Introduction

Breakfast fried rice is a comforting and versatile dish that transforms leftover rice into a savory morning meal. Packed with bacon, eggs, vegetables, and a splash of soy sauce, it’s quick to prepare and full of flavor. Whether you’re rushing breakfast or craving a savory start, this recipe delivers satisfying results every time.

A light blue bowl with a brown rim holds a colorful fried rice dish topped with a fried egg in the center; the egg has a bright yellow yolk with slightly crispy edges. The fried rice is mixed with small pieces of golden scrambled eggs, dark brown chunks of pork, red diced peppers, and green chopped green onions sprinkled on top. A silver spoon rests on the right side inside the bowl. The bowl sits on a white marbled surface, with a small white bowl of green onions blurry in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cold cooked rice, preferably day old
3 slices bacon, chopped small (or ham, smoked turkey)
3 large eggs, lightly beaten with a pinch of salt
1 cup mixed veggies (peas, carrots, corn), frozen is fine
3 scallions, thinly sliced, plus extra for topping
2 garlic cloves, minced (or garlic powder as substitute)
2 to 3 tablespoons soy sauce (low sodium or tamari works)
1 teaspoon sesame oil (optional)
1 to 2 tablespoons neutral oil for frying (canola or peanut)
Chili crisp or sriracha, to serve (optional)

Instructions

Step 1: Heat a large skillet or wok over medium heat until hot. Add the chopped bacon and cook until crisp, about 5 to 6 minutes. Transfer bacon to a plate but keep the drippings in the pan for flavor.
Step 2: Reduce heat to medium low. Pour in the beaten eggs and gently scramble until just set, soft and shiny. Slide the eggs out with the bacon onto the plate.
Step 3: Increase heat to medium high. Add a little neutral oil if the pan is dry. Stir in the minced garlic and cook for 10 to 15 seconds until fragrant, being careful not to burn it.
Step 4: Add the cold rice, spreading it out in the pan. Let it sit undisturbed for about 45 seconds to toast, then stir. Repeat once or twice to develop some golden bits. Don’t worry if the rice looks clumpy at first.
Step 5: Stir in the mixed vegetables and most of the scallions. Cook until the veggies are heated through and the rice is nicely browned, about 2 to 3 minutes. If the pan steams, give the rice more space by loosening it.
Step 6: Return the bacon and eggs to the pan. Pour soy sauce around the edges so it sizzles, then add a drizzle of sesame oil if using. Toss everything together until well mixed. Taste and add salt if needed.
Step 7: Turn off the heat and let the fried rice rest for 30 seconds. Serve in bowls topped with extra scallions and chili crisp or sriracha if desired.

Tips & Variations

Use day-old rice chilled in the fridge to avoid sogginess; fresh rice can be cooled quickly on a tray.
For bigger egg ribbons, scramble eggs less and fold them in at the end instead of scrambling fully first.
Skip bacon and add mushrooms with smoked paprika plus edamame for a vegetarian-friendly version.
Add chopped kimchi and a splash of its juice for a tangy, spicy twist; top with a fried egg.
Finish with a squeeze of lime and fresh cilantro for a bright, herby note.
Use a large skillet or wok for best heat control and space to develop crispy rice bits.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of water or oil to refresh, or use the microwave in short bursts, fluffing between sessions. This dish often tastes even better the next day as the flavors meld.

How to Serve

A bowl with light blue inside and a brown rim holds fried rice with several layers visible: the base is white and slightly browned rice mixed with small pieces of red bell pepper and scrambled yellow egg bits, followed by dark brown crispy pork chunks spread evenly, topped with chopped bright green spring onions scattered all over and a sunny-side-up egg with a golden runny yolk placed at the center. A silver spoon rests on the right inside edge of the bowl. The bowl is placed on a white marbled surface. 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?

Yes, but spread fresh rice on a tray and chill it in the fridge for 20 to 30 minutes to firm it up. This helps prevent clumping and results in better frying.

What can I use instead of bacon?

You can substitute ham, rotisserie chicken, crumbled sausage, or pressed tofu. Crisp the tofu well in the pan for a nice texture.

Do I need a wok to make this dish?

No, a large skillet works just fine. The important factors are enough space to spread the rice and good heat control. Use what you have!

Can I add frozen vegetables straight into the pan?

Absolutely. If they seem very icy, rinse and pat dry to avoid excess moisture that might steam the rice.

How do I keep fried rice from getting soggy?

Use cold rice, a hot pan, and avoid overcrowding. Let the rice sit undisturbed briefly for crisping, and add liquid seasonings gradually to prevent pooling.

Is this dish only for breakfast?

Not at all! It’s great for any meal—breakfast, lunch, or dinner. We often enjoy it with a fried egg on top or a side of pickled veggies.

Can I make it gluten free?

Yes, use tamari or gluten-free soy sauce and check bacon labels to ensure gluten-free status. The rest of the ingredients are naturally gluten free.

What oil is best for frying?

Neutral high-heat oils like peanut, canola, or avocado oil are ideal. Olive oil’s flavor might compete with the soy and sesame in the dish.