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A fusion of two classic dishes that become one delicious and comforting dish! Rich flavors of carbonara pasta combined with the crispy texture of fried rice. This is the perfect way to use up leftover rice and bacon!
I’ve seen the name Carbonara Fried Rice floating around for a bit, so I decided to take it upon myself to create a recipe for it. I love fusing recipes just for this reason: it was super delicious and comforting! If you’re allergic to gluten or have a sensitivity to it, I definitely recommend making this. Even if you don’t have an allergy or sensitivity, I still recommend making this! The combination of the creamy eggs with nutty parmesan and salty and crispy bacon is already a dream on its own, but combining it with rice and frying it for some crispy textures just made it 10 times better.
How to make Carbonara Fried Rice
This recipe is super simple and can be made from start to finish in about 30 minutes. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Precooked Rice: I had brown rice, so that’s what I used! You can use white rice. If you don’t have any rice precooked, then make a fresh batch of white or brown rice and let it cool completely then follow the recipe as instructed.
- Egg Yolks & Whole Eggs: The egg yolks are what makes a carbonara creamy. I used 2 extra whole eggs for the fried rice feel.
- Thick Bacon or Pancetta: Either one works fine since pancetta is comparable to bacon. Thick cut gives you bigger pieces of bacon rather than regularly sliced, which tends to disappear in some dishes.
- Onion & Garlic: Sweet or yellow onion works!
- Scallions: Used for garnish.
- Grated Parmesan: Another key component to a carbonara!
- Salt and Pepper: To taste for your preference.
Cook the bacon in a skillet until crispy. Remove the bacon from the pan and set aside. Reserving the bacon fat, cook the onions until softened and tender. Add in the garlic and cook for a few seconds or until aromatic. Add the rice, breaking up any large chunks of rice. Cook until the rice slightly crisps up and most of the moisture has cooked out. In a mixing bowl, whisk together the egg yolks, whole eggs, and parmesan together. Season with salt and pepper to your liking. Keep in mind that the cheese is already salty, so salt with caution! Pour the egg mixture into the rice, stirring as you pour. Toss in the bacon. Serve with the scallions on top and extra parmesan, if desired.
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Variations:
- Add in some frozen peas while frying the rice.
- Switch the cheese to something similar to parmesan such as Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino.
- Add in 3/4 cup of rice wine after adding in the garlic and allow it to reduce to 1/4 cup. Proceed with the recipe.
- Add a dash of soy sauce or sriracha.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Carbonara Fried Rice
Ingredients
- 6 slices thick-cut bacon, cut into 1/2 inch pieces, or 5oz pancetta, cubed
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 4 cups cooked rice (white or brown)
- 4 egg yolks
- 2 whole eggs
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
- 3 scallions, white & green parts chopped
Instructions
- In a large skillet, cook the bacon until crispy, about 10 minutes. Remove the bacon to a paper towel-lined plate and set aside.
- In the same skillet, add the onions and cook for 3 minutes, or until softened. Add the garlic and cook for 30 seconds more. Add in the rice, breaking up any large chunks. Heat the rice until the bottom is slightly crispy and most of the moisture is cooked out, about 8 minutes.
- In a mixing bowl, whisk together the egg yolks, whole eggs, and parmesan cheese. Season with salt and pepper to your liking. Keep in mind that the cheese is already salty.
- Pour the egg mixture into the rice, stirring as you pour so the eggs coat the rice and become creamy and not completely scrambled. Toss in the bacon bits.
- Serve with scallions and extra parmesan, if desired.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days.
Variations:
- Add some frozen peas while frying the rice.
- Switch the cheese to something similar to parmesan such as Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino.
- Add in 3/4 cup of rice wine after adding in the garlic and allow it to reduce to 1/4 cup. Proceed with the recipe.
- Add a dash of soy sauce or sriracha.
Precooked Rice: I had brown rice, so that’s what I used! You can use white rice. If you don’t have any rice precooked, then make a fresh batch of white or brown rice and let it cool completely then follow the recipe as instructed.
Egg Yolks & Whole Eggs: The egg yolks are what makes a carbonara creamy. I used 2 extra whole eggs for the fried rice feel.
Thick Bacon or Pancetta: Either one works fine since pancetta is comparable to bacon. A thick cut gives you bigger pieces of bacon rather than regularly sliced, which tends to disappear in some dishes.
Nutrition Facts
Calories
553.28Carbs (grams)
50.2 gCholesterol (grams)
240.91 mgFat (grams)
30.19 gFiber (grams)
1.19 gProtein (grams)
18.07 gSat. Fat (grams)
10.97 gSodium (milligrams)
637.3 mgSugar (grams)
1.16 gThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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