Breakfast Fried Rice
This comforting and incredibly flavorful Breakfast Fried Rice transforms leftover rice into a morning masterpiece. Packed with savory bacon, fluffy scrambled eggs, and vibrant vegetables, it's a complete meal in one pan, perfect for a weekend brunch or a quick, satisfying weekday start.
Prep Time
15 minutes
Cook Time
25-30 minutes
Total Time
Approximately 40-45 minutes
Servings
4 generous servings
Keywords
breakfast fried riceeasy breakfastbrunch recipefried ricebacon and egg ricequick mealsavory breakfastone-pan mealleftover rice recipebreakfast ideas
Why This Recipe Delivers
- Transforms common breakfast ingredients into an exciting, satisfying meal.
- A fantastic way to utilize leftover rice, reducing food waste.
- Ready in under an hour, making it perfect for both busy mornings and leisurely brunches.
- Customizable with your favorite add-ins, from hot sauce to extra vegetables.
- Offers a delightful blend of savory, umami, and fresh flavors in every bite.
Ingredients
- 150 grams (6 slices) bacon, chopped
- 4 large eggs
- 1.25 mL (1/4 teaspoon) kosher salt
- 1.25 mL (1/4 teaspoon) freshly ground black pepper
- 30 grams (2 tablespoons) unsalted butter
- 1 medium white onion, finely diced
- 2 cloves garlic, minced
- 500 grams (3 cups) cold cooked day-old rice (essential for best texture)
- 45 mL (3 tablespoons) light soy sauce
- 10 mL (2 teaspoons) toasted sesame oil
- 150 grams (1 cup) frozen peas and carrots blend
- 75 grams (1/2 cup) frozen corn kernels
- 4 green onions, thinly sliced
Instructions
- Prepare your workstation by lining a plate with several layers of paper towels to absorb excess fat. Set this aside, as it will be used for the cooked bacon.
- Place the chopped bacon into a cold 30 cm (12-inch) skillet or wok. Turn the heat to medium and cook the bacon, stirring occasionally, for approximately 10 minutes, or until the fat has rendered completely and the bacon pieces are wonderfully crisp and golden brown.
- Using a slotted spoon, carefully remove the crispy bacon from the skillet and transfer it to the prepared paper towel-lined plate to drain. This helps keep the bacon delightfully crunchy.
- While the bacon is cooking, crack the four large eggs into a medium bowl. Season them with 1.25 mL (1/4 teaspoon) of kosher salt and 1.25 mL (1/4 teaspoon) of freshly ground black pepper. Lightly beat the eggs with a fork until the yolks and whites are just combined, creating a uniform yellow mixture.
- Carefully drain all but 30 mL (2 tablespoons) of the rendered bacon fat from the skillet. Return the pan to medium heat. Pour the beaten eggs into the skillet, swirling gently to coat the bottom evenly. Cook for 1-2 minutes, allowing the edges to set.
- Using a heat-resistant rubber spatula, gently push the set edges of the egg towards the center, allowing the uncooked egg to flow underneath. Continue to cook and scramble the eggs in this manner for another 1-2 minutes, until they are scrambled to your desired consistency. Avoid overcooking; they should still be slightly moist. Remove the scrambled eggs from the pan and set them aside with the bacon.
- Increase the heat to medium-high. Add the 30 grams (2 tablespoons) of butter to the skillet and allow it to melt and foam, indicating it's hot enough.
- Add the finely diced white onion to the hot skillet. Toss the onion to coat it evenly in the butter and any remaining bacon fat. Sauté the onion for 5-6 minutes, stirring occasionally, until it becomes translucent and softened.
- Add the minced garlic to the skillet with the onions. Cook, stirring constantly, for about 1 minute more, until the garlic becomes incredibly fragrant and releases its aromatic oils. Be careful not to burn the garlic.
- Incorporate the 500 grams (3 cups) of cold cooked day-old rice into the skillet. Toss the rice thoroughly with the sautéed onions and garlic, breaking up any clumps, until everything is well combined.
- Once combined, spread the rice and onion mixture into an even layer across the bottom of the skillet. Allow it to fry, undisturbed, for 4-5 minutes. This step is crucial for developing a delicious crispy texture on the rice.
