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Breakfast Fried Rice Recipe

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★★★★★

4.9 from 135 reviews

A flavorful and satisfying Breakfast Fried Rice recipe featuring crispy bacon, scrambled eggs, vegetables, and perfectly seasoned rice, all cooked together in a skillet for a delicious and hearty morning meal.

Ingredients

Scale

Protein 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

Rice and Seasonings

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

Fats and Oils

  • 2 tablespoons butter

Instructions

  1. Prepare the Bacon: Line a plate with paper towels for draining cooked bacon. Add chopped bacon to a cold 12-inch skillet or wok, then heat over medium heat. Cook the bacon, stirring occasionally, until the fat renders out and the bacon is crisp, about 10 minutes. Remove bacon with a slotted spoon and transfer to the prepared plate to drain.
  2. Beat the Eggs: While bacon cooks, crack the eggs into a bowl. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Lightly beat the eggs with a fork until combined.
  3. Cook the Scrambled Eggs: Drain all but 2 tablespoons of bacon fat from the skillet. Pour in the beaten eggs and swirl to coat the bottom evenly. Cook for 1-2 minutes until edges set, then gently scrape edges toward center with a rubber spatula to start scrambling. Continue cooking and setting 1-2 minutes more before scrambling again. Repeat this process 1-2 times until eggs are softly scrambled to your liking. Remove eggs from skillet and set aside.
  4. Sauté Onion and Garlic: Increase heat to medium-high. Add butter and heat until melted and foamy. Add diced onion and toss to coat in fat. Sauté 5-6 minutes until translucent. Add minced garlic and stir constantly for about 1 minute until fragrant.
  5. Add and Fry Rice: Add cold cooked rice to the skillet, tossing with onions and garlic until well combined. Press the mixture into an even layer and cook undisturbed for 4-5 minutes to fry the rice, creating a slightly crisp base.
  6. Season and Incorporate Vegetables: Pour soy sauce evenly over the rice. Use a wooden spoon to loosen and stir the rice, mixing in the soy sauce thoroughly. Add frozen peas and carrots and frozen corn along with toasted sesame oil. Toss frequently to defrost and warm the vegetables while stirring the rice until it appears dry.
  7. Combine and Serve: Remove skillet from heat. Stir in the cooked bacon, scrambled eggs, and sliced green onions evenly through the rice. Serve immediately with additional soy sauce if desired.

Notes

  • Use cold, day-old rice for best texture and to prevent clumping.
  • Adjust soy sauce quantity to taste, especially for lower sodium needs.
  • For vegetarian or vegan version, omit bacon and eggs and substitute with tofu or tempeh and plant-based egg alternatives.
  • Make sure to cook the rice undisturbed to develop a slightly crispy texture for added flavor.
  • Use a wok or large skillet to allow even cooking and stirring of ingredients.

Keywords: breakfast fried rice, bacon fried rice, scrambled eggs fried rice, quick breakfast rice, Asian style breakfast

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