Introduction

Breakfast fried rice is a flavorful and hearty way to start your day, combining crispy bacon, scrambled eggs, and savory rice with vegetables. This simple dish is perfect for using up leftover rice and comes together quickly for a satisfying morning meal.

A close-up of a white bowl filled with fried rice showing about four layers: at the bottom, light brown cooked rice grains mixed with bright yellow scrambled egg pieces; scattered throughout are small yellow corn kernels, light green chopped scallions, and dark brown crispy bacon chunks. A gold spoon rests inside the bowl slightly buried in the rice. In the background, there is a small wooden bowl with sliced fresh green scallions on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Line a plate with paper towels and set aside. Add chopped bacon to a cold 12” skillet or wok, then heat to medium. Cook, stirring occasionally, until bacon is crisp and fat is rendered, about 10 minutes. Remove bacon with a slotted spoon and drain on the paper towels.
Step 2: While the bacon cooks, crack eggs into a bowl and season with ¼ teaspoon kosher salt and ¼ teaspoon ground pepper. Lightly beat with a fork.
Step 3: Drain all but 2 tablespoons of bacon fat from the skillet. Add eggs and swirl to coat the bottom. Cook 1-2 minutes until edges set. Scrape edges towards center to scramble, cook another 1-2 minutes, scramble again. Repeat once or twice until eggs are cooked to your liking. Remove eggs and set aside.
Step 4: Increase heat to medium-high. Add butter and heat until melted and foamy. Add diced onion, toss to coat, and sauté until translucent, about 5-6 minutes. Add garlic and cook, stirring constantly, for about 1 minute until fragrant.
Step 5: Add cold cooked rice to the skillet, tossing with onions and garlic until well combined. Smooth the mixture into an even layer and let fry undisturbed for 4-5 minutes.
Step 6: Pour soy sauce over the rice. Loosen the rice from the skillet bottom with a wooden spoon, stirring soy sauce throughout. Add frozen peas, carrots, and corn along with sesame oil. Toss frequently until vegetables are warmed through and rice looks dry.
Step 7: Remove skillet from heat. Stir in the cooked bacon, scrambled eggs, and sliced green onions. Serve immediately with extra soy sauce if desired.

Tips & Variations

Use day-old rice for the best texture, as freshly cooked rice can make the dish soggy.
Substitute bacon with sausage, ham, or tofu to customize protein.
Add diced bell peppers or a drizzle of chili oil for extra flavor and heat.
For a vegetarian version, omit bacon and increase the vegetables.

Storage

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

How to Serve

Breakfast Fried Rice Recipe - Recipe Image

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of cold cooked rice?

Freshly cooked rice tends to be more moist and can make the fried rice mushy. It’s best to use rice that has been cooked and refrigerated, preferably overnight, for the best texture.

Can I prepare this recipe without bacon?

Yes, you can omit the bacon or replace it with other proteins like sausage, ham, or tofu. The bacon adds a smoky flavor, but the soy sauce and sesame oil keep this dish flavorful even without it.