the green scallions, reserving some for garnish.
- Season the Rice:
- Drizzle half of the soy sauce mixture over the rice and mix to coat evenly. Add more of the mixture to taste if desired. Cook for 1 minute, stirring continuously to prevent burning.
- Finish with Sesame Oil:
- Drizzle sesame oil over the rice during the final 30 seconds of cooking, or stir it in after removing the rice from the heat.
- Garnish and Serve:
- Transfer the fried rice to a serving platter. Garnish with the reserved scallions and serve with the spicy mayo on the side or drizzled over the top.
Notes
Substitutions: Use turkey bacon for a leaner option, and tamari instead of soy sauce for a gluten-free version.
Key Techniques:
Coat the rice with mayonnaise to enhance flavor and prevent clumping.
Keep everything moving on the griddle to ensure even cooking.
Use day-old rice for the best texture.
Common Mistakes to Avoid:
Overcooking the bacon or vegetables.
Adding too much soy sauce at once, which can make the dish overly salty.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.