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Breakfast Fried Rice Recipe

Breakfast Fried Rice Recipe
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★★★★★

5.2 from 7 reviews

A savory and satisfying Breakfast Fried Rice recipe featuring crispy bacon, fluffy scrambled eggs, and a mix of colorful vegetables. This easy skillet dish combines cold cooked rice with aromatic garlic, onion, and a perfectly balanced blend of soy sauce and toasted sesame oil for a delicious start to your day.

Ingredients

Scale

Protein

  • 6 slices bacon, chopped
  • 4 large eggs

Vegetables

  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots
  • ½ cup frozen corn
  • 4 green onions, sliced

Staples & Seasoning

  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons butter
  • 3 cups cold cooked rice
  • 3 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil

Instructions

  1. Prepare the Bacon: Line a plate with paper towels. Add chopped bacon to a cold 12” skillet or wok, then heat to medium. Cook, stirring occasionally, until bacon is crisp and fat has rendered, about 10 minutes. Remove bacon with a slotted spoon, transfer to the paper-towel-lined plate to drain excess fat.
  2. Beat and Cook the Eggs: While the bacon cooks, crack eggs into a bowl and season with ¼ teaspoon kosher salt and ¼ teaspoon ground pepper. Lightly beat with a fork. Drain all but 2 tablespoons of bacon fat from the skillet. Pour in eggs and swirl to coat the pan bottom. Cook for 1-2 minutes until edges set, then gently scrape edges toward the center to scramble. Repeat this gently folding technique 1-2 more times until eggs are fully scrambled to your liking. Remove eggs from pan and set aside.
  3. Sauté Aromatics: Increase heat to medium-high. Add butter and let it melt and foam. Add diced onion, tossing to coat in butter, and sauté until translucent, about 5-6 minutes. Add minced garlic and cook stirring constantly until fragrant, about 1 minute.
  4. Fry the Rice: Add cold cooked rice to the skillet. Toss to combine well with onions and garlic. Spread the rice mixture into an even layer and let it fry undisturbed for 4-5 minutes to get a slight crust.
  5. Add Soy Sauce and Vegetables: Pour soy sauce evenly over the rice. Using a wooden spoon, loosen and stir the rice to incorporate the soy sauce. Add frozen peas and carrots, frozen corn, and toasted sesame oil. Toss frequently to defrost the vegetables and warm through until the rice appears dry and slightly crispy.
  6. Combine and Serve: Remove the skillet from heat. Stir in the cooked bacon, scrambled eggs, and sliced green onions. Serve the breakfast fried rice immediately with additional soy sauce if desired.

Notes

  • For best texture, use day-old cold cooked rice.
  • Adjust soy sauce quantity based on your salt preference.
  • You can substitute bacon with turkey bacon or mushrooms for a vegetarian option.
  • Use a wide skillet or wok for even cooking and easier tossing.
  • To elevate flavor, garnish with toasted sesame seeds or a drizzle of sriracha sauce.

Nutrition

Keywords: breakfast fried rice, bacon fried rice, easy breakfast recipes, scrambled eggs rice, Asian breakfast, skillet fried rice

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