Introduction

Breakfast fried rice is a delicious and satisfying way to start your day. This dish combines savory bacon, fluffy scrambled eggs, and colorful vegetables for a quick and flavorful meal that feels hearty and comforting.

A white bowl filled with fried rice showing a mix of layers: light brown rice grains scattered evenly, yellow scrambled eggs in fluffy chunks, deep red-brown crispy bacon pieces, bright yellow corn kernels, green peas, and fresh green scallion slices on top. A gold spoon rests inside the bowl, partly dipped in the rice. In the background, there is a wooden bowl with chopped 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 tsp kosher salt
¼ tsp ground pepper
2 tbsp butter
1 medium white onion, diced
2 cloves garlic, minced
3 cups cold cooked rice
3 tbsp soy sauce
2 tsp 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 the chopped bacon to a cold 12-inch skillet or wok, then heat to medium. Cook the bacon, stirring occasionally, until crisp and the fat has rendered, about 10 minutes. Use a slotted spoon to transfer the bacon to the prepared plate to drain.
Step 2: While the bacon cooks, crack the eggs into a bowl. Season with ¼ teaspoon kosher salt and ¼ teaspoon ground pepper, then lightly beat with a fork.
Step 3: Drain all but 2 tablespoons of bacon fat from the skillet. Add the beaten eggs and swirl to coat the pan’s bottom. Cook for 1–2 minutes until edges are set. Use a rubber spatula to gently scrape edges toward the center to scramble. Let cook and set another 1–2 minutes, then scramble again. Repeat 1–2 times until eggs are cooked to your liking. Remove eggs and set aside.
Step 4: Increase the heat to medium-high. Add butter and heat until melted and foamy. Add the diced onion and toss to coat in the fat. Sauté until translucent, about 5–6 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
Step 5: Add cold cooked rice to the skillet and toss with the onions and garlic until well combined. Smooth the mixture into an even layer and fry, undisturbed, for 4–5 minutes.
Step 6: Pour soy sauce over the rice. Use a wooden spoon to loosen and stir the rice, mixing the soy sauce evenly. Add frozen peas and carrots, frozen corn, and toasted sesame oil. Toss frequently until vegetables are defrosted, warmed through, and the rice appears dry.
Step 7: Remove skillet from heat. Stir in the cooked bacon, scrambled eggs, and sliced green onions. Serve immediately, offering additional soy sauce on the side if desired.

Tips & Variations

For extra flavor, use day-old rice as it’s drier and prevents sogginess.
Substitute bacon with diced ham or cooked sausage for a different protein.
Add a splash of rice vinegar or a pinch of sugar in the soy sauce for a subtle tang and balance.
Include other vegetables like bell peppers, mushrooms, or spinach based on preference.

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, stirring occasionally to heat evenly. Avoid microwaving to keep the rice texture intact, but if using a microwave, cover and heat in short intervals.

How to Serve

A light blue bowl filled with three main layers: at the bottom, a bed of fried rice with a shiny, slightly oily texture and light brown color; scattered on top are chopped green peas, small bright yellow corn kernels, tiny orange carrot cubes, and pale green chopped spring onions; mixed throughout are pieces of dark brown crispy bacon and golden scrambled egg bits, adding texture and color contrasts. A gold spoon rests inside the bowl. In the background, a white bowl with a similar mix sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 too moist for fried rice and may result in a clumpy texture. It’s best to use cold, day-old rice that has had time to dry out slightly for the ideal fried rice consistency.

How can I make this dish vegetarian?

Simply omit the bacon and use vegetable oil instead of bacon fat. You can add more vegetables or plant-based protein like tofu for extra substance. Use vegetarian soy sauce or tamari to keep it fully vegetarian.