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–+ servings
Breakfast Fried Rice

Easy Breakfast Fried Rice with Bacon and Eggs for Busy Mornings

This Breakfast Fried Rice packs protein and flavor into a quick and delicious morning meal, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fried Rice
  • 4 slices Bacon Substitute with turkey bacon for a lighter option.
  • 2 large Eggs Vegan? Try tofu scramble instead!
  • 1 teaspoon Kosher Salt Reduce if using soy sauce that's already salty.
  • 1 teaspoon Ground Pepper Freshly ground pepper gives the best taste.
  • 1 tablespoon Butter Feel free to replace with olive or coconut oil for dairy-free cooking.
  • 1 medium White Onion A yellow onion works well as a substitute.
  • 2 cloves Garlic Garlic powder is a handy alternative when short on fresh garlic.
  • 3 cups Cold Cooked Rice Leftover rice is best or try quinoa for a fun twist.
  • 2 tablespoons Soy Sauce Opt for low-sodium soy sauce to keep it healthier.
  • 1 teaspoon Toasted Sesame Oil Essential for that authentic taste, but you can skip it if you don’t have any.
  • 1 cup Frozen Peas and Carrots Mixed frozen veggies make a great alternative.
  • 1 cup Frozen Corn Fresh corn is a wonderful substitute in season.
  • 2 tablespoons Green Onions Chives are a perfect substitute if needed.

Equipment

  • skillet

Method
 

Step-by-Step Instructions for Breakfast Fried Rice
  1. In a cold skillet, add chopped bacon and heat to medium. Cook for about 8-10 minutes, or until crispy and golden brown. Remove from skillet and drain excess grease.
  2. In the same skillet, beat together eggs with a pinch of kosher salt and ground pepper. Pour into the pan over medium heat and scramble for about 3-4 minutes until softly set, then set aside.
  3. Increase heat to medium-high and melt a tablespoon of butter in the skillet. Add diced white onions and sauté for about 3-4 minutes until translucent, then add minced garlic and stir for an additional minute.
  4. Add cold cooked rice to the skillet, spreading it out. Let it fry undisturbed for about 4-5 minutes until slightly golden and crispy.
  5. Pour in soy sauce and stir. Fold in frozen peas and carrots, along with a splash of toasted sesame oil, stirring for about 2-3 minutes until heated through.
  6. Remove from heat and gently fold in cooked bacon and scrambled eggs. Add sliced green onions, mixing carefully.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 16gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 180mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Allow rice to cool completely before frying to prevent it from becoming mushy. Don’t overcrowd the pan to achieve crispy bits.

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