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Breakfast Fried Rice Recipe

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★★★★★

4.8 from 107 reviews

This flavorful Breakfast Fried Rice combines crispy bacon, fluffy scrambled eggs, and colorful vegetables all stir-fried with aromatic garlic and onions for a hearty morning meal. Enhanced with soy sauce and toasted sesame oil, this dish offers a perfect balance of savory and comforting flavors to start your day.

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)

Starches and Oils

  • 3 cups cold cooked rice
  • 2 tbsp butter
  • 3 tbsp soy sauce
  • 2 tsp toasted sesame oil

Seasoning

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

Instructions

  1. Prepare the bacon: Line a plate with paper towels for draining the bacon. Place the chopped bacon into a cold 12-inch skillet or wok, then turn the heat to medium. Cook bacon, stirring occasionally, until it releases fat and becomes crispy, about 10 minutes. Use a slotted spoon to transfer cooked bacon to the paper-towel-lined plate to drain excess fat.
  2. Beat the eggs: While the bacon cooks, crack eggs into a bowl. Season with 1/4 tsp kosher salt and 1/4 tsp ground pepper. Lightly beat eggs with a fork to combine.
  3. Scramble the eggs: Drain all but 2 tablespoons of bacon fat from the skillet. Pour in the beaten eggs and swirl to coat the pan bottom. Cook 1-2 minutes until edges set, then use a rubber spatula to gently scrape edges toward the center, partially scrambling the eggs. Let cook another 1-2 minutes; repeat the gentle scramble 1-2 more times until eggs are cooked to your preferred consistency. Remove eggs from skillet and set aside.
  4. Sauté onions and garlic: Increase heat to medium-high. Add butter to the skillet and melt until foaming. Add diced onions, tossing to coat in melted butter, and sauté for 5-6 minutes until translucent. Stir in minced garlic and cook, stirring constantly, about 1 minute until fragrant.
  5. Add and fry rice: Add cold cooked rice to the skillet and toss together with the onions and garlic, ensuring a good mix. Press the mixture into an even layer and let fry undisturbed for 4-5 minutes to develop a slight crust.
  6. Season and incorporate vegetables: Drizzle soy sauce evenly over the rice. Use a wooden spoon to gently loosen the rice from the pan bottom while stirring the soy sauce into the rice. Add frozen peas and carrots, frozen corn, and toasted sesame oil. Toss frequently to evenly mix and cook until vegetables are defrosted and warmed through and the rice looks dry.
  7. Finish 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

  • Using cold cooked rice ensures better texture and prevents mushy fried rice.
  • Adjust soy sauce quantity to taste for saltiness.
  • For a vegetarian version, omit bacon and substitute with smoked tofu or mushrooms.
  • Make sure to cook the rice layer undisturbed to develop a slight crispy crust for added texture.
  • To speed up preparation, precook rice and let it cool in the refrigerator overnight.

Keywords: breakfast fried rice, bacon fried rice, scrambled egg fried rice, easy breakfast, fried rice recipe

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