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Breakfast Fried Rice Recipe

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★★★★★

4.4 from 125 reviews

A savory and satisfying Breakfast Fried Rice recipe featuring crispy bacon, fluffy scrambled eggs, and assorted vegetables all stir-fried with soy sauce and toasted sesame oil, perfect for a hearty morning meal or any time of day.

Ingredients

Scale

Meat and Eggs

  • 6 slices bacon, chopped
  • 4 large eggs

Vegetables

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

Grains and Oils

  • 3 cups cold cooked rice
  • 2 tablespoons butter
  • 3 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil

Seasonings

  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper

Instructions

  1. Prepare Bacon: Line a plate with paper towels and set aside to drain the bacon later. Add the chopped bacon to a cold 12-inch skillet or wok. Heat to medium and cook, stirring occasionally, until the bacon fat renders and pieces become crisp, about 10 minutes. Remove with a slotted spoon to the prepared plate to drain excess fat.
  2. Beat Eggs: While the bacon cooks, crack the eggs into a bowl, season with 1/4 teaspoon kosher salt and 1/4 teaspoon ground pepper, then lightly beat with a fork until combined.
  3. Scramble Eggs: Drain all but 2 tablespoons of the bacon fat from the skillet. Pour the beaten eggs in and swirl to coat the bottom. Cook 1-2 minutes until edges set, then use a rubber spatula to gently scrape edges towards the center to scramble. Let cook and set another 1-2 minutes before scrambling again. Repeat 1-2 more times until eggs are softly scrambled as desired. Remove eggs from skillet and set aside.
  4. Sauté Aromatics: Increase heat to medium-high. Add butter and heat until melted and foaming. Add diced onions, tossing to coat in butter, and sauté until translucent, about 5-6 minutes. Add minced garlic and cook, stirring constantly, until very fragrant, about 1 minute more.
  5. Cook Rice: Add cold cooked rice to the skillet, tossing with onions and garlic to combine well. Smooth the mixture evenly and allow to fry undisturbed for 4-5 minutes to develop some crispy texture on the bottom.
  6. Season Rice and Add Vegetables: Drizzle soy sauce over the rice, then loosen the rice from the skillet bottom with a wooden spoon while stirring the soy sauce evenly through. Add frozen peas and carrots, frozen corn, and toasted sesame oil. Toss frequently, working the vegetables into the rice, until vegetables are defrosted, warmed through, and the rice looks dry.
  7. 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

  • You can use day-old refrigerated rice for best texture as it prevents the fried rice from becoming mushy.
  • Adjust soy sauce quantity to taste depending on your salt preference.
  • To make this dish vegetarian, omit bacon and consider adding tofu or extra vegetables.
  • For an extra protein boost, add diced cooked chicken or shrimp.
  • Use a wok or large nonstick skillet to ensure even cooking and ease of stirring.

Keywords: fried rice, breakfast fried rice, bacon fried rice, scrambled eggs, easy breakfast, quick fried rice, vegetable fried rice

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