Chinese Bacon Fried Rice Pizza with Egg Roll Stuffed Crust

Ingredients

• 1 ball Pizza dough (store‑bought or homemade) (about 12‑inch diameter, room temperature)
• 8 slices Bacon strips (diced into 1‑cm pieces)
• 4 pieces Egg rolls (frozen, pre‑cooked) (used to line the crust edge, slightly overlapping)
• 2 cups Cooked white rice (day‑old) (preferably chilled for better frying)
• 2 tablespoons Soy sauce (low‑sodium preferred)
• 1 tablespoon Oyster sauce
• 2 tablespoons Plum sauce (for drizzling after bake)
• 1 tablespoon Sriracha (or “rooster” hot sauce) (optional for heat)
• 2 cups Shredded mozzarella cheese (full‑fat for meltiness)
• 2 stalks Green onions (thinly sliced for garnish)
• 0.25 cup Roasted unsalted peanuts, chopped (adds crunch)
• 1 tablespoon Olive oil (for frying rice)
• to taste Salt
• to taste Black pepper

Instructions

1. Preheat Oven

   Set the oven to 475°F (245°C) and let it preheat.

   Time: PT10M

   Temperature: 475°F

2. Roll Out Dough

   On a lightly floured surface, roll the pizza dough into a 12‑inch circle and transfer to a parchment‑lined baking sheet.

   Time: PT5M

3. Dice Bacon

   Cut the bacon strips into 1‑cm cubes.

   Time: PT5M

4. Cook Bacon

   Heat the skillet over medium heat, add the bacon cubes and fry until crisp. Remove with a slotted spoon and set aside on paper towels.

   Time: PT8M

5. Fry Rice

   Add olive oil to the same skillet, then the chilled rice. Stir‑fry for 3‑4 minutes, then add soy sauce, oyster sauce, and sriracha. Continue cooking until the rice is lightly browned.

   Time: PT5M

6. Combine Bacon and Rice

   Stir the crisp bacon pieces into the fried rice and season with salt and pepper.

   Time: PT2M

7. Stuff Crust with Egg Rolls

   Arrange the egg rolls around the outer edge of the dough, overlapping slightly. Press the dough edges over the rolls to seal, creating a stuffed‑crust border.

   Time: PT5M

8. Add Fried Rice Topping

   Spread the bacon‑fried rice evenly over the interior of the pizza, leaving about a 1‑inch border near the stuffed crust.

   Time: PT3M

9. Add Cheese

   Sprinkle the shredded mozzarella uniformly over the rice layer.

   Time: PT2M

10. Drizzle Plum Sauce

    Drizzle the plum sauce in a zig‑zag pattern over the cheese.

    Time: PT1M

11. Bake Pizza

    Place the pizza in the preheated oven and bake 12‑15 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned.

    Time: PT15M

    Temperature: 475°F

12. Garnish

    Remove pizza, sprinkle sliced green onions and chopped peanuts on top.

    Time: PT2M

13. Slice and Serve

    Let the pizza rest 2 minutes, then slice into 8 wedges and serve hot.

    Time: PT2M

Nutrition Facts

Calories

850

Protein

30g

Carbohydrates

80g

Fat

45g

Fiber

3g

Ingredient Substitutions

• Instead of Pizza dough (store‑bought or homemade): pre‑made pizza crust, flatbread
• Instead of Bacon strips: turkey bacon, smoked pancetta
• Instead of Egg rolls (frozen, pre‑cooked): spring rolls, vegetable egg rolls
• Instead of Cooked white rice (day‑old): cauliflower rice, brown rice
• Instead of Soy sauce: tamari, coconut aminos
• Instead of Oyster sauce: hoisin sauce, soy sauce
• Instead of Plum sauce: hoisin sauce, sweet chili sauce
• Instead of Sriracha (or “rooster” hot sauce): hot sauce, chili garlic sauce
• Instead of Shredded mozzarella cheese: cheddar, provolone
• Instead of Green onions: chives, scallions
• Instead of Roasted unsalted peanuts, chopped: cashews, almonds
• Instead of Olive oil: vegetable oil, canola oil

Equipment Needed

• Oven
• Baking sheet or pizza stone
• Parchment paper (optional)
• Rolling pin
• Mixing bowl
• Skillet (non‑stick)
• Spatula or wooden spoon
• Chef’s knife
• Cutting board
• Measuring spoons
• Cheese grater (optional) (optional)

Critical Steps — Do Not Skip

• Stuffing the crust with egg rolls
• Frying the rice to achieve slight crispness
• Baking the pizza until crust is golden and cheese melted

Chef Tips from the Video

• Use thick‑cut bacon for extra crunch; crumble it after cooking.
• For extra heat, add a dash of extra sriracha to the fried rice.
• A mix of mozzarella and a splash of cheddar gives a richer melt.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Cook the rice a day ahead and refrigerate for better texture.
• Pre‑bake the crust for 5 minutes before adding toppings to prevent sogginess.
• Prepare and crumble the bacon ahead of time; store in the fridge.