Filipino Fried Rice features rice, bacon, onion, garlic, cabbage, eggs, and soy sauce. It’s easy enough to make at home and keeps for days. No fancy ingredients and ready in minutes! You’ll love this recipe!
Take-out fried rice is often greasy—it is fried, after all—and tasteless. And for some folks, take-out is not available or is too far away.
But thanks to my friend Mary Ellen, you can make amazing fried rice right in your own kitchen. My friend’s mother was Filipino and this is her recipe. I would imagine that there are many variations of Filipino Fried Rice, just as there are many versions of our favorite Southern dishes.
Tools and Ingredients Needed
Scroll down for the printable recipe with ingredient amounts.
How to Make Fried Rice Filipino Style
Tip: You can make the rice at least 1 day or several hours before you plan to make the fried rice. Rinse the rice until the water runs clear to remove some of the starch and then cook according to directions.
- Start by cooking the chopped bacon in a wok or large skillet. When the bacon is about half done, add the chopped onion and then continue cooking until the bacon is crispy.
TIP: Don’t drain the bacon grease out because you’ll need it for the rice!
2. Add garlic and cook about 30 seconds, being careful not to burn it.
3. Pour in the eggs and allow them to set so you’ll have pieces of egg in the rice. Once the eggs are cooked through, add the cabbage and stir for about 3 minutes, keeping the cabbage nice and crispy.
4. Remove the wok from heat and add in the cooked rice, a little at a time, making sure to smooth out the large clumps so it absorbs the bacon grease. While mixing in the rice, add sprinkles of soy sauce and continue to add soy sauce until the rice is the color you want and the taste is right.
5. Add salt, pepper and garlic salt to your taste.
This Filipino Fried Rice recipe was provided courtesy of the family of Mrs. Theresa Childs, who was born and raised Filipino and moved to the United States in the 1960s.
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Filipino Fried Rice
- 3 cups cooked white rice
- 1 lb. bacon, chopped into ½ inch pieces
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 small cabbage, shredded (or use Angel Hair bagged cabbage)
- 3 eggs, lightly stirred
- 1/8-1/4 cup soy sauce
- Garlic salt to taste
- Scallions for garnish
- In a wok, begin by frying bacon pieces. Once the bacon is about half done, add in onion and continue to cook until bacon is crispy. DO NOT drain grease. Add garlic and saute, being careful not to burn or turn brown.
- Pour in the scrambled eggs and let them set before stirring. You want to see the bits of egg in the rice. When eggs are cooked through, add in cabbage and stir. I like to keep the cabbage crispy/crunchy.
- Remove from heat and add in the cooked rice, a little at the time, making sure to smooth out the large clumps so it absorbs the bacon grease. While mixing in the rice, add sprinkles of the soy sauce and continue to add until it’s the color you want and the taste is right.
- Add salt, pepper, and garlic salt to your taste.
- Serve and garnish with chopped green onions.
Update Notes: This post was originally published September 24, 2010, and on November 20, 2021, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
One of my other Filipino favorites is longganisa. If you’ve never tried it, put that on your list. It’s a sweet, peppery sausage with the most amazing flavor.
Planning a trip to the Philippines? Check out this list of foods you must try!