There’s something incredibly comforting about a savory, smoky breakfast that feels indulgent without the heaviness, and that’s exactly what Breakfast Fried Rice delivers. This dish marries fluffy rice with crisp bacon, tender scrambled eggs, and vibrant mixed vegetables, creating a harmonious breakfast that’s both hearty and quick to whip up. Using leftover rice gives this recipe an effortless charm, transforming simple pantry staples into a star meal that’ll have you excited to start your day.
Ingredients You’ll Need
Gathering simple, everyday ingredients is key to making this recipe shine. Each ingredient plays a vital role, from the smoky crunch of bacon to the bright pop of green onions, creating layers of texture and flavor.
- Bacon (6 slices, chopped): Adds irresistible smoky flavor and satisfying crispness.
- Large eggs (4): Provide soft, fluffy protein that binds the dish together.
- Kosher salt (¼ teaspoon): Enhances all the savory flavors without overwhelming.
- Ground pepper (¼ teaspoon): Adds subtle heat and depth.
- Butter (2 tablespoons): Offers rich silkiness and helps sauté vegetables evenly.
- Medium white onion (1, diced): Brings sweetness and a slight tang when sautéed.
- Garlic (2 cloves, minced): Gives an aromatic punch that wakes up the palate.
- Cold cooked rice (3 cups): The base of the dish; cold rice prevents clumping and ensures perfect texture.
- Soy sauce (3 tablespoons): Introduces a savory, umami depth to the fried rice.
- Toasted sesame oil (2 teaspoons): Adds a nutty aroma and flavor that lifts the entire dish.
- Frozen peas and carrots (1 cup): Provide colorful sweetness and a tender bite.
- Frozen corn (½ cup): Gives bursts of juicy sweetness to balance savory elements.
- Green onions (4, sliced): Brighten and freshen the dish with a hint of sharpness.
How to Make Breakfast Fried Rice
Step 1: Cook the Bacon
Start with a cold skillet to render the bacon fat slowly and crisp the bacon perfectly. Cooking for about 10 minutes over medium heat allows the fat to melt away, enriching the pan and creating a smoky, crispy foundation essential for that authentic breakfast fried rice flavor.
Step 2: Scramble the Eggs
Using just two tablespoons of bacon fat, gently cook the beaten eggs seasoned with kosher salt and pepper. Swirling the skillet and pushing the eggs from the edges towards the center helps create soft, tender curds that melt in your mouth, perfectly complementing the salty bacon.
Step 3: Sauté Onion and Garlic
Raise the heat to medium-high, then add butter followed by diced onions. Cooking them until translucent and fragrant sets a sweet, savory base. Toss in minced garlic last so its aroma stays fresh and robust without turning bitter.
Step 4: Stir-Fry the Rice
Add cold cooked rice and toss with the onion and garlic until combined. Patting it into an even layer and letting it fry undisturbed helps create those slightly crispy edges prized in fried rice, adding a delightful textural contrast.
Step 5: Season and Add Veggies
Pour soy sauce evenly over the rice and stir to incorporate the savory sauce thoroughly. Toss in frozen peas, carrots, and corn with toasted sesame oil, stirring frequently until the vegetables are warmed through. This step brightens the dish with pops of color and freshness.
Step 6: Combine and Finish
Remove the skillet from heat, then gently fold in the crispy bacon, scrambled eggs, and sliced green onions. This finishing touch melds all your flavors and textures into the perfect serving of Breakfast Fried Rice, ready to enjoy immediately.
How to Serve Breakfast Fried Rice
Garnishes
Sprinkle extra green onions for a fresh, sharp bite or add a drizzle of soy sauce or chili oil for warming depth. A few toasted sesame seeds or a pinch of crushed red pepper flakes can also elevate this humble dish with added texture and a slight kick.
Side Dishes
Breakfast Fried Rice is satisfying enough on its own but pairs beautifully with simple sides like steamed bao buns, pickled radishes, or a light cucumber salad. These sides add crunch or acidity that cuts through the richness, balancing your meal nicely.
Creative Ways to Present
For a fun twist, serve the fried rice in a halved avocado or stuff it into roasted bell peppers for a handheld version. You can also top it with a sunny-side-up egg or crispy fried shallots to impress guests with an Instagram-worthy breakfast plate.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The rice retains its incredible flavor, and the textures remain enjoyable if cooled properly. Just be sure to cool it to room temperature before storing to avoid sogginess.
