Introduction

Breakfast fried rice is a quick and delicious way to start your day with a hearty, savory meal. Packed with bacon, eggs, vegetables, and flavorful seasonings, it’s a satisfying dish that uses leftover rice to create a comforting morning treat.

A white bowl filled with fried rice showing multiple layers: a base of light brown cooked rice mixed with golden scrambled eggs, bright yellow corn kernels, small green peas, and chopped spring onions scattered throughout. Dark brown crispy bacon pieces are mixed in, adding texture and color contrast. A golden spoon rests inside the bowl, slightly buried in the rice. In the background, there is a wooden bowl with chopped spring onions. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 slices bacon, chopped
4 large eggs
¼ tsp kosher salt
¼ tsp ground pepper
2 tbsp butter
1 medium white onion, diced
2 cloves garlic, minced
3 cups cold cooked rice
3 tbsp soy sauce
2 tsp toasted sesame oil
1 cup frozen peas and carrots
½ cup frozen corn
4 green onions, sliced

Instructions

Step 1: Line a plate with paper towels and set aside.
Step 2: Add chopped bacon to a cold 12” skillet or wok. Heat to medium and cook, stirring occasionally, until the fat renders and bacon is crisp, about 10 minutes. Remove bacon with a slotted spoon and transfer to the prepared plate to drain.
Step 3: While the bacon cooks, crack the eggs into a bowl. Season with ¼ tsp kosher salt and ¼ tsp ground pepper, then lightly beat with a fork.
Step 4: Drain all but 2 tablespoons of bacon fat from the skillet. Add the eggs and swirl to coat the bottom. Cook 1-2 minutes until the edges set. Use a rubber spatula to scrape the edges toward the center to scramble. Cook and set another 1-2 minutes, then scramble again. Repeat 1-2 more times until eggs are fully scrambled. Remove from pan and set aside.
Step 5: Increase heat to medium-high. Add butter and heat until melted and foaming. Add diced onion, toss to coat in fat, and sauté until translucent, 5-6 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
Step 6: Add cold cooked rice to the skillet. Toss with onions and garlic until well combined. Smooth into an even layer and fry undisturbed for 4-5 minutes.
Step 7: Pour soy sauce over rice. Loosen rice from the bottom with a wooden spoon and stir in soy sauce. Add frozen peas, carrots, corn, and sesame oil. Toss frequently, working vegetables into the rice until defrosted, warmed through, and rice appears dry.
Step 8: Remove skillet from heat. Stir in cooked bacon, scrambled eggs, and sliced green onions. Serve immediately with additional soy sauce if desired.

Tips & Variations

Use leftover rice chilled overnight for best texture and less clumping.
Swap bacon for diced ham, sausage, or tofu for different protein options.
Add a splash of rice vinegar or a pinch of chili flakes to brighten and spice the flavor.
For a vegetarian version, omit bacon and use vegetable oil instead of bacon fat.

Storage

Store leftover breakfast fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, stirring occasionally, or microwave until heated through. Add a splash of water or soy sauce to keep the rice moist during reheating.

How to Serve

A close-up view of a white bowl filled with fried rice showing distinct layers: at the base, light brown rice grains mixed with small diced onions, bright green peas, orange carrot pieces, and yellow corn kernels; on top, scattered pieces of cooked scrambled egg in soft yellow with slightly browned edges and crispy reddish-brown bacon bits adding texture and color contrast; a gold spoon is partially inserted into the rice, adding a shiny, smooth element to the image. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of cold cooked rice?

It’s best to use cold, day-old rice because fresh, hot rice tends to be moist and sticky, which can make the fried rice mushy. Chilled rice grains separate better and fry up nicely.

Can I make this recipe vegan?

Yes. Replace the bacon with diced vegetables or plant-based meat, omit the eggs or use scrambled tofu, and cook using vegetable oil or vegan butter instead of bacon fat and regular butter.

Breakfast Fried Rice Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

A hearty and flavorful Breakfast Fried Rice recipe featuring crispy bacon, fluffy scrambled eggs, and a medley of sautéed vegetables, all tossed with savory soy sauce and toasted sesame oil. Perfect for a satisfying morning meal using leftover rice.

Author: Elias
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

Protein & Eggs

6 slices bacon, chopped
4 large eggs
¼ tsp kosher salt
¼ tsp ground pepper

Vegetables & Aromatics

1 medium white onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots
½ cup frozen corn
4 green onions, sliced

Rice & Seasonings

3 cups cold cooked rice
3 tbsp soy sauce
2 tsp toasted sesame oil
2 tbsp butter

Instructions

Prepare Bacon: Line a plate with paper towels and set aside. Add chopped bacon to a cold 12-inch skillet or wok and heat over medium. Cook, stirring occasionally, until bacon is crisp and fat is rendered, about 10 minutes. Remove bacon with a slotted spoon and drain on prepared plate.
Beat Eggs: While bacon cooks, crack eggs into a bowl and season with ¼ tsp kosher salt and ¼ tsp ground pepper. Lightly beat with a fork until blended.
Cook Eggs: Drain all but 2 tablespoons of bacon fat from skillet. Add beaten eggs to the pan, swirling to coat bottom. Cook undisturbed 1-2 minutes until edges set. Scrape edges toward center to scramble gently, then let cook another 1-2 minutes before repeating scramble 1-2 times until eggs are softly scrambled. Remove eggs and set aside.
Sauté Onion and Garlic: Increase heat to medium-high. Add butter and heat until melted and foaming. Add diced onion and sauté 5-6 minutes until translucent. Add minced garlic and cook, stirring constantly, about 1 more minute until fragrant.
Add Rice and Fry: Add cold cooked rice to the skillet, tossing to combine with onions and garlic. Smooth into an even layer and fry undisturbed for 4-5 minutes to develop slight crispness.
Season and Add Vegetables: Pour soy sauce evenly over rice. Loosen rice from pan bottom with a wooden spoon, stirring soy sauce through. Add frozen peas and carrots, frozen corn, and toasted sesame oil. Toss frequently until vegetables are thawed and warmed through and rice looks dry.
Combine and Serve: Remove skillet from heat. Stir in cooked bacon, scrambled eggs, and sliced green onions. Serve immediately, offering additional soy sauce on the side if desired.