Breakfast Fried Rice Recipe

Introduction

This Breakfast Fried Rice is a savory and satisfying start to your day, packed with crispy bacon, fluffy eggs, and fresh vegetables. It’s a quick and delicious way to transform leftover rice into a flavorful morning meal.

Ingredients

• 6 slices bacon, chopped
• 4 large eggs
• ¼ tsp kosher salt
• ¼ tsp ground pepper
• 2 tbsp butter
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 3 cups cold cooked rice
• 3 tbsp soy sauce
• 2 tsp toasted sesame oil
• 1 cup frozen peas and carrots
• ½ cup frozen corn
• 4 green onions, sliced

Instructions

1. Step 1: Line a plate with paper towels and set aside.
2. Step 2: Place chopped bacon in a cold 12” skillet or wok. Heat to medium and cook, stirring occasionally, until bacon is crisp and fat is rendered, about 10 minutes. Remove bacon with a slotted spoon and drain on the prepared plate.
3. Step 3: While bacon cooks, crack eggs into a bowl. Season with kosher salt and ground pepper, then lightly beat with a fork.
4. Step 4: Drain all but 2 tablespoons of bacon fat from the skillet. Add eggs and swirl to coat the pan bottom. Cook 1-2 minutes until edges set, then gently scramble by pushing edges toward the center. Repeat cooking and scrambling 1-2 more times until eggs are softly scrambled. Remove from pan and set aside.
5. Step 5: Increase heat to medium-high. Add butter and heat until melted and foaming. Add diced onion and sauté 5-6 minutes until translucent. Add garlic and cook 1 minute until fragrant, stirring constantly.
6. Step 6: Add cold rice to the skillet and toss with onions and garlic until well combined. Press the mixture into an even layer and let it fry undisturbed for 4-5 minutes.
7. Step 7: Pour soy sauce over the rice. Loosen and stir the rice with a wooden spoon to distribute the sauce. Add frozen peas, carrots, corn, and sesame oil. Toss frequently until vegetables are thawed and heated, and the rice looks dry.
8. Step 8: Remove from heat. Stir in bacon, scrambled eggs, and green onions. Serve immediately with extra soy sauce if desired.

Tips & Variations

• Use day-old rice for best texture; freshly cooked rice can be too soft and sticky.
• Add diced ham, cooked sausage, or tofu for additional protein options.
• For extra heat, sprinkle crushed red pepper flakes or drizzle sriracha before serving.
• Swap frozen peas and carrots with other vegetables like bell peppers or mushrooms according to preference.

Storage

Store leftover breakfast fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to prevent drying out. Stir occasionally until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes! Simply omit the bacon and use vegetable oil or butter instead of bacon fat. You can add extra vegetables or tofu for protein and flavor.

What type of rice works best for fried rice?

Day-old, cold cooked rice is ideal because it’s drier and less sticky, which helps achieve that desirable separated grain texture in fried rice.

Breakfast Fried Rice Recipe

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4.6 from 95 reviews

A savory and satisfying Breakfast Fried Rice recipe combining crispy bacon, fluffy scrambled eggs, and a medley of vegetables tossed with fragrant soy sauce and toasted sesame oil, perfect for a hearty morning meal or anytime comfort food.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Asian-inspired

Ingredients

Scale 1x2x3x

Meat and Eggs

• 6 slices bacon, chopped
• 4 large eggs

Vegetables

• 1 medium white onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• ½ cup frozen corn
• 4 green onions, sliced

Rice and Seasonings

• 3 cups cold cooked rice
• ¼ tsp kosher salt
• ¼ tsp ground pepper
• 3 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 tbsp butter

Instructions

1. Prepare for bacon cooking: Line a plate with paper towels to drain the bacon once cooked. Set aside.
2. Cook bacon: Place chopped bacon into a cold 12-inch skillet or wok. Heat the skillet to medium heat and cook the bacon, stirring occasionally, until the fat renders and the bacon becomes crisp, about 10 minutes. Remove the bacon with a slotted spoon and transfer to the prepared plate to drain excess fat.
3. Beat eggs: While the bacon is cooking, crack the eggs into a bowl. Season with ¼ tsp kosher salt and ¼ tsp ground pepper, then lightly beat with a fork until combined.
4. Cook scrambled eggs: Drain all but 2 tablespoons of bacon fat from the skillet. Add the beaten eggs and swirl to coat the bottom of the pan. Cook 1-2 minutes until edges are set. Using a rubber spatula, gently push the edges towards the center to scramble. Let cook another 1-2 minutes and repeat scrambling steps 1-2 times more until eggs are softly scrambled to your liking. Remove eggs and set aside.
5. Sauté onions and garlic: Increase the heat to medium-high. Add butter to the skillet and heat until melted and foamy. Add diced onion, toss to coat in butter and bacon fat, and sauté until translucent, about 5-6 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
6. Fry rice with aromatics: Add the cold cooked rice to the skillet and toss well with onions and garlic until combined. Smooth the mixture into an even layer and let it fry undisturbed for 4-5 minutes to develop a slight crust.
7. Add sauces and vegetables: Pour soy sauce evenly over the rice. Use a wooden spoon to loosen the rice from the pan bottom, mixing the soy sauce evenly. Add the frozen peas and carrots, frozen corn, and toasted sesame oil. Toss frequently to incorporate vegetables and heat through until the mixture looks dry and the vegetables are defrosted.
8. Finish dish: Remove skillet from heat. Stir in the cooked bacon, scrambled eggs, and sliced green onions. Serve immediately, with additional soy sauce as desired.

Notes

• Using cold cooked rice helps prevent mushy texture when frying.
• Bacon fat adds flavor; draining some fat before cooking eggs keeps texture light.
• The scrambled eggs are cooked softly to maintain creaminess in the dish.
• Frozen vegetables can be substituted with fresh if desired, adjusting cooking times.
• For a spicier flavor, add chili flakes or sriracha when adding soy sauce.
• Use low-sodium soy sauce to reduce overall salt if preferred.
• This recipe is perfect for using leftover rice and is easily customizable.

Keywords: Breakfast fried rice, bacon fried rice, scrambled eggs rice, easy breakfast recipe, bacon and eggs, stir fry rice, sesame oil rice