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Breakfast Fried Rice Recipe

Breakfast Fried Rice Recipe
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★★★★★

4.8 from 9 reviews

A delicious and hearty breakfast fried rice recipe featuring crispy bacon, scrambled eggs, and a medley of vegetables, all stir-fried with flavorful soy sauce and toasted sesame oil. Perfect for using leftover rice and making a filling morning meal.

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

Other Ingredients

  • 3 cups cold cooked rice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons butter
  • 3 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil

Instructions

  1. Cook the bacon: Line a plate with paper towels for draining. Add the chopped bacon to a cold 12-inch skillet or wok and then heat to medium. Cook, stirring occasionally, for about 10 minutes until crispy and fat is rendered. Remove bacon with a slotted spoon and transfer to plate to drain.
  2. Prepare eggs: While bacon cooks, crack eggs into a bowl, season with 1/4 teaspoon kosher salt and 1/4 teaspoon ground pepper, and lightly beat with a fork.
  3. Scramble eggs: Drain all but 2 tablespoons of bacon fat from the skillet. Pour in the beaten eggs and swirl to coat pan bottom. Cook 1-2 minutes until edges set, then gently scrape edges toward center with a rubber spatula to scramble. Let cook 1-2 minutes more, scramble again; repeat 1-2 times until eggs are fully scrambled to your liking. Remove eggs and set aside.
  4. Sauté onions and garlic: Increase heat to medium-high. Add butter and heat until melted and foamy. Add diced onion, toss to coat, and cook 5-6 minutes until translucent. Add garlic and cook 1 more minute until fragrant, stirring constantly.
  5. Cook rice: Add cold cooked rice to skillet and mix well with onions and garlic. Press rice mixture into an even layer and let fry undisturbed for 4-5 minutes to develop a slight crust.
  6. Add flavor and vegetables: Pour soy sauce over rice and loosen mixture from pan bottom using a wooden spoon, stirring to combine. Add frozen peas and carrots, corn, and toasted sesame oil. Toss frequently until vegetables are thawed, warmed through, and rice looks dry.
  7. Combine and serve: Remove skillet from heat. Stir the cooked bacon, scrambled eggs, and sliced green onions into the rice mixture. Serve immediately, offering additional soy sauce on the side if desired.

Notes

  • Use cold, cooked rice for best texture and to prevent mushiness.
  • Feel free to substitute bacon with a vegetarian alternative for a vegetarian version.
  • Adjust saltiness by varying soy sauce quantity to taste.
  • For extra heat, add chili flakes or sriracha during the stir-fry step.
  • Leftover fried rice can be refrigerated for up to 3 days and reheated thoroughly.

Nutrition

Keywords: breakfast fried rice, bacon fried rice, scrambled eggs fried rice, easy breakfast, leftover rice recipe

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