Freezing
You can freeze Breakfast Fried Rice in a sealed container for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results. While the texture will change slightly, the flavor stays deliciously intact.
Reheating
To reheat, warm it gently in a skillet over medium heat, stirring frequently to prevent sticking and ensure even warmth. Adding a splash of water or soy sauce can help revive the moisture and flavor, making your leftovers taste freshly made.
FAQs
Can I use freshly cooked rice instead of cold rice?
Freshly cooked rice tends to be too moist and sticky for fried rice, which can result in a mushy texture. It’s best to use chilled leftover rice that has had time to dry out slightly to achieve that perfect fried rice bite.
Is there a vegetarian version of Breakfast Fried Rice?
Absolutely! Simply omit the bacon and substitute with sautéed mushrooms or smoked tofu to maintain the savory richness. You can also add extra vegetables for more flavor and color.
Can I make this recipe gluten-free?
Yes! Just replace the soy sauce with a gluten-free tamari or coconut aminos to keep all the umami goodness without gluten.
What type of rice works best for Breakfast Fried Rice?
Long-grain white rice or jasmine rice are the best choices because they stay fluffy and separate after cooking, making it easier to get that ideal fried rice texture.
How can I add more protein to this dish?
Adding diced cooked chicken, shrimp, or even extra eggs is a fantastic way to boost protein. You can also toss in edamame or top with a fried egg for an extra satisfying meal.
Final Thoughts
Breakfast Fried Rice is one of those magical recipes that turns humble leftover ingredients into a crave-worthy morning feast. It’s quick, flexible, and bursting with flavor, making it a favorite go-to for weekend brunches or busy weekdays. I can’t wait for you to try this recipe and make it your own!
PrintBreakfast Fried Rice
This savory Breakfast Fried Rice combines crispy bacon, fluffy scrambled eggs, and a medley of vegetables with fragrant soy and sesame oils. Perfect for using leftover rice, it delivers a greasy spoon breakfast satisfaction that’s quick to prepare and hearty enough to keep you fueled for the day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
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
Grains and Oils
- 3 cups cold cooked rice
- 3 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons butter
Seasonings
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
Instructions
- Prepare bacon: Place the chopped bacon in a cold 12″ skillet or wok. Heat over medium heat and cook, stirring occasionally, until the bacon becomes crisp and the fat renders out, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
- Beat eggs: While bacon cooks, crack the eggs into a bowl, season with ¼ teaspoon kosher salt and ¼ teaspoon ground pepper, and lightly beat with a fork.
- Cook scrambled eggs: Drain all but 2 tablespoons of bacon fat from the skillet. Pour in the beaten eggs and swirl to coat the pan’s bottom. Cook for 1-2 minutes until edges start to set, then gently scrape edges towards the center with a spatula to scramble. Repeat setting and scrambling 1-2 more times until eggs are cooked through but still soft. Remove eggs from the pan and set aside.
- Sauté aromatics: Increase heat to medium-high and add butter to the skillet. Once melted and foamy, add diced onion and sauté until translucent, about 5-6 minutes. Add minced garlic and cook, stirring constantly, for another minute until fragrant.
- Fry rice: Add cold cooked rice to the skillet and mix with onions and garlic until evenly combined. Flatten into an even layer and cook undisturbed for 4-5 minutes to allow frying and slight crisping on the bottom.
- Season and mix vegetables: Pour soy sauce over the rice, loosen rice from pan bottom with a wooden spoon, stirring the soy sauce in. Add frozen peas, carrots, corn, and toasted sesame oil. Toss frequently until vegetables defrost and warm through, and rice dries slightly.
- Combine and serve: Remove skillet from heat and stir in crispy bacon, scrambled eggs, and sliced green onions. Serve immediately, optionally with more soy sauce to taste.
Notes
- Using leftover cold rice helps achieve the best texture and prevents mushiness.
- Adjust soy sauce quantity to your preferred saltiness.
- For a vegetarian version, omit bacon and substitute with plant-based bacon or mushrooms.
- Vegetables can be swapped or added depending on preference.
- To add heat, consider a dash of chili flakes or sriracha sauce.