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Breakfast Fried Rice

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3.8 from 86 reviews

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.

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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