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Potato Fried Rice | Easy | Potato | Recipes | Chinese | Asian | Healthy | With Egg | Ham | Pork | Bacon | Better Than Take Out | Simple | How to Make | Stir Fry

Potato Fried Rice (土豆炒饭)

4.75 from 4 votes
Stir together scrambled eggs, crispy bacon, charred potato, and rice to make this satisfying one-pan meal that tastes way better than takeout! The recipe makes 2 big servings as a main dish, or 4 side-dish servings.
Prep Time: 10 mins
Cook Time: 10 mins
Course: Main, Side
Cuisine: Chinese
Servings: 2 to 4 servings
Author: Maggie


  • 1 and 1/2 tablespoons vegetable oil
  • 3 slices bacon chopped
  • 1 cup diced potato 1/3-inch or 1-cm cubes
  • 1 and 1/2 tablespoons light soy sauce *Footnote 1
  • 3 eggs beaten
  • 3 cups cooked white rice
  • 1 cup diced ham or other leftover meat (chicken, beef, or shrimp)
  • 1/2 cup frozen green peas
  • 1 teaspoon cumin powder
  • 1/4 teaspoon white pepper powder
  • 4 green onions chopped, green and white part separated
  • Salt to taste


  • Add 1/2 tablespoon oil and bacon to a large nonstick skillet. Cook over medium heat until the bacon turns dark brown and crispy. Turn to medium low heat if the pan starts to smoke. Transfer bacon to a plate and reserve the bacon fat in the pan.
  • Add potato. Cook and stir until the surface turns golden brown. Add 1/2 tablespoon soy sauce. Stir a few times until the surface turns dark brown and the inside tender. If the potato isn’t cooked through, add 2 tablespoons water and immediately cover the pan. Let steam for a minute. Transfer the potato to the plate with the bacon.
  • Add the remaining 1 tablespoon oil and pour in egg. Cook until the bottom is set but the top side is still raw. Add rice on top of egg and spread it with a spatula, so the rice is coated with egg mixture. Use a spatula to break the rice into smaller morsels.
  • Add frozen peas, ham, and green onion. Sprinkle cumin powder, white pepper powder and the remaining 1 tablespoon soy sauce.
  • Stir and cook until the rice is well separated and the green peas are cooked, 2 to 3 minutes.
  • Add cooked potato back into skillet. Stir for another minute to mix everything well. Use a spoon to taste the rice and season with more salt if necessary.
  • If you like your rice a bit crisped, turn off heat and let the rice continue cooking with the residual heat for 1 to 2 minutes without moving. Fluff with spatula.
  • Serve hot as a light main or side.


  1. You can use soy sauce to replace light soy sauce. It results in a dish with darker color, but it does not affect taste. Use tamari for gluten free option.


Serving: 1of 4 servings, Calories: 280kcal, Carbohydrates: 22.3g, Protein: 14.2g, Fat: 14.9g, Cholesterol: 142mg, Sodium: 795mg, Fiber: 2.3g, Sugar: 2.1g