Go Back
Breakfast Fried Rice

Breakfast Fried Rice

Transform leftover rice into a satisfying Breakfast Fried Rice loaded with crispy bacon, fluffy scrambled eggs, and colorful vegetables. This savory breakfast comes together in just 20 minutes, making it perfect for busy mornings or weekend brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Asian-Inspired
Calories: 386
Ingredients Equipment Method Notes

Ingredients
  

  • 6 strips thick-cut bacon, diced into small pieces
  • 4 large eggs, lightly beaten
  • 4 cups cooked white rice, chilled overnight day-old rice works best
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 3 stalks green onions, sliced thin
  • Kosher salt and black pepper to taste

Equipment

  • Large skillet or wok (12-inch)
  • Wooden spoon or spatula
  • Slotted spoon
  • Mixing bowl

Method
 

  1. Add diced bacon to a cold large skillet or wok. Turn heat to medium and cook for 8 to 10 minutes, stirring occasionally, until bacon is crispy. Remove with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of bacon fat in the pan.
  2. Season beaten eggs with salt and pepper. Pour into the hot skillet with reserved bacon fat. Let sit for 30 seconds, then gently scramble with a spatula until just set. Remove eggs from pan and set aside.
  3. Increase heat to medium-high. Add butter to the skillet. Once melted and foaming, add diced onion and saute for 5 minutes until translucent. Add minced garlic and cook for 1 minute, stirring constantly.
  4. Add cold rice to the skillet and break up any clumps. Toss well to coat with butter and combine with aromatics. Press rice into an even layer and let fry undisturbed for 4 to 5 minutes to create crispy bits.
  5. Drizzle soy sauce and sesame oil over the rice. Scrape up the crispy bits from the bottom and stir to coat rice evenly with sauce.
  6. Add frozen vegetables and stir frequently for 3 to 4 minutes until heated through and rice looks dry.
  7. Turn off heat. Fold in cooked bacon, scrambled eggs, and sliced green onions. Taste and adjust seasoning. Serve immediately while hot.

Notes

  • Use day-old refrigerated rice for best texture. Freshly cooked rice will turn mushy.
  • Don't skip the undisturbed frying step, it creates delicious crispy bits.
  • Substitute turkey bacon or plant-based bacon for dietary preferences.
  • Brown rice can be used instead of white rice for added nutrition.
  • Store leftovers in an airtight container for up to 4 days or freeze for 3 months.