Name: Breakfast Fried Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American Fusion
Ingredients: 6 slices bacon (chopped); 4 large eggs; 1 medium white onion (diced); 2 cloves garlic (minced); 1 cup frozen peas and carrots; 1/2 cup frozen corn; 4 green onions (sliced); 3 cups cold cooked rice; 3 tablespoons soy sauce; 2 teaspoons toasted sesame oil; 1/4 teaspoon kosher salt; 1/4 teaspoon ground pepper; 2 tablespoons butter

Jump to Recipe

If you’ve been on the lookout for a hearty, flavorful way to kickstart your mornings, this Breakfast Fried Rice recipe is the perfect answer. It transforms simple pantry staples into a vibrant and comforting dish packed with crispy bacon, fluffy scrambled eggs, and a colorful medley of vegetables all brought together by savory soy sauce and fragrant sesame oil. This dish is not only a feast for your taste buds but also an excellent way to use leftover rice, making it a go-to for busy mornings or lazy weekends when you crave something warm and satisfying.

Breakfast Fried Rice Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is a breeze, and each one plays a special role in creating the perfect balance of flavors and textures in your Breakfast Fried Rice. Freshness, seasoning, and a mix of textures come together beautifully here.

Bacon, 6 slices (chopped): Adds smoky richness and crispy texture that elevates every bite.
Eggs, 4 large: Provide the creamy, fluffy element that makes this dish truly comforting.
Kosher salt, ¼ tsp: Enhances the natural flavors without overpowering the dish.
Ground pepper, ¼ tsp: Adds just the right touch of mild heat and aroma.
Butter, 2 tbsp: Brings a luxurious richness to the sautéed onions and overall dish.
White onion, 1 medium (diced): Offers sweetness and softness to contrast the crunchier ingredients.
Garlic, 2 cloves (minced): Infuses a delightful punch of fragrant flavor.
Cold cooked rice, 3 cups: The backbone of the recipe; day-old rice works best to avoid mushiness.
Soy sauce, 3 tbsp: Provides savory depth and a perfect umami boost.
Toasted sesame oil, 2 tsp: Adds that nutty aroma that makes breakfast fried rice truly special.
Frozen peas and carrots, 1 cup: Bring color, sweetness, and a fresh veggie crunch.
Frozen corn, ½ cup: Adds natural sweetness and pops of color throughout the dish.
Green onions, 4 (sliced): Sprinkle on top for fresh, mild oniony brightness and a great finish.

How to Make Breakfast Fried Rice

Step 1: Crisp the Bacon

Start with a cold skillet or wok and add the chopped bacon. Heating slowly allows the bacon fat to render beautifully, creating that irresistible crispiness we all crave. Stir occasionally for about 10 minutes until your kitchen smells incredible and the bacon pieces are perfectly crisp. Then, drain them on paper towels to keep the texture just right.

Step 2: Prepare the Eggs

While the bacon is working its magic, beat the eggs gently with a pinch of salt and pepper. You want these eggs tender and fluffy, so cook them gently in the reserved bacon fat, swirling the pan and lightly scrambling a few times. Removing them after a few minutes keeps them from overcooking and ensures they stay moist and soft, ready to fold back into the rice later.

Step 3: Sauté the Aromatics

Turn your heat higher and melt butter in the skillet. Toss in diced onion and cook until translucent and sweet, about 5 to 6 minutes. Add mince garlic and stir constantly for another minute – this step fills your kitchen with the fragrant invitation to breakfast perfection.

Step 4: Fry the Rice

Next, add your cold cooked rice, mixing it thoroughly with the onions and garlic. Press the rice into an even layer and let it cook undisturbed for several minutes—this step allows the rice to develop a lovely texture and slight crisp that makes this dish shine.

Step 5: Season and Combine

Pour soy sauce over the rice and use a wooden spoon to loosen it from the pan, stirring well to evenly coat every grain. Add the frozen peas, carrots, and corn along with toasted sesame oil, tossing frequently until the veggies defrost and heat through, and the rice feels perfectly dry and savory.

Step 6: Finish with the Good Stuff

Remove the skillet from heat and gently fold in the crispy bacon, fluffy scrambled eggs, and fresh green onions. This final step layers in texture, flavor, and that bright freshness that makes your Breakfast Fried Rice utterly delicious and irresistible.

How to Serve Breakfast Fried Rice

Garnishes

Finish your dish with extra sliced green onions or a drizzle of soy sauce for added zest. If you enjoy a little heat, a sprinkle of crushed red pepper flakes or a dash of Sriracha pairs beautifully with the savory flavors.

Side Dishes

Though this Breakfast Fried Rice stands proudly on its own, serving it alongside steamed dumplings or a simple cucumber salad can turn your meal into a vibrant feast. Fresh fruit or a light miso soup also complement the rich flavors wonderfully.

