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Breakfast Fried Rice

Breakfast Fried Rice: A Hearty Start to Your Day

This Breakfast Fried Rice combines savory bacon and vibrant vegetables for a hearty start to your day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 4 cups Cold Cooked Rice Using day-old rice is ideal.
  • 2 tablespoons Butter Substitute with olive oil for a lighter version.
For the Protein
  • 6 slices Bacon Turkey bacon or sausage can be used instead.
  • 4 large Eggs Whisk lightly.
For the Flavor
  • 3 tablespoons Soy Sauce Opt for low-sodium for a healthier version.
  • 1 tablespoon Toasted Sesame Oil Can be replaced with other oils.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Ground Pepper Freshly cracked is preferred.
For the Vegetables
  • 1 medium White Onion Yellow onion works as a substitute.
  • 2 cloves Garlic Use fresh for best results.
  • 1 cup Frozen Peas and Carrots Fresh veggies can be swapped.
  • 1 cup Frozen Corn Feel free to omit.
  • 2 stalks Green Onions Chives can be used instead.

Equipment

  • Skillet
  • bowl
  • Spatula

Method
 

Cook the Bacon
  1. Place a cold skillet over medium heat and add diced bacon. Cook for about 10 minutes until crispy and golden.
  2. Transfer cooked bacon to a plate lined with paper towels to drain excess grease, leaving drippings in the skillet.
Scramble the Eggs
  1. In a bowl, beat eggs with a pinch of salt and ground pepper. Pour into the skillet and scramble for 3-4 minutes until cooked but still soft.
  2. Remove scrambled eggs from skillet and keep warm.
Sauté the Onion
  1. Increase heat to medium-high, add butter and melt. Add diced onion and sauté for 5-6 minutes until translucent.
Add the Garlic
  1. Add minced garlic to the skillet and sauté for an additional minute until fragrant.
Fry the Rice
  1. Stir in cold cooked rice, breaking up clumps. Let fry undisturbed for about 4-5 minutes until some grains are golden and crispy.
Incorporate the Vegetables
  1. Stir in soy sauce, toss until evenly coated. Add frozen peas, carrots, and corn, stirring for another 3-4 minutes until heated.
Combine Everything
  1. Remove from heat and gently fold in bacon, scrambled eggs, and sliced green onions until combined. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Use cold, day-old rice for best texture and avoid overcrowding the skillet when adding vegetables.

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