If there’s ever been a breakfast that checks all the boxes—quick, satisfying, flavorful, and fun to make—this Breakfast Fried Rice is it. Imagine crispy bacon bits mingling with golden scrambled eggs, sweet pops of corn and peas, and savory rice all kissed with a whisper of toasted sesame oil. Even better, this is a breakfast that comes together in under 40 minutes and uses up leftover rice you’ve got sitting in the fridge. On busy mornings or even as a lazy brunch, this is your game-changer for a truly energizing start!

Why You’ll Love This Recipe

Lightning Fast & Easy: Using leftover rice means most of the prep work is already done, so you can whip this up in a single skillet without fuss.
Bacon and Eggs (With a Twist!): All the classic breakfast flavors you love, plus the savory depth of rice and umami from soy sauce.
One-Pan Wonder: Fewer dishes, less mess. Everything’s cooked in the same skillet—absolutely ideal when you want maximum results with minimum effort.
Versatile and Customizable: Clean out your fridge, try new veggies or proteins, and make it your own every single time.
Perfect for Any Meal: Not just for breakfast! This fried rice makes a hearty lunch or even a comforting, “breakfast-for-dinner” option.

Ingredients You’ll Need

Let’s break down why each ingredient earns its place in this irresistible morning medley:

Bacon: Adds smoky flavor and crispy texture—honestly, breakfast’s ultimate crowd-pleaser.
Eggs: Softly scrambled for that rich, creamy bite and protein boost.
Salt & Ground Pepper: Simple yet essential for seasoning the eggs perfectly.
Butter: Sautéing the onion in butter gives the fried rice a richer, almost slightly sweet base flavor.
White Onion: Brings a mild, savory punch and a bit of sweetness to balance the bacon.
Garlic: A must for deepening the overall flavor—just a minute in the skillet unlocks its aroma.
Cold Cooked Rice: Leftover rice is key! Chilled rice fries up beautifully, never gummy.
Soy Sauce: Provides that classic salty-sweet umami and ties all the flavors together.
Toasted Sesame Oil: Just a splash at the end gives an unmistakable, nutty aroma—it’s non-negotiable in my book.
Frozen Peas and Carrots: Bright color, sweet flavor, and an easy way to eat more veggies first thing.
Frozen Corn: Adds subtle sweetness and fun texture pops.
Green Onions: Fresh and vibrant, they provide the finishing touch.

Note: Cold, day-old rice is best here—freshly cooked rice tends to clump and go mushy!

Variations

Mix Things Up Your Way

Protein Swap: Sub in leftover ham, breakfast sausage, or even rotisserie chicken if bacon isn’t your thing. Vegetarian? Diced tofu works beautifully.
Spice It Up: Stir in a squeeze of sriracha, drizzle with chili oil, or add a pinch of red pepper flakes for a morning wake-up call.
Veggie Frenzy: Use up any small-diced veggies—bell peppers, mushrooms, baby spinach, or edamame are all excellent.
Rice Alternatives: Short on rice? Try cooked quinoa or even riced cauliflower for a lighter take.

How to Make Breakfast Fried Rice

Step 1: Cook the Bacon

Start by adding chopped bacon to a cold skillet or wok—this helps render maximum fat and crispiness. Let it cook over medium heat, stirring occasionally, until it’s perfectly crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but keep some of that glorious bacon fat in the pan.

Step 2: Scramble the Eggs

While the bacon sizzles, quickly beat your eggs with a hint of salt and pepper. Pour them into the skillet (with a bit of reserved bacon fat) and gently scramble until just set—soft folds are best. Remove them and set aside.

Step 3: Sauté Onion & Garlic

Turn the heat up to medium-high, then toss in the butter and let it foam. Sauté the diced onion until translucent (it turns sweet and aromatic), then add minced garlic for one minute—don’t let it burn!

Step 4: Fry the Rice

Add cold, cooked rice to the skillet, breaking up any clumps and stirring well with the onion and garlic. Flatten it into a layer and let it fry, undisturbed, for 4-5 minutes. This step creates those irresistible crispy bits!

Step 5: Add Soy Sauce, Veggies & Sesame Oil

Drizzle soy sauce evenly over the rice and give it a good stir, scraping up any bits from the bottom. Toss in frozen peas, carrots, corn, and your splash of sesame oil. Keep stir-frying until veggies are defrosted, heated through, and the rice looks dry and fluffy.

Step 6: Finish & Serve

Take the skillet off the heat. Gently fold in the crispy bacon, scrambled eggs, and green onions. Serve right away, with extra soy sauce on the side.

Pro Tips for Making the Recipe

Always Use Cold Rice: The magic of fried rice is all in the grains—cold rice fries up beautifully, while warm rice can get mushy fast.
Let the Rice Fry Undisturbed: Don’t rush! Letting it sit for a few minutes before stirring creates those crispy edges everyone loves.
Don’t Overcrowd the Pan: If you’re doubling the batch, use a big skillet or work in batches—overcrowding leads to steaming, not frying.
Season at Every Step: Taste and adjust as you go, especially with soy sauce and pepper. Flavors should sing, not whisper!

How to Serve

The Perfect Fried Rice Breakfast

Family-Style: Serve straight from the skillet for a cozy, fuss-free meal.
With Sides: Add a fruit salad for a refreshing contrast, or enjoy with hot sauce, pickled veggies, or kimchi for a flavor explosion.
Wrap it Up: Spoon fried rice into warmed tortillas for savory breakfast burritos—great for eating on the run.

This dish can double as lunch or dinner—try pairing with a simple miso soup or bright green salad!

Make Ahead and Storage

Storing Leftovers

Transfer cooled fried rice to an airtight container and refrigerate for up to 3 days. It’s perfect for meal prep!

Freezing

You can freeze portions for up to a month—just let them cool thoroughly first and use freezer bags or containers.

Reheating

Reheat in the microwave or in a hot skillet with a splash of water to keep everything moist and steamy.

FAQs

Can I use freshly cooked rice for fried rice?
Freshly cooked rice tends to be too moist for frying—resulting in soft, sticky rice instead of fluffy, separated grains. Always try to use rice that’s been cooked and thoroughly chilled, ideally overnight.

What’s the best kind of rice for this recipe?
Medium or long-grain white rice works beautifully, but jasmine or basmati are fantastic choices for extra aroma and flavor. Avoid short-grain sticky rice, which isn’t ideal for fried rice texture.

Can I make this dish vegetarian?
Absolutely! Leave out the bacon and add extra vegetables or tofu cubes. For the same richness, use a dash of smoked paprika or vegetarian bacon bits.

How can I prep ahead for busy mornings?
Chop veggies and cook bacon in advance. Store everything in the fridge, so you just need to toss and fry when you’re ready!

Final Thoughts

If you haven’t tried a savory, satisfying breakfast like this yet, now’s the time. This Breakfast Fried Rice delivers maximum flavor with minimal effort, making it a winning solution for busy days—or any time a hearty, homey meal is in order. Give it a go, play around with the add-ins, and make it your new breakfast tradition. Here’s to mornings that actually taste as good as they feel!

Breakfast Fried Rice Recipe