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Breakfast Fried Rice Recipe

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★★★★★

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.

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

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

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