The best fried rice is made with leftover bacon

Serves: Flexible (about 2–4)
Time: 20–30 minutes

Sauce ingredients

Mix up and set aside.

Prep your ingredients
Chop your onion and bell peppers into chunky pieces. If using leftover meat, have it ready to go. Leftover cooked chicken needs livening up, so sprinkle it with soy sauce and oyster sauce, stir and let sit for a few minutes while you prep the rest.
Mix the sauce
In a small bowl, combine soy sauce, oyster sauce, white pepper, and sesame oil. Set aside.
Cook the vegetables
Heat a large skillet over medium-high heat with a small amount of oil.
Add onion and bell peppers and cook until softened and slightly browned at the edges.
Add the eggs
Push vegetables to one side of the pan. Crack in the eggs and scramble, then mix everything together.
Add the rice
Add cooked rice and break it up with your spoon.
Let it sit for a minute or two between stirring so it can dry out slightly and get a bit of texture.
Add the meat
Stir in your leftover meat.
Add the sauce
Pour the sauce over everything and stir to coat evenly. Let cook another 1–2 minutes. If you love a little crust to your fried rice, let it fry undisturbed a little longer before turning off the heat.
Taste and adjust
Add more soy sauce if needed. Serve hot. Top with copious amounts of sriracha or chopped scallions.

Fresh rice is fine.
Day-old rice is often recommended, but freshly cooked rice (even straight from the Instant Pot) works well. Just give it a minute in the pan to dry out slightly.
Bacon tip
I usually bake bacon ahead of time (400 degrees for 15 minutes or so) and use leftovers here. It adds flavor without overpowering the dish.
Keep it simple
You don’t need a long ingredient list. Onion, a vegetable or two, eggs, rice, and a simple sauce will get you there.