Description
This flavorful Breakfast Fried Rice is a quick and satisfying way to use leftover rice, combined with crispy bacon, scrambled eggs, and colorful vegetables. The dish is seasoned with soy sauce and toasted sesame oil, creating a deliciously savory start to your day.
Ingredients
Scale
Meats and Eggs
- 6 slices bacon, chopped
- 4 large eggs
Produce
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 4 green onions, sliced
Grains and Oils
- 3 cups cold cooked rice
- 2 tablespoons butter
- 2 teaspoons toasted sesame oil
Seasonings
- 3 tablespoons soy sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Instructions
- Prepare Bacon: Line a plate with paper towels and set aside. Place chopped bacon into a cold 12-inch skillet or wok, then heat to medium. Cook, stirring occasionally, until the fat renders and bacon is crisp, about 10 minutes. Remove bacon with a slotted spoon and drain on the paper towels.
- Beat Eggs: While bacon cooks, crack eggs into a bowl and season with 1/4 teaspoon kosher salt and 1/4 teaspoon ground pepper. Lightly beat with a fork until combined.
- Cook Eggs: Drain all but 2 tablespoons of bacon fat from skillet. Add eggs, swirl to coat the bottom, and cook for 1-2 minutes until edges are set. Scrape edges towards center to scramble eggs gently. Continue cooking and scraping 1-2 minutes, repeating 1-2 times until eggs are scrambled to your desired consistency. Remove eggs and set aside.
- Sauté Aromatics: Increase heat to medium-high. Add butter and heat until melted and foamy. Add diced onion and toss to coat in fat. Sauté until translucent, 5-6 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Cook Rice: Add cold rice to skillet and toss with onions and garlic until well combined. Press rice into an even layer and cook undisturbed for 4-5 minutes to get a slight crisp.
- Season Rice and Add Veggies: Pour soy sauce over rice and use a wooden spoon to loosen rice from skillet bottom, stirring to mix in soy sauce evenly. Add frozen peas and carrots, frozen corn, and toasted sesame oil. Stir frequently and toss to combine until vegetables are defrosted and warmed through and rice is dry.
- Finish and Serve: Remove skillet from heat. Stir in cooked bacon, scrambled eggs, and sliced green onions. Serve immediately with extra soy sauce on the side if desired.
Notes
- Use cold, cooked rice for best texture to avoid mushiness.
- Feel free to substitute the bacon with turkey bacon or omit for a vegetarian variation.
- If you like your eggs firmer or softer, adjust cooking times accordingly.
- Add fresh vegetables like bell peppers or mushrooms for more color and flavor.
- Leftover fried rice tastes great reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 215mg
Keywords: breakfast fried rice, bacon fried rice, quick breakfast recipe, easy fried rice, scrambled egg fried rice