Creative Ways to Present

For a fun twist, try serving your Breakfast Fried Rice in hollowed-out bell peppers or lettuce cups for a fresh, hand-held version. You can also top it with a perfectly fried sunny-side-up egg to add extra richness and visual appeal—like a breakfast bowl that’s Instagram-worthy and utterly satisfying.

Make Ahead and Storage

Storing Leftovers

Leftover Breakfast Fried Rice keeps well in an airtight container in the refrigerator for up to 3 days. It’s a fantastic option for next-day meals, saving you time without sacrificing flavor.

Freezing

You can freeze this dish by portioning it into freezer-safe containers. Freeze for up to 2 months and thaw overnight in the fridge before reheating. Just be mindful that some vegetables may soften slightly upon freezing, but the overall flavor remains delicious.

Reheating

Reheat your Breakfast Fried Rice in a skillet over medium heat with a splash of water or oil to revive its moisture and texture. Stir frequently to warm everything evenly and bring back that freshly cooked taste.

FAQs

Can I make Breakfast Fried Rice vegetarian?

Absolutely! Simply omit the bacon and consider adding extra vegetables or tofu to boost protein and texture. Using a plant-based seasoning can keep it flavorful and just as satisfying.

What type of rice works best?

Day-old cooked rice is ideal because it’s firmer and less sticky, preventing your fried rice from becoming mushy. Jasmine or long-grain rice works beautifully, but feel free to use what you have on hand.

Can I use fresh vegetables instead of frozen?

Yes, fresh peas, carrots, and corn are wonderful alternatives. Just make sure to dice them small so they cook evenly and quickly during the stir-frying process.

Is Breakfast Fried Rice suitable for meal prep?

Definitely! It stores and reheats well, making it a perfect option for busy mornings. This dish gives you a tasty and filling meal that you can enjoy throughout the week with minimal effort.

How do I adjust the seasoning?

Seasoning is flexible to your taste—start with the soy sauce amount suggested and add more if you prefer a saltier punch. Freshly ground black pepper can always be increased for a touch of spice, and a splash of sesame oil added at the end enhances the nutty flavor beautifully.

Final Thoughts

Breakfast Fried Rice is truly a champion of easy, delicious morning cooking. It blends simple ingredients into a harmonious dish that’s satisfying, colorful, and packed with flavor. Once you try this recipe, it’s bound to become a staple in your breakfast repertoire—so go ahead, cook it up, and enjoy every comforting bite with enthusiasm!

Breakfast Fried Rice Recipe

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★★★★★

5.1 from 24 reviews

A savory and satisfying Breakfast Fried Rice recipe featuring crispy bacon, scrambled eggs, and a medley of vegetables, all stir-fried with soy sauce and toasted sesame oil for a perfect morning meal.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stir-fry
Cuisine: American Fusion
Diet: Low Lactose

Ingredients

Scale

Meat 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)

Rice and Seasonings

3 cups cold cooked rice
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
2 tablespoons butter

Instructions

Prepare Bacon: Line a plate with paper towels and set aside. Add chopped bacon to a cold 12-inch skillet or wok. Heat over medium heat, stirring occasionally, until the bacon fat renders and the bacon is crisp, about 10 minutes. Remove bacon with a slotted spoon and transfer to the prepared plate to drain.
Beat Eggs: While the bacon cooks, crack eggs into a bowl. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon ground pepper. Lightly beat with a fork until combined.
Scramble Eggs: Drain all but 2 tablespoons of bacon fat from the skillet. Pour the beaten eggs into the skillet, swirling to coat the bottom. Cook for 1-2 minutes until edges are set. Using a rubber spatula, gently scrape edges toward the center to scramble the eggs. Cook another 1-2 minutes, then repeat scrambling 1-2 more times until eggs are cooked to desired consistency. Remove eggs from pan and set aside.
Sauté Aromatics: Increase heat to medium-high. Add butter to the skillet and heat until melted and foamy. Add diced onion and toss to coat in fat. Sauté until translucent, about 5-6 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
Cook Rice: Add cold cooked rice to the skillet, tossing with onion and garlic to combine well. Press the rice mixture into an even layer and let it fry undisturbed for 4-5 minutes to develop a slight crust.
Season Rice: Pour soy sauce evenly over the rice. Using a wooden spoon, loosen the rice from the pan’s bottom and stir the soy sauce throughout the rice.
Add Vegetables and Oil: Add frozen peas and carrots, frozen corn, and toasted sesame oil to the skillet. Toss frequently to work the vegetables into the rice until vegetables are defrosted and warmed through and rice looks mostly dry.
Combine Ingredients and Serve: Remove skillet from heat. Stir in cooked bacon, scrambled eggs, and sliced green onions. Serve immediately with additional soy sauce on the side if desired.

Notes

Use cold cooked rice for best texture; freshly cooked rice is too moist and can make the dish mushy.
Adjust soy sauce quantity to taste if you prefer a saltier or milder flavor.
To make the dish vegetarian, omit bacon and use vegetable oil instead of bacon fat and butter.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For extra heat, add a dash of chili flakes or sriracha.