Description

This Breakfast Fried Rice is a savory, satisfying dish combining crispy bacon, fluffy scrambled eggs, aromatic onions, garlic, and tender vegetables with flavorful fried rice. Perfect for using leftover rice, it’s a quick, protein-packed breakfast that’s full of umami and vibrant colors—delicious served hot and topped with extra green onions or soy sauce.

Ingredients

Units Scale

Bacon and Eggs

6 slices bacon, chopped
4 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper

Vegetables and Aromatics

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
2 tablespoons butter

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Instructions

Prepare Bacon: Line a plate with paper towels. Add chopped bacon to a cold 12” skillet or wok. Heat over medium and cook, stirring occasionally, until the fat renders and the bacon is crisp (about 10 minutes). Remove bacon with a slotted spoon and drain on the plate.
Beat and Cook Eggs: While bacon cooks, crack eggs into a bowl. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly beat with a fork. Drain all but 2 tablespoons bacon fat from the skillet. Pour eggs in, swirl to coat, and cook for 1-2 minutes until edges set. Gently scramble by pulling in from the edges, repeating until cooked to your liking. Remove eggs and set aside.
Sauté Aromatics: Turn the heat to medium-high. Add 2 tablespoons butter and let it melt and foam. Add diced onion, toss to coat, and sauté for 5-6 minutes until translucent. Add minced garlic and sauté for 1 minute until fragrant.
Fry the Rice: Add 3 cups cold cooked rice to the skillet. Toss with the onions and garlic to combine. Smooth into an even layer and let fry, undisturbed, for 4-5 minutes to crisp up.
Add Vegetables and Seasonings: Pour 3 tablespoons soy sauce over the rice and stir to incorporate and loosen any stuck bits. Add 1 cup frozen peas and carrots, 1/2 cup frozen corn, and 2 teaspoons toasted sesame oil. Toss everything together and cook until vegetables are defrosted and hot, and rice appears dry.
Finish and Serve: Remove from heat. Stir in the cooked bacon, scrambled eggs, and sliced green onions. Serve immediately, optionally topped with more soy sauce to taste.

Notes

Use day-old, refrigerated rice for best texture and to avoid mushy fried rice.
You can substitute the bacon with another breakfast meat like ham or sausage for variety.
Add more or different vegetables to personalize the dish.
Serve with extra soy sauce or a dash of hot sauce for additional flavor.
If you prefer, you can use olive oil instead of butter.

Nutrition

Serving Size: 1/4 of recipe
Calories: 470
Sugar: 4g
Sodium: 1050mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0.2g
Carbohydrates: 50g
Fiber: 3g
Protein: 16g
Cholesterol: 225mg