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This BLT fried rice recipe transforms a classic BLT into a smoky, crispy, one-bowl wonder that’s perfect for brunch or dinner. The key lies in perfectly crispy bacon and celery crowns that add texture without overpowering the tender rice and fresh vegetables.
I’ve refined this dish over years of testing—balancing smoky, salty, and fresh flavors in every bite.
Start with day-old rice for ideal texture, then stir-fry it with garlic, ginger, and soy sauce for a savory base. Crispy bacon and celery crowns bring that signature BLT crunch, while fresh lettuce and tomato add brightness.
Top it with a drizzle of mayo or sriracha for that perfect tangy finish. It’s a dish that feels indulgent yet simple, with layers of flavor in every forkful.
Ingredients for blt fried rice
Crispy bacon, celery crowns, and fresh BLT veggies transform simple fried rice into a smoky, textured masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Cooked White Rice 🍚 | 4 cups | Cold or room temperature preferred |
| Center-Cut Bacon 🥓 | 6 oz | Thick-cut for crispiness, chopped |
| Celery Stems 🧅 | 2 whole | Trimmed into crowns, cut lengthwise |
| Fresh Lettuce 🥬 | 2 cups | Romaine or iceberg, chopped small |
| Ripe Tomatoes 🍅 | 1 medium | Seedless, diced small |
| Large Eggs 🥚 | 2 whole | Scrambled or fried, chopped |
| Yellow Onion 🧅 | ½ medium | Diced small |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Fresh Ginger 🌿 | 1 inch | Peeled, grated |
| Soy Sauce 🍶 | ⅓ cup | Low-sodium preferred |
| Mayonnaise 🥛 | ¼ cup | For drizzling |
| Sriracha 🌶️ | 1 tbsp | Optional for heat |
| Vegetable Oil 🫒 | ¼ cup | High smoke point |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The bacon and celery crowns are non-negotiable for that signature BLT crunch. Thick-cut bacon from Oscar Mayer or Costco stays crispy longer—skip the pre-chopped stuff. Celery crowns? Trim the ends and slice lengthwise into thin strips for maximum crunch. For the tomatoes, vine-ripened makes all the difference—Heinz or Muir Glen are solid choices. The rice? Day-old is key—fresh rice turns mushy when stir-fried. If you must use freshly cooked rice, spread it on a tray and refrigerate for 20 minutes first.
No thick-cut bacon? Regular bacon chopped extra fine works, but it won’t be as crispy. Lettuce wilting? Dry it thoroughly with paper towels before adding to the rice. Short on time? Pre-cooked bacon bits from the deli section can be tossed in at the end—just know they’ll be softer. The mayo and sriracha are optional but worth it—drizzle them right before serving so the rice stays dry. For extra protein, swap one egg for extra-firm tofu, cubed and pan-fried until crispy.
Bacon and celery crowns crisp best when pre-cooked and stored separately. Keep them in airtight containers in the fridge for up to 3 days. The rice reheats beautifully—just microwave with a splash of water and stir. This dish tastes even better the next day as flavors meld. For leftovers, store everything separately and assemble fresh to keep the celery crowns crisp. Freezes for 2 months if you want to prep ahead, but the celery will get soggy—best to crisp fresh when reheating.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because it’s the only fried rice I make that doesn’t require a knife marathon. The bacon gets chopped once for the BLT, and the celery? Just rough dice—no need for precision. That’s 10 minutes saved right there.
- Bacon Crunch Magic: The crispy bacon bits? Absolute game-changer. They’re salty, smoky, and crunchy—like a BLT in every bite, but better because it’s fried rice. Honestly, I’ve tried skipping it, and I regret it every time.
- Lunchbox Hero: This is my go-to for packed lunches or quick office meals. The tomatoes and lettuce stay crisp, the rice doesn’t get soggy, and the bacon keeps it hearty. I’ve even served it cold to coworkers—no one guessed it was leftovers.
- Budget Breakfast Hack: Between us, this is my secret weapon for using up stale bread (toast it, crumble it, and toss it in) or random veggies from the fridge. The day-old rice? Free if you’ve got leftovers. It’s the kind of meal that makes grocery money stretch.
Step-by-step instructions for BLT fried rice
Transform classic BLT flavors into a smoky, crispy fried rice dish with perfect texture every time.
Cook the Bacon and Prepare Celery Crowns
Place the 6 oz center-cut bacon in a cold skillet over medium-low heat. Cook undisturbed for 8-10 minutes until the fat renders and the bacon reaches deep golden brown with crispy edges. Use tongs to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
While the bacon cooks, trim the 2 whole celery stems into crowns by slicing lengthwise into ¼-inch thick strips. This creates those signature crispy celery pieces that add crunch to every bite. Set aside on a separate plate.
Sauté Aromatics and Scramble the Eggs
In the same skillet with bacon fat, add 0.25 cup vegetable oil and increase heat to medium-high. Add the 0.5 medium yellow onion and 3 cloves garlic cloves (minced), cooking for 2-3 minutes until softened and fragrant. Add the 1 inch fresh ginger (grated) and cook for another 30 seconds until aromatic.
