Description
This flavorful Breakfast Fried Rice recipe combines crispy bacon, scrambled eggs, and vibrant vegetables with cold cooked rice, all stir-fried and seasoned with soy sauce and toasted sesame oil for a satisfying morning meal.
Ingredients
Scale
Meats & Eggs
- 6 slices bacon, chopped
- 4 large eggs
Vegetables
- 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 & Oils
- 3 cups cold cooked rice
- 2 tablespoons butter
- 3 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
Spices
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Instructions
- Prepare bacon: Line a plate with paper towels to drain the bacon later. Add the chopped bacon to a cold 12-inch skillet or wok. Heat over medium, cooking and stirring occasionally for about 10 minutes until the bacon is crisp and the fat has rendered. Remove the bacon using a slotted spoon and set aside to drain on the paper towels.
- Beat eggs: While the bacon cooks, crack the eggs into a bowl. Add 1/4 teaspoon kosher salt and 1/4 teaspoon ground pepper, then lightly beat with a fork until combined.
- Cook scrambled eggs: Drain all but 2 tablespoons of bacon fat from the skillet. Pour in the beaten eggs and swirl to coat the bottom. Cook for 1-2 minutes until the edges begin to set, then gently scrape the edges toward the center with a rubber spatula to scramble. Allow the eggs to cook and set for another 1-2 minutes, scrambling again. Repeat once or twice more until the eggs are cooked to your liking. Remove the scrambled eggs and set aside.
- Sauté aromatics: Increase heat to medium-high. Add butter and melt until foaming. Add diced onion and toss to coat in the butter and remaining bacon fat. Sauté until translucent, about 5-6 minutes. Add minced garlic and stir constantly for about 1 minute until fragrant.
- Cook rice: Add cold cooked rice to the skillet and mix well with the onions and garlic. Press the rice mixture into an even layer and let fry undisturbed for 4-5 minutes to create a slight crisp layer.
- Season and stir fry: Pour soy sauce evenly over the rice. Loosen and stir the rice using a wooden spoon to incorporate the soy sauce. Add frozen peas and carrots, frozen corn, and toasted sesame oil. Toss frequently, cooking until the vegetables are defrosted and warmed through and the rice appears dry and slightly crispy.
- Combine and serve: Remove skillet from heat. Stir the cooked bacon, scrambled eggs, and sliced green onions into the rice mixture. Serve immediately with additional soy sauce if desired.
Notes
- For best texture, use cold cooked rice that has been refrigerated overnight.
- You can substitute bacon with ham or sausage if preferred.
- Adjust soy sauce quantity for your preferred saltiness level.
- This recipe can be doubled for larger servings easily.
- Use a wok if available for better heat distribution and stir-frying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: breakfast fried rice, bacon fried rice, scrambled eggs fried rice, easy breakfast recipe, bacon and eggs rice
