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–+ servings
Breakfast Fried Rice

Easy Breakfast Fried Rice with Bacon for a Hearty Start

This Breakfast Fried Rice combines crispy bacon and fluffy scrambled eggs for a savory protein-packed morning meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Can substitute with turkey bacon or a meatless alternative.
  • 2 large Eggs No substitution recommended for the same texture.
  • 3 cups Cold Cooked Rice Using leftover rice yields the best texture.
For Flavor Enhancement
  • 1 teaspoon Kosher Salt Adjust according to personal taste.
  • 1/2 teaspoon Ground Pepper Freshly ground is recommended.
  • 1 tablespoon Butter Can swap for olive oil for a lighter option.
  • 2 tablespoons Soy Sauce Consider low-sodium varieties for gluten-free option.
  • 1 teaspoon Toasted Sesame Oil Optional but recommended for authentic flavor.
For Veggies
  • 1 medium White Onion Can be substituted with shallots or green onions.
  • 2 cloves Garlic Freshly minced is the best choice.
  • 1 cup Frozen Peas and Carrots Feel free to use other frozen veggies.
  • 1/2 cup Frozen Corn Can be omitted or replaced with different vegetables.
  • 2 stalks Green Onions Chives can be used as an alternative.

Equipment

  • Skillet
  • Bowl

Method
 

Step-by-Step Instructions
  1. Chop bacon into small pieces, place in a cold skillet, and cook on medium heat for about 10 minutes until crispy. Transfer to paper towels to drain.
  2. Beat eggs with salt and pepper, and pour into the same skillet with bacon grease over medium heat for 3-5 minutes, stirring until fluffy. Set aside.
  3. Increase heat to medium-high, add butter, melt, and sauté diced onions for 5-6 minutes until translucent. Add minced garlic and cook for 1 more minute.
  4. Add cold rice, spread it evenly, and fry undisturbed for 4-5 minutes until crispy.
  5. Drizzle soy sauce over the rice, add frozen peas, carrots, and corn, with sesame oil. Stir well and cook for another 3-4 minutes.
  6. Mix in cooked bacon and scrambled eggs, toss in sliced green onions, and cook for an additional 1-2 minutes. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 160mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 4mgCalcium: 2mgIron: 8mg

Notes

Perfect for customizing with your favorite vegetables or proteins. Leftover rice is ideal for best texture.

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