Push the aromatics to one side of the skillet and crack the 2 whole large eggs into the empty space. Scramble gently with a spatula for 30-45 seconds until just set but still slightly moist. Remove from heat and set aside.
Combine Rice and Seasonings
Add the 4 cups day-old cooked white rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until the rice is heated through and begins to crisp slightly at the edges. Pour in the 0.33 cup soy sauce and mix well to distribute evenly.
Return the scrambled eggs and bacon to the skillet. Add the 1 tbsp Sriracha (if using) and mix thoroughly. Sprinkle with 1 tsp salt and 0.5 tsp black pepper, tossing until the rice is evenly seasoned and the flavors meld together.
Add Vegetables and Finish Cooking
Stir in the 2 whole celery stems (prepared crowns) and cook for 1-2 minutes until heated through but still crisp. Add the 2 cups fresh lettuce (chopped) and 1 medium ripe tomato (diced), tossing gently to wilt the lettuce slightly while keeping the tomatoes vibrant.
Taste and adjust seasoning if needed. The rice should be flavorful but not overpowering—each bite should deliver that perfect balance of smoky bacon, crisp celery, and savory soy sauce.
Pro Tips For Making Blt Fried Rice
- CRACK THE BACON FIRST: I learned this the hard way—cooking bacon last means soggy, greasy rice. Start the bacon in a cold skillet and render it low and slow until crisp. Save that fat (yes, all of it) for frying the rice—it’s the real star here, not just a side note.
- CHOP CELEERY SMALL: Tiny dice, not matchsticks. Celery loses its crunch when fried, so cut it into 1/8-inch pieces or smaller. You want it to soften but still hold shape—anything bigger turns to mush and hides in the rice like a bad secret.
- USE DRY RICE: Spread your day-old rice on a tray and let it sit uncovered for 10 minutes before frying. Cold, clumpy rice steams instead of sizzles. Dry rice gets that perfect toasted crust while staying separate—no gluey messes here.
- TOAST THE TOMATOES: Halve the tomatoes and fry them skin-side down in the bacon fat for 30 seconds. The heat breaks down their water content, giving them a jammy sweetness instead of a sad, watery pool at the bottom. Skip this, and you’re just serving sad lettuce and wet rice.
Dietary considerations for blt fried rice
Gluten-Free Adaptations
This BLT fried rice is naturally gluten-free if you use a certified gluten-free soy sauce like Kikkoman Gluten-Free Tamari. Regular soy sauce often contains wheat, so always check labels. For extra safety, swap the soy sauce for coconut aminos, which provide a similar umami flavor without gluten. 🌱
Vegetarian/Vegan Options
Skip the bacon and use smoked tempeh or crispy tofu for protein. For that smoky flavor, marinate tempeh in 1 tbsp liquid smoke and 1 tsp smoked paprika before cooking.
Vegan mayo and sriracha work perfectly for the drizzle. I’ve tested this version and it still delivers that satisfying BLT texture.
Lower-Carb Variations
Replace the white rice with cauliflower rice for a lower-carb option. Use 2 cups riced cauliflower (fresh or frozen) and stir-fry it for 5-6 minutes until tender.
The texture will be slightly different but still delicious. For extra flavor, add 1 tbsp nutritional yeast to mimic the umami of soy sauce.
Allergy-Friendly Swaps
For egg allergies, omit the eggs entirely or use silken tofu blended with a pinch of turmeric for color. If you’re avoiding tomatoes, swap them for diced avocado or pickled red onions for acidity. Always double-check ingredient labels—even bacon can contain hidden allergens like dairy or soy.
Protein Flexibility
Need more protein? Add chicken breast or shrimp to the stir-fry. For chicken, dice 6 oz into small pieces and cook with the aromatics. Shrimp cooks in just 2-3 minutes—add them last to avoid overcooking. I’ve also used crispy chickpeas for a plant-based boost.
Nutrition facts
Frequently asked questions
Can I use freshly cooked rice instead of day-old rice?
Fresh rice is too moist and will turn mushy when stir-fried. For best results, use day-old rice or spread freshly cooked rice on a tray and refrigerate for 20 minutes to dry it out. This ensures each grain stays separate and crispy in your BLT fried rice.
How do I get the celery crowns perfectly crispy?
Cook them separately in the bacon fat for 3-4 minutes until golden brown and crisp. Keep them in a airtight container until ready to add to the rice to maintain their crunch. For extra crispiness, toss them in 1 tsp cornstarch before cooking.
Can I make this ahead of time?
Yes! Store all components separately in the fridge for up to 3 days. Reheat the rice with a splash of water, then crisp the celery and bacon fresh. The flavors actually improve overnight as they meld together. For freezing, store everything except the celery crowns for up to 2 months.
What's the best way to crisp the bacon without burning it?
Use medium-low heat and cook the bacon undisturbed for 8-10 minutes until the fat renders completely. Thick-cut bacon stays crispy longer than thin slices. If it starts smoking, reduce the heat slightly. The key is patience—rushing causes burning.
Can I make this vegetarian or vegan?
Replace bacon with smoked tempeh or crispy tofu marinated in liquid smoke. Use vegan mayo and skip the eggs. For extra flavor, add 1 tbsp nutritional yeast to the rice. The dish still delivers that satisfying BLT texture without meat.