Introduction

Breakfast fried rice is a flavorful and hearty way to start your day, combining crispy bacon, fluffy scrambled eggs, and savory soy sauce-infused rice. This dish is quick to prepare and a great use for leftover rice, making mornings both simple and delicious.

A white ceramic bowl filled with fried rice showing three main layers: the bottom layer of light brown cooked rice scattered throughout, the middle layer includes bright yellow scrambled eggs and small chunks of reddish-brown crispy bacon, and the top layer is sprinkled with fresh green sliced scallions and yellow corn kernels mixed evenly. A gold spoon is placed partly inside the bowl on the right side, resting on the food. The bowl is set on a white marbled surface. In the top right corner, a wooden bowl holds more sliced green scallions. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 slices bacon, chopped
4 large eggs
¼ tsp kosher salt
¼ tsp ground pepper
2 tbsp butter
1 medium white onion, diced
2 cloves garlic, minced
3 cups cold cooked rice
3 tbsp soy sauce
2 tsp toasted sesame oil
1 cup frozen peas and carrots
½ cup frozen corn
4 green onions, sliced

Instructions

Step 1: Line a plate with paper towels and set aside. Add chopped bacon to a cold 12-inch skillet or wok, then place over medium heat. Cook the bacon, stirring occasionally, until crisp and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and drain on the prepared plate.
Step 2: While the bacon cooks, crack the eggs into a bowl and season with kosher salt and ground pepper. Lightly beat with a fork.
Step 3: Drain all but 2 tablespoons of bacon fat from the skillet. Pour in the beaten eggs and swirl to coat the pan bottom. Cook 1–2 minutes until edges set, then gently scrape edges toward the center to scramble. Continue cooking and scrambling in 1–2 minute intervals until eggs are softly scrambled to your liking. Remove eggs from pan and set aside.
Step 4: Increase heat to medium-high. Add butter and cook until melted and foaming. Add diced onion, tossing to coat, and sauté until translucent, about 5–6 minutes. Add minced garlic and cook, stirring constantly, for about 1 minute until fragrant.
Step 5: Add cold cooked rice to the skillet, tossing with onions and garlic to combine evenly. Press the rice mixture into an even layer and cook without stirring for 4–5 minutes to let it develop some texture.
Step 6: Pour soy sauce evenly over the rice. Use a wooden spoon to loosen and stir the rice, distributing the soy sauce throughout. Add frozen peas and carrots, frozen corn, and toasted sesame oil. Toss frequently until vegetables are warmed through and rice looks dry.
Step 7: Remove skillet from heat. Stir in the cooked bacon, scrambled eggs, and sliced green onions. Serve immediately, offering additional soy sauce on the side if desired.

Tips & Variations

For extra flavor, try adding a splash of rice vinegar or a pinch of red pepper flakes when you add the soy sauce.
Use day-old rice chilled in the refrigerator to prevent mushy fried rice.
Substitute bacon with diced ham or cooked sausage for a different protein.
Feel free to swap out frozen vegetables for fresh ones like bell peppers or snap peas based on your preference.

Storage

Store leftover breakfast fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, stirring occasionally, until heated through to maintain texture. Avoid microwaving if possible to keep the rice from becoming soggy.

How to Serve

A close-up view of a bowl filled with fried rice showing about three layers: the bottom layer contains light brown cooked rice with a slightly glossy texture, the middle layer includes small chunks of yellow scrambled egg and crispy dark red pieces of bacon scattered throughout, and the top layer features green peas, corn kernels, diced carrots, and green onion slices adding vibrant color. The bowl is white with a smooth surface and a gold spoon resting inside. The image is set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of cold cooked rice?

Cold, day-old rice is ideal because it’s drier and less sticky, which helps achieve the perfect fried rice texture. Freshly cooked rice tends to be too moist and can become mushy when fried.

Is it necessary to use bacon fat for cooking the eggs?

Using bacon fat adds great flavor to the eggs, but you can substitute it with butter or oil if you prefer a milder taste or want a lower-fat option.

Breakfast Fried Rice Recipe

Print Recipe

★★★★★

4.5 from 99 reviews

This Breakfast Fried Rice is a flavorful and hearty dish combining crispy bacon, fluffy scrambled eggs, and savory vegetables all tossed together with soy sauce and toasted sesame oil. Perfect for a delicious and satisfying start to your day, this recipe brings a classic take on fried rice using simple ingredients and easy stovetop cooking.

Author: Lila
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Frying
Cuisine: American Fusion

Ingredients

Scale

Pork and Eggs

6 slices bacon (chopped)
4 large eggs
¼ tsp kosher salt
¼ tsp ground pepper

Vegetables and Aromatics

2 tbsp butter
1 medium white onion (diced)
2 cloves garlic (minced)
1 cup frozen peas and carrots
½ cup frozen corn
4 green onions (sliced)

Rice and Seasonings

3 cups cold cooked rice
3 tbsp soy sauce
2 tsp toasted sesame oil

Instructions

Prepare the bacon: Line a plate with paper towels to absorb excess grease and set it aside. Place the chopped bacon in a cold 12-inch skillet or wok. Turn the heat to medium and cook the bacon, stirring occasionally, for about 10 minutes until the fat is rendered and the bacon is crisp. Use a slotted spoon to remove the bacon and place it on the prepared plate to drain.
Beat the eggs: While the bacon cooks, crack the eggs into a bowl. Add ¼ teaspoon kosher salt and ¼ teaspoon ground pepper, then lightly beat with a fork until combined.
Scramble the eggs: Drain all but 2 tablespoons of bacon fat from the skillet. Pour the beaten eggs into the skillet and swirl to coat the bottom. Cook the eggs for 1-2 minutes until the edges begin to set. Using a rubber spatula, gently scrape the edges toward the center to start scrambling. Continue cooking and scrambling the eggs in 1-2 minute increments until they reach your desired consistency. Remove the eggs from the pan and set aside.
Sauté aromatics: Increase heat to medium-high and add butter. Once melted and foamy, add the diced onion, tossing to coat in the butter and bacon fat mixture. Sauté the onion until translucent, about 5 to 6 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Cook the rice: Add the cold cooked rice to the skillet with the onions and garlic. Toss well to combine. Press the rice mixture into an even layer and let it fry undisturbed for 4-5 minutes to develop a slight crust.
Season and add vegetables: Pour soy sauce evenly over the rice. Use a wooden spoon to loosen the rice from the pan’s bottom and stir the soy sauce thoroughly into the rice. Add the frozen peas and carrots along with the frozen corn and drizzle with toasted sesame oil. Toss frequently until the vegetables are defrosted, warmed through, and the rice appears dry.
Finish the dish: Remove the skillet from the heat. Fold in the crispy bacon, scrambled eggs, and sliced green onions. Serve immediately with extra soy sauce if desired.

Notes

Use cold, day-old rice for best texture and to prevent clumping.
Adjust soy sauce quantity based on your salt preference.
Feel free to substitute the frozen vegetables with fresh alternatives or any mixed veggies you prefer.
For a vegetarian version, omit bacon and replace it with sautéed mushrooms or smoked tofu.
Make sure the skillet is hot enough to fry the rice properly for a nice texture.

Keywords: Breakfast Fried Rice, Bacon Fried Rice, Easy Fried Rice, Egg Fried Rice, Breakfast Recipes