- Pour the 45 mL (3 tablespoons) of light soy sauce evenly over the rice. Using a wooden spoon or spatula, scrape the rice from the bottom of the skillet, stirring the soy sauce thoroughly into the rice.
- Thirteenth Step: Add the 150 grams (1 cup) of frozen peas and carrots blend and 75 grams (1/2 cup) of frozen corn kernels, along with the 10 mL (2 teaspoons) of toasted sesame oil, to the skillet. Work the frozen vegetables into the rice, tossing frequently, until they are defrosted, warmed through, and the rice appears dry and slightly toasted.
- Fourteenth Step: Remove the skillet from the heat. Return the crispy bacon and scrambled eggs to the pan, along with three-quarters of the thinly sliced green onions. Stir everything together gently to combine.
- Fifteenth Step: Serve the Breakfast Fried Rice immediately, garnished with the remaining fresh green onions. Offer additional soy sauce on the side for those who prefer more seasoning.
Tools You’ll Need
- Large 30 cm (12-inch) skillet or wok
- Slotted spoon
- Rubber spatula
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or sturdy spatula for frying rice
- Sharp knife
- Cutting board
Essential Success Tips
- Use cold, day-old rice: This is the golden rule for fried rice. Freshly cooked rice is too moist and will result in a sticky, clumpy dish. Cold rice grains separate beautifully.
- Don't overcrowd the pan: Cook in batches if necessary, especially if doubling the recipe, to ensure proper frying and browning rather than steaming.
- High heat is your friend: Once the rice is added, keep the heat medium-high to achieve those coveted slightly crispy, toasted bits.
- Scramble eggs gently: Avoid overcooking the eggs; they should be just set and still slightly soft for the best texture when mixed into the rice.
- Taste and adjust: Before serving, always taste the fried rice and adjust seasoning with extra soy sauce or a pinch of salt if needed.
Professional Cooking Secrets
- For an extra layer of flavor, render the bacon until it's very crispy, then use a small amount of that savory fat to cook the eggs and sauté the aromatics. This infuses the entire dish with a rich, smoky depth.
- Consider a dash of white pepper along with the black pepper for a more authentic Asian fried rice profile, particularly when seasoning the eggs. It provides a subtle, unique heat.
- To achieve restaurant-quality "wok hei" (breath of the wok), ensure your skillet or wok is exceptionally hot before adding the rice, and don't stir it too often during the initial frying stage, allowing a slight crust to form.
Notes
- Storage: Leftover Breakfast Fried Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
- Variations: Feel free to add other cooked proteins like diced ham, leftover chicken, or even shrimp. For extra spice, a dash of sriracha or chili flakes can be added.
- Vegetarian Option: Omit the bacon and use a neutral oil (like canola or vegetable) instead of bacon fat. Increase butter to 45 grams (3 tablespoons) and consider adding some smoked paprika for a smoky flavor.
Frequently Asked Questions
Can I use fresh rice instead of day-old rice?
While possible, it's highly recommended to use cold, day-old rice. Freshly cooked rice has too much moisture, which can make your fried rice clumpy and soggy rather than light and fluffy with distinct grains. If you must use fresh rice, spread it on a baking sheet and let it cool completely in the refrigerator for at least an hour to dry out.
What kind of soy sauce should I use?
Light soy sauce is generally preferred for fried rice as it provides savory flavor without making the dish too dark or salty. If using dark soy sauce, use it sparingly or dilute it slightly, as its primary purpose is color and a deeper umami.
Can I add other vegetables?
Absolutely! Breakfast Fried Rice is incredibly versatile. Feel free to incorporate finely chopped bell peppers, mushrooms, shredded cabbage, or spinach. Add them with the peas and carrots, ensuring they are cooked until tender-crisp.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 25g, Fat: 30g, Carbs: 45g (approximate per serving based on ingredients)
Allergy Information
Contains eggs and soy. This dish is naturally gluten-free if using tamari instead of regular soy sauce and ensuring bacon is gluten-free. For a dairy-free version, use a plant-based butter alternative.
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