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Breakfast Fried Rice Recipe

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition

Keywords: breakfast fried rice, bacon fried rice, scrambled eggs, easy breakfast, stir-fry rice, savory breakfast, quick meal

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