Breakfast Fried Rice Recipe

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Welcome the Flavors of Breakfast Fried Rice Recipe

I love how this Breakfast Fried Rice Recipe turns simple leftover rice into a bubbly, golden crisp morning feast. It’s the perfect way to kickstart your day with a burst of savory bacon, fluffy scrambled eggs, and veggies that add a fun pop of color. Whether you’re making it for a family breakfast or a lazy weekend brunch, this dish is always a crowd-pleaser. You’ll enjoy how easy it is to whip up this recipe with just a few pantry staples and frozen veggies. The aroma of sizzling bacon mixed with toasted sesame oil and fresh garlic fills the kitchen with an inviting, homey warmth. It’s comfort food at its finest, masking a little nutritious veggie love beneath its golden layers. Plus, it’s an excellent way to use leftover rice, turning what might have been “meh” into a cheerful, exciting meal everyone will buzz about. Let’s dive in and bring some joyful sizzle to your mornings!

Market Basket & Pantry Picks

Picking the right ingredients makes all the difference in this Breakfast Fried Rice Recipe. I always recommend chilled, cold rice from a previous meal—it fries up so much better than freshly cooked. For the bacon, a thick-cut type offers that crispy-buttery bite I adore. And don’t skip the toasted sesame oil—it’s a small splash but delivers that unmistakable nutty wink of flavor.

• 6 slices bacon, chopped – Adds smoky crunch and richness.
• 4 large eggs – Bring fluffiness and protein power.
• ¼ teaspoon kosher salt – For balanced seasoning.
• ¼ teaspoon ground pepper – Adds a gentle warmth.
• 2 tablespoons butter – For a silky sauté base.
• 1 medium white onion, diced – Sweet and softens beautifully.
• 2 cloves garlic, minced – Fragrant punch.
• 3 cups cold cooked rice – Perfect texture, leftover rice is best.
• 3 tablespoons soy sauce – Umami saltiness that ties it all.
• 2 teaspoons toasted sesame oil – Adds nutty aroma and flavor.
• 1 cup frozen peas and carrots – Quick and colorful veggie mix.
• ½ cup frozen corn – Adds a sweet pop.
• 4 green onions, sliced – Bright freshness and garnish.

Cook Breakfast Fried Rice Recipe Step by Step

Now it’s time to get hands-on! This Breakfast Fried Rice Recipe comes together in one skillet, and you’ll love the comforting sounds and smells as it cooks. Just follow each step to build layers of texture and rich flavors that warm up your entire kitchen.

1. Render the Bacon: Start with a cold 12” skillet or wok, add chopped bacon, then turn on medium heat. As you stir occasionally, the bacon fat melts slowly, and the pieces crisp up to a beautifully golden finish—this process takes about 10 minutes. Use a slotted spoon to lift the bacon out, leaving that flavorful fat behind, and let it drain on paper towels.
2. Scramble the Eggs: Crack eggs into a bowl; season with salt and pepper and beat lightly. Drain all but 2 tablespoons of the bacon fat, then pour in the eggs, swirling to coat the pan. Cook until the edges set, then gently scrape the edges inward, letting the eggs cook and scramble in batches till fluffy but still moist. Remove and set aside.
3. Saute Onions and Garlic: Turn heat to medium-high. Add butter, letting it melt and foam in the bacon fat. Toss in the diced onion and cook until translucent, about 5-6 minutes, stirring now and then. Add minced garlic last, and stir constantly for about a minute until your kitchen fills with that irresistible fragrance.
4. Work in the Rice: Add cold cooked rice to your skillet, tossing to evenly coat with the onion and garlic mixture. Let the rice spread out flat and fry without stirring for 4-5 minutes so it crisps up slightly on the bottom—that golden crunch is key!
5. Season and Add Veggies: Drizzle soy sauce over the rice, then gently loosen it from the pan’s surface with a wooden spoon, stirring the sauce evenly in. Toss in frozen peas & carrots and corn, then stir in toasted sesame oil. Keep stirring and tossing until veggies defrost and warm through, and the rice looks dry and fluffy.
6. Finish with Bacon, Eggs & Green Onions: Remove the pan from heat. Fold the crisp bacon bits, soft scrambled eggs, and vibrant green onions into the fried rice. Give it one last gentle mix. Serve piping hot, with extra soy sauce on the side for guests who love to jazz it up!

Serving the Dish with Flair

Breakfast Fried Rice Recipe is such a crowd-pleaser because it looks as good as it tastes. You’ll find it’s a guaranteed winner any morning you want to brighten up your family’s day. Serve it steaming in shallow bowls or on pretty plates topped with freshly chopped herbs or a sprinkle of toasted sesame seeds for an extra little something special.

Fun Variations with Breakfast Fried Rice Recipe

• Swap bacon for diced smoked sausage or crispy tofu for a different protein vibe.
• Mix in chopped bell peppers or mushrooms along with the frozen veggies for extra layers of flavor and texture.
• Top with a fried egg instead of scrambled for a luscious yolk pull at serving.
• Stir in a spoonful of chili garlic sauce or sriracha to bring some heat and excitement.
• Use brown rice or cauliflower rice for a twist on the carb base and a boost in nutrition.

Make-Ahead & Storage Tips

• Refrigerate leftover fried rice in an airtight container for up to 3 days, making it a quick lunch-getter.
• Freeze portions in heavy-duty freezer bags for up to 1 month; thaw overnight in the fridge before reheating.
• When reheating, warm it in a skillet with a bit of oil over medium heat to bring back that slight crispness instead of sogginess.
• If the rice feels dry after storing, add a splash of water or broth to brighten it up during reheating.

Breakfast Fried Rice Recipe FAQs

• Can I use freshly cooked rice? Fresh rice tends to be too moist and clumps when fried. Cold, day-old rice works best because it’s drier and fries up with that perfect textured bite.
• What if I’m vegetarian or vegan? Simply swap bacon for crispy pan-fried tofu or tempeh, and replace eggs with scrambled tofu or omit entirely for a vegan-friendly take.
• Can I customize the vegetables? Absolutely! Feel free to toss in any quick-cooking veggies like bell peppers, snap peas, or spinach. Frozen blends keep it easy though!
• How much soy sauce should I use? Stick to about 3 tablespoons as a guideline, but taste as you go and adjust. Too much soy sauce can overpower, so add it gradually.
• Is sesame oil necessary? It’s key to that authentic nutty aroma and flavor, but if you don’t have it, a light drizzle of olive oil plus a pinch of toasted nuts can be a creative workaround.

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