This savory loaded Breakfast Fried Rice recipe is for all you current – and former – party animals out there. Whether you were out raging last night, or you’re getting up early to finish off your 6th grader’s salt map of South America, this is the morning cure you never knew you needed. A healthy, hearty dose of protein, carbs, and fiber from real, whole ingredients makes