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–+ servings
Breakfast Fried Rice

Hearty Breakfast Fried Rice for a Flavor-Packed Morning

A savory and customizable Breakfast Fried Rice loaded with bacon, eggs, and veggies, perfect for quick and hearty mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Breakfast
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Cold Cooked Rice Day-old rice works best for texture.
  • 6 strips Bacon Feel free to substitute with turkey bacon.
  • 3 large Eggs Can substitute with tofu for a vegan option.
  • 1 teaspoon Kosher Salt Adjust to taste based on soy sauce.
  • 1 teaspoon Ground Pepper Fresh cracked pepper enhances flavor.
For the Aromatics
  • 2 tablespoons Butter Can use olive oil or vegan butter.
  • 1 medium White Onion Shallots can be used for milder taste.
  • 2 cloves Garlic Fresh is best but dried works in a pinch.
For the Vegetables
  • 1 cup Frozen Peas and Carrots Fresh veggies can be used; adjust cooking time.
  • 1 cup Frozen Corn Fresh corn is a wonderful substitute.
  • 2 stalks Green Onions Can be swapped for chives or omitted.
For the Flavor
  • 3 tablespoons Soy Sauce Low-sodium varieties for a healthier option.
  • 1 tablespoon Toasted Sesame Oil Any neutral oil can replace it.

Equipment

  • Large Skillet

Method
 

Cooking Steps
  1. In a large skillet, heat over medium heat and add bacon strips. Cook for 5-7 minutes until crispy. Remove and drain on paper towels, leaving a tablespoon of drippings in the skillet.
  2. In the same skillet, whisk eggs with a pinch of salt and pepper. Increase heat slightly and pour in eggs, cooking for 2-3 minutes while scrambling until just set. Set aside.
  3. Add butter to the skillet and melt over medium heat. Add diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for 1 minute until fragrant.
  4. Increase heat to high, add cold cooked rice, and fry undisturbed for 4-5 minutes until crispy and slightly browned.
  5. Drizzle soy sauce and sesame oil over rice, mixing gently. Toss in peas, carrots, and corn, cooking for 3-4 minutes until heated through.
  6. Fold in crispy bacon, scrambled eggs, and sliced green onions. Gently stir to combine, allowing 1-2 minutes to heat through.

Nutrition

Serving: 1plateCalories: 420kcalCarbohydrates: 52gProtein: 18gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 210mgSodium: 850mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Use day-old rice for fluffy grains and avoid mushiness. Fry on high heat for crispy texture, and adjust seasoning as needed.

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