I am pleased to be partnering with Princess Cruises for this Bacon Garlic Rice post. All opinions, recipes, and photos are my own.
I had a few odds and ends in the refrigerator that needed to be used before my husband and I left for a Western Caribbean cruise, leaving our 20-year-old to watch the homestead, the critters, and various numbers of his brothers for a week. I didn’t want the remaining produce to languish, so I set out to turn it into something the family would actually eat.
While I cooked a pound of bacon (because cooking less than a pound in a household of five hungry teens feels like a cruel joke), I thinly sliced a bunch of green onions, peeled and minced garlic, and hatched a plan.
I used a couple of tablespoons of the bacon fat to briefly saute the garlic until it smelled irresistible. Then I added rinsed basmati rice, water, covered the pot, and let it cook until tender and fluffy. Once the rice was perfect, I tossed in the crisp bacon and sliced green onions. That simple combination instantly became a new family favorite.
Bacon Garlic Rice features tender basmati grains studded with bacon, golden garlic, and bright green onion. It captures the umami goodness of fried rice with very little effort — essentially Bacon Garlic Un-Fried Rice. It’s versatile: great alongside grilled chicken, fish, beef, or pork, and also excellent as a base for beef stew, tossed into a green salad, or eaten cold straight from the fridge.
We liked it so much that what began as a way to use up leftovers turned into intentional meal prep: I bought ingredients to make it again the next night, then made it in bulk so the guys had plenty while we were away — walking on the ocean floor, dune-buggying in Mexico, and relaxing on a Western Caribbean cruise with Princess Cruises. Knowing there was Bacon Garlic Rice waiting at home made me feel better about leaving them behind.
They ate well. We ate well. We read in quiet ship nooks, worked out with ocean views, and had dessert with every meal. The recipe has stayed in heavy rotation at home: we often top a bowl with a fried egg to make it a satisfying main dish.
It’s that good. Every time I make it I remember my unforgettable Princess cruise, and I hope you’ll enjoy this simple, flavorful rice as much as we do.
Bacon Fried Rice
I love using an Instant Pot for Bacon Garlic Rice because it removes guesswork and produces beautifully textured basmati. You can also make this on the stovetop; both methods are included in the recipe below.
Basmati is my rice of choice because it cooks into long, separate grains. Do not use instant or quick rice. If you prefer stovetop cooking, follow the stove-top steps up to adding the rice, then use the water-to-rice ratio and timing specified on your basmati package. When the rice is cooked, fold in the crispy bacon and sliced green onions.
I usually reserve a tablespoon or two of the green onion tops and a bit of the chopped bacon to scatter over the finished rice as a garnish. It’s optional, but it makes the dish look lovely.
If you enjoy Bacon Garlic Rice, it pairs beautifully with grilled chicken, Hawaiian BBQ chicken, grilled vegetable skewers, bacon-wrapped hot dogs, or chimichurri meatballs. Leftover rice also works well in an easy rice-and-cheese souffle or for reinvented meals.
Use these to make Bacon Garlic Rice
- half sheet pan
- tongs
- cutting board
- chef’s knife
- Instant Pot (optional)
Bacon Garlic Rice {Instant Pot and Stove Top Instructions}
Rebecca Lindamood
Ingredients
- 2 cups uncooked basmati rice
- 8 slices thick cut bacon
- 6 cloves garlic peeled and minced
- 3 green onions trimmed of roots
- 1 teaspoon kosher salt
- 2 1/2 cups water or more, as instructed on basmati rice package if using stove-top instructions
Instructions
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Rinse the basmati rice in a fine-mesh sieve until the water runs clear. Set aside.
Instant Pot Instructions (Preferred)
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Set the Instant Pot to “Saute”. Stack and slice the bacon into 1/4-inch pieces. Add the bacon and cook until crisp. Transfer the bacon to a paper-towel-lined plate.
Reserve about 2 tablespoons of bacon drippings in the pot.
With the pot still on “Saute”, add the minced garlic and cook until fragrant and lightly browned at the edges, about 30 seconds to 1 minute. Add the rinsed rice and stir, then pour in the water and scrape the bottom to release any browned bits.
Turn off “Saute”, secure the lid, set the steam release to “Sealing,” then use the “Rice” setting or set manual low pressure for 12 minutes.
When cooking finishes, carefully vent the steam, open the lid, and sprinkle the crispy bacon and sliced green onions over the rice. Fluff and toss with a fork or rice paddle to combine. Serve hot or warm. Leftovers keep, covered, in the refrigerator for up to 5 days.
Stove Top Instructions
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Place a medium saucepan with a tight-fitting lid over low heat. Stack and slice the bacon into 1/4-inch pieces. Add the bacon and increase heat to medium, cooking until crisp. Transfer the bacon to a paper-towel-lined plate.
Leave about 2 tablespoons of bacon drippings in the pan.
Over medium heat, add the minced garlic and cook until fragrant and beginning to brown, about 30 seconds to 1 minute. Add the rinsed rice, stir, then add the amount of water specified for 2 cups of rice on your basmati rice package. Scrape the bottom of the pan, cover, and cook for the time directed on the rice package.
When the rice is done, sprinkle the crispy bacon and sliced green onions over the top. Fluff with a fork or rice paddle while mixing in the bacon and onions. Serve immediately. Leftovers keep, covered, in the refrigerator for up to 5 days.
Nutrition
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using your actual ingredients and preferred calculator.
Did you make this recipe?
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