Print

Breakfast Fried Rice Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

This flavorful Breakfast Fried Rice combines crispy bacon, scrambled eggs, sautéed vegetables, and fragrant seasonings all stir-fried with cold cooked rice. It makes a satisfying and quick savory breakfast option that is customizable and packed with delicious umami flavor.

Ingredients

Scale

Protein

  • 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

Other Ingredients

  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons butter
  • 3 cups cold cooked rice
  • 3 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil

Instructions

  1. Prepare bacon: Line a plate with paper towels and set aside. Add the chopped bacon to a cold 12-inch skillet or wok, then heat over medium heat. Cook, stirring occasionally, for about 10 minutes until bacon is crisp and fat is rendered. Remove bacon with a slotted spoon and drain on the paper towel–lined plate.
  2. Scramble eggs: While bacon cooks, crack eggs into a bowl and season with ¼ teaspoon kosher salt and ¼ teaspoon ground pepper. Lightly beat with a fork. Drain all but 2 tablespoons of bacon fat from the skillet, then pour eggs in and swirl to coat the pan bottom. Cook 1-2 minutes until edges set, then scrape edges inward to scramble gently. Repeat cooking and scraping 1-2 more times until eggs are softly scrambled to your preference. Remove eggs and set aside.
  3. Sauté aromatics: Increase heat to medium-high and add butter to the skillet. Once melted and foaming, add diced onion and toss to coat in fat. Sauté until translucent, about 5-6 minutes. Add minced garlic, stirring constantly, and cook another minute until fragrant.
  4. Cook rice: Add cold cooked rice to the skillet, mixing thoroughly with onions and garlic. Spread the rice mixture into an even layer and let it fry undisturbed for 4-5 minutes to develop a slight crust.
  5. Season and add vegetables: Pour soy sauce evenly over the rice. Use a wooden spoon to loosen the rice from the skillet bottom, stirring the soy sauce through. Add frozen peas and carrots, frozen corn, and toasted sesame oil. Toss frequently until vegetables are warmed through and rice appears dry.
  6. Combine and serve: Remove skillet from heat. Stir in the cooked bacon, scrambled eggs, and sliced green onions. Serve immediately with additional soy sauce if desired.

Notes

  • Use day-old or cold cooked rice for best texture to avoid sogginess.
  • Customize with protein swaps like sausage or bacon bits, or add extra vegetables like green peppers.
  • Be cautious not to burn onions during sauté; adjust heat as needed.
  • Toast the rice undisturbed to get a nice crust for added texture.
  • For a spicy kick, drizzle with hot chili oil or add diced green chiles.

Keywords: Breakfast Fried Rice, bacon fried rice, scrambled eggs rice, easy breakfast stir fry, savory breakfast rice

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