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Breakfast Fried Rice Recipe

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★★★★★

4.6 from 111 reviews

A simple and delicious Breakfast Fried Rice recipe featuring cold cooked rice, crispy bacon, soft scrambled eggs, mixed vegetables, and flavorful seasonings. This easy skillet dish is perfect for using leftover rice and comes together quickly for a satisfying morning meal with optional spicy and fresh toppings.

Ingredients

Scale

Main Ingredients

  • 3 cups cold cooked rice, preferably day old (Jasmine or any rice you prefer)
  • 3 slices bacon, chopped small (or ham or smoked turkey as alternatives)
  • 3 large eggs, lightly beaten with a pinch of salt
  • 1 cup mixed vegetables (peas, carrots, corn; frozen works fine)
  • 3 scallions, thinly sliced, plus extra for topping
  • 2 garlic cloves, minced (or 1/4 teaspoon garlic powder as a substitute)
  • 2 to 3 tablespoons soy sauce (low sodium preferred, tamari is an alternative)
  • 1 teaspoon sesame oil (optional)
  • 1 to 2 tablespoons neutral oil for frying (canola or peanut oil recommended)
  • Chili crisp or sriracha for serving (optional, for a spicy kick)

Instructions

  1. Cook the bacon: Heat a large skillet or wok over medium heat. Add the chopped bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon to a plate, leaving the drippings in the pan for flavor.
  2. Scramble the eggs: Reduce heat to medium-low, add the beaten eggs to the pan, and gently scramble until just set, soft, and slightly shiny. Remove the eggs with the bacon onto the plate.
  3. Sauté the garlic: Increase heat to medium-high. If the pan looks dry, add a small drizzle of oil. Toss in the minced garlic and stir for 10 to 15 seconds until fragrant, being careful not to burn it.
  4. Toast the rice: Add the cold rice to the pan, spreading it out evenly. Allow it to sit undisturbed for about 45 seconds so it toasts slightly, then stir. Repeat this once or twice. It is normal for the rice to look clumpy initially.
  5. Add vegetables and scallions: Stir in the mixed veggies and most of the sliced scallions. Cook for 2 to 3 minutes until the veggies are warmed through and the rice develops some golden, crispy bits. Avoid overcrowding the pan to prevent steaming.
  6. Combine ingredients and season: Return the cooked bacon and scrambled eggs to the pan. Pour soy sauce around the edges so it sizzles, and add a small drizzle of sesame oil if using. Toss everything together until combined and heated through. Taste and add salt if needed.
  7. Rest and serve: Turn off the heat and let the fried rice sit for 30 seconds to relax. Serve in bowls, topped with extra scallions and chili crisp or sriracha if desired.

Notes

  • Use cold rice for the best texture; fresh rice can be used if cooled quickly on a tray.
  • Keep heat high but not too intense to avoid burning garlic and other ingredients.
  • Let the rice sit briefly without constant stirring to develop crisp bits.
  • Pour soy sauce slowly around the edges to allow even evaporation and coating.
  • Alternative protein options include ham, rotisserie chicken, sausage, or pressed tofu.
  • Large skillet or wok recommended for proper space and heat control.
  • Store leftovers cooled in an airtight container in the fridge for up to 3 days; reheat in skillet or microwave.
  • Serve with scallions, chili crisp, toasted sesame seeds, or a side cucumber salad for freshness.

Keywords: breakfast fried rice, easy fried rice recipe, leftover rice recipe, skillet fried rice, bacon fried rice, quick breakfast

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