My Mom’s 3-Ingredient Golden Rice Is Gorgeous and Delicious

There’s no better way to use up leftover rice.

By
Frank Tiu
Frank Tiu
Frank Tiu
Frank joined the food world as a full-time food video producer at BuzzFeed Tasty NY and is currently a contributor to Simply Recipes.
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Published October 30, 2025
Frank Tiu
Bowl of fried rice with egg, bacon, and green onions, spoon included

Simply Recipes / Frank Tiu

My mom always “accidentally” makes too much rice so she can turn it into golden fried rice the next day. The rice gets its signature golden hue from lots of eggs. My mom’s secret? She separates the eggs and coats the grains of rice with the yolks before folding in the whites to create soft, fluffy curds.

To keep things simple and savory, she adds bacon and skips the usual soy sauce. As fried rice purists, we avoid it at all costs because it dulls the yellow color and adds unwanted moisture, making the rice soft and mushy.

Bacon does all the heavy lifting: It adds aroma and saltiness, and the rendered fat helps crisp up the rice beautifully. A dash of white pepper and a sprinkle of scallions add to the flavor, but they are optional.

A plate of fried rice with vegetables and diced bacon, served with a spoon

Simply Recipes / Frank Tiu

What Type of Rice To Use

For golden fried rice, day-old rice works great. If you have rice that’s several days old, even better. I like to jokingly refer to my leftover rice as “dry-aged.” By letting it rest in the fridge, the rice slowly dries out, forming a thin, dry surface that gives fried rice its bite. That dryness also helps the rice to maintain its structure as heat and moisture are added during cooking.

For my golden fried rice, I prefer Thai jasmine rice. Its long, slender grains offer more surface area than short-grain rice, and its milky white color is the perfect canvas to absorb and showcase that rich, golden egg yolk hue. Jasmine rice also has a subtly sweet, fragrant aroma that enhances all the toppings’ flavors beautifully.

No leftover rice? No problem. Here’s a quick shortcut: spread freshly cooked rice on a parchment-lined baking sheet and pop it in the freezer for 30 minutes (or refrigerate for one to two hours). This rapid cooling helps to dry out the rice in a short time. While this shortcut works in a pinch, leftover rice still reigns supreme.

A pan of fried rice with chopped green onions and bits of meat, being stirred with a black spatula

Simply Recipes / Frank Tiu

Tips for Making Golden Fried Rice

  • More fried rice flavor: For extra flavor, add a dash of toasted sesame oil—a little goes a long way.
  • No bacon? Use char siu or Chinese sausage (lap cheong). Both add a touch of sweetness to balance the savory flavors.
  • Make it your own: Common add-ins include corn, carrots, and green peas. Sometimes we toss in fridge leftovers—basically anything on the brink of not-so-freshness. It’s easy to add components to this dish and adds an element of mystery—kind of like fried rice roulette!

Golden Fried Rice

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 3 to 4 servings
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Ingredients

  • 3 cups leftover cooked white rice

  • 6 large eggs, yolks and whites separated

  • 5 slices bacon, diced

  • 1/2 teaspoon salt, plus more to taste

  • 1/4 teaspoon white pepper, optional

  • 5 scallions, thinly sliced, optional

Method

  1. Coat the rice with egg yolk:

    In a medium bowl, combine the rice with the egg yolks. Stir and break up the rice until it’s evenly coated and set the bowl aside.

  2. Cook the bacon:

    In a cast-iron skillet or wok, cook the bacon over medium heat, stirring occasionally, until crisp, about 10 minutes. Remove the bacon with a slotted spoon and drain off all but about 2 tablespoons of the rendered fat.

  3. Stir fry the rice:

    Add the golden rice and salt to the skillet. Immediately and vigorously toss to prevent the rice from clumping together. Stir fry until the grains are separated and lightly crisped, about 5 minutes.

  4. Add the egg whites:

    Push the rice to one side of the pan. Pour in the egg whites and let them sit undisturbed until fully cooked, about 4 minutes. Scramble and break up the egg whites into small pieces before folding them into the rice. Stir fry and toss to remove excess moisture and break the egg whites into smaller pieces, about 3 minutes.

  5. Add bacon and serve:

    Chop the bacon into small pieces and add it to the skillet along with the white pepper, if using, and stir-fry for another 2 minutes. Remove the pan from the heat and stir in the scallions, if using. Season to taste with more salt and serve hot.

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Nutrition Facts (per serving)
329 Calories
13g Fat
34g Carbs
17g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 329
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 21%
Cholesterol 293mg 98%
Sodium 614mg 27%
Total Carbohydrate 34g 12%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 17g
Vitamin C 0mg 0%
Calcium 56mg 4%
Iron 3mg 16%
Potassium 217mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.