If you love the creamy, indulgent flavors of carbonara pasta but want something a little more fun (and maybe even faster to whip up), this Carbonara Fried Rice is going to be your new go-to comfort dish. It takes all the best parts of classic carbonara; crispy pancetta, Parmesan, and silky egg yolks; and tosses them with crispy fried rice. The result? A dish that feels gourmet but is simple enough to make on a weeknight.
The magic of this recipe comes from the contrast of textures. The rice gets fried until it’s perfectly crispy, the pancetta adds a salty crunch, the Parmesan melts into the hot grains, and then; best of all; you break that golden yolk over the top and stir it in for the ultimate creamy finish. It’s part Italian inspired carbonara, part Asian-inspired fried rice, and totally delicious.
This dish works great as a main course, especially if you want something filling yet special. You can also serve it as a side for grilled meats, roasted veggies, or even as part of a weekend brunch spread. And since it uses leftover rice, it’s an excellent way to turn yesterday’s plain rice into something that feels restaurant worthy.
Why You’ll Love This Carbonara Fried Rice
- Quick & easy: Ready in about 30 minutes.
- Perfect for leftovers: Works best with day-old rice.
- Restaurant level flavors: Creamy, salty, savory, and satisfying.
- Customizable: Swap pancetta for bacon, or add extra veggies like mushrooms or spinach.
Ingredients You’ll Need
Here’s what goes into this irresistible fusion dish:
- 5 ounces pancetta, cut into small strips (or use bacon if you prefer)
- 4 cups cooked long grain rice, ideally leftover rice for the best texture
- Kosher salt & freshly ground black pepper, to season
- 1 cup frozen peas, for color and sweetness
- 2 scallions, thinly sliced
- 1 cup Parmesan cheese, freshly grated
- 4 large egg yolks, the creamy crown jewel of the dish
How to Make Carbonara Fried Rice
1Crisp up the pancetta: Heat a large nonstick skillet over medium low. Add the pancetta and cook until the fat renders and the meat is deeply golden and crisp, about 10 minutes. Remove with a slotted spoon and set aside.
2Fry the rice: In the same skillet, spread the cooked rice into an even layer. Break up any clumps and sprinkle with about 1 teaspoon of salt and a few turns of pepper. Scatter the peas on top and let the rice cook undisturbed for 3 minutes to form a crispy bottom layer. Stir and continue cooking for 8–10 more minutes, until the rice is golden and dry.
3Add flavor: Stir the pancetta back into the rice along with the scallions. Cook for another minute, then taste and adjust seasoning with more salt or pepper if needed.
4Plate and top: Divide the rice among 4 bowls. Sprinkle each serving with 1/4 cup Parmesan cheese. Create a small well in the center of each and gently slide in an egg yolk. Finish with extra black pepper if desired.
5Stir and enjoy: When it’s time to eat, mix the yolk into the hot rice. The heat from the rice will create a creamy, carbonara like coating that’s out-of this world delicious.
Tips for the Best Fried Rice
- Use day old rice: Freshly cooked rice is too moist and clumpy. Refrigerated rice fries up crispier.
- Control the heat: Medium high heat helps crisp the rice without burning.
- Don’t skip the yolk: It’s the key to making this dish taste like carbonara!
- Try variations: Add sautéed mushrooms, swap Parmesan for Pecorino Romano, or spice things up with a pinch of red pepper flakes.
Serving Suggestions
Carbonara Fried Rice is hearty enough to stand on its own, but you can pair it with:
- A simple green salad with lemon vinaigrette
- Garlic bread or roasted vegetables
- A glass of crisp white wine (like Pinot Grigio) to complement the richness
Final Thoughts
This Carbonara Fried Rice is the perfect mash up of two comfort food classics. It’s creamy, crispy, and savory all at once; and it couldn’t be easier to pull together. Whether you’re looking for a weeknight dinner, a creative way to use leftover rice, or an impressive brunch dish, this recipe will quickly earn a spot in your regular rotation.
Carbonara Fried Rice
Ingredients
- 5 ounces pancetta cut into 1/4 by 1 inch pieces
- 4 cups cooked long grain rice best if day old
- Kosher salt and freshly ground black pepper to taste
- 1 cup frozen peas
- 2 scallions thinly sliced
- 1 cup freshly grated Parmesan
- 4 large egg yolks
Instructions
- Cook the pancetta: Place pancetta in a large nonstick skillet over medium low heat. Cook until fat renders and pancetta is very crisp, about 10 minutes. Remove with a slotted spoon and set aside.
- Fry the rice: Add the rice to the same skillet, spreading into an even layer. Break up clumps. Sprinkle with 1 teaspoon salt and a few turns of pepper. Scatter peas on top. Cook undisturbed for 3 minutes, then stir and cook another 8–10 minutes until rice is crisp and golden.
- Add flavor: Stir pancetta and scallions into the rice. Cook for 1 more minute. Taste and adjust seasoning as needed.
- Serve: Divide rice among 4 bowls. Top each with 1/4 cup Parmesan. Make a small well in the center of each and gently add 1 egg yolk. Finish with extra black pepper.
- Enjoy: Stir the egg yolk into the hot rice before eating to create a creamy, carbonara style sauce.
Notes
- Best made with day old rice for the perfect fried texture.
- You can substitute bacon for pancetta.
- Pecorino Romano works as a swap for Parmesan if you prefer a sharper flavor.
- Mix the yolk just before eating for the silkiest result.
