Fried rice wants rice that has forgotten how to be sticky. A night in the fridge dries the grains enough that they separate in the pan and take on some char instead of turning to mush, so this only works well with rice cooked ahead and chilled. Bacon renders its own fat for frying, and the last of the season's corn adds sweetness against the soy.

Skillet Fried Rice with Bacon and Corn

Scale

Method

Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp and the fat has rendered out. Lift the bacon out with a slotted spoon and set aside, leaving the fat in the pan.
6 min
Add the onion and scallion whites to the fat (with the neutral oil if the pan looks dry) and cook until the onion softens.
3 min
Stir in the garlic and cook just until fragrant.
1 min
Push everything to one side, pour the eggs into the cleared space, and scramble them into soft curds, then fold through the rest.
3 min
Add the corn and cook, stirring, until it turns bright and starts to catch a little at the edges.
2 min
Add the rice, breaking up any remaining clumps as it goes in. Raise the heat and toss it through the pan, letting it sit for stretches of thirty seconds or so between stirs so it can crisp against the metal instead of steaming.
5 min
Drizzle in the soy sauce, oyster sauce and sesame oil and toss until every grain is coated and glossy.
1 min
Return the bacon to the pan, add the scallion greens, and toss once more. Season with black pepper and taste before adding any salt — the soy and bacon usually cover it.
1 min

Substitutions

Bacon — Diced ham or shredded rotisserie chicken, stirred in with the rice instead of rendered at the start — add a tablespoon of neutral oil in its place.
Corn — Frozen peas and diced carrot work the same way; no need to thaw first, they'll cook through in the pan.
Oyster sauce — An extra tablespoon of soy sauce plus a half teaspoon of sugar gets close.

Storing leftovers

Keeps up to three days in an airtight container in the fridge. Reheat in a hot skillet with a splash of water to loosen the grains, or microwave covered until steaming.

Questions

Can I use rice I just cooked today?

It will still taste fine but the texture suffers — warm rice is wetter and turns gummy when fried. If you're short on time, spread it thin on a tray and chill it in the freezer for twenty minutes before using it.

Why did my rice turn out clumpy instead of separate grains?

Usually the rice wasn't cold and dry enough going in, or the pan was too crowded and the rice steamed instead of frying. Use a wide skillet and keep the heat high.

Can I make this vegetarian?

Skip the bacon and start with two tablespoons of neutral oil instead. Use a mushroom-based vegetarian oyster sauce, or just add the extra soy and sugar from the substitution above.

What rice works best?

Long-grain rice like jasmine holds its shape best. Short-grain or sushi rice turns starchier and clumps more, though it will still work in a pinch.