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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.

Ingredients

Scale

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

Find it online: https://topreci.com/breakfast-fried-rice-recipe/