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Breakfast Fried Rice Recipe

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4.6 from 59 reviews

A flavorful and hearty Breakfast Fried Rice made with crispy bacon, scrambled eggs, and a medley of vegetables, all tossed in savory soy sauce and toasted sesame oil. This recipe delivers a comforting, quick, and satisfying morning meal using simple ingredients and a stovetop frying method.

Ingredients

Protein & Eggs

  • 6 slices bacon, chopped
  • 4 large eggs

Vegetables & Aromatics

  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots
  • ½ cup frozen corn
  • 4 green onions, sliced

Staples & Seasonings

  • 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. Place chopped bacon in a cold 12-inch skillet or wok, then heat over medium heat. Cook the bacon, stirring occasionally, until the fat renders and the bacon becomes crisp, about 10 minutes. Remove bacon using a slotted spoon and transfer to the prepared plate to drain excess fat.
  2. Beat Eggs: While the bacon is cooking, crack the eggs into a bowl. Season with ¼ teaspoon kosher salt and ¼ teaspoon ground pepper. Lightly beat the eggs with a fork until combined.
  3. Scramble Eggs: Drain all but 2 tablespoons of the rendered bacon fat from the skillet. Add the beaten eggs to the skillet and swirl to coat the bottom evenly. Cook for 1-2 minutes until the edges start to set, then use a rubber spatula to gently scrape the edges towards the center to scramble. Allow to set and cook another 1-2 minutes, then scramble again. Repeat the process 1-2 more times until eggs are cooked to your desired texture. Remove the scrambled eggs from the pan and set aside.
  4. Sauté Aromatics: Increase heat to medium-high and add butter to the skillet. Heat until butter melts and foams, then add diced onion, tossing to coat in the butter. Sauté until the onion turns translucent, about 5-6 minutes. Add minced garlic and stir continuously until fragrant, about 1 minute.
  5. Cook Rice: Add cold cooked rice to the skillet and toss well with onions and garlic to combine. Press the rice mixture into an even layer and let it fry undisturbed for 4-5 minutes to develop a slight crust.
  6. Season Rice and Add Vegetables: Pour soy sauce evenly over the rice. Using a wooden spoon, loosen the rice from the skillet bottom while stirring to incorporate the soy sauce. Add frozen peas and carrots, frozen corn, and toasted sesame oil. Toss frequently to defrost vegetables and heat everything through until the rice looks dry.
  7. Combine and Serve: Remove skillet from heat. Stir in cooked bacon, scrambled eggs, and sliced green onions. Serve immediately with additional soy sauce on the side to taste.

Notes

  • Use cold, day-old cooked rice for best texture – it helps prevent mushy fried rice.
  • Adjust soy sauce quantity depending on your preferred saltiness level.
  • For a vegetarian version, omit bacon and substitute with extra vegetables or tofu.
  • You can add other vegetables like bell peppers or mushrooms as desired.
  • Use a wok or large skillet for even cooking and easy tossing of ingredients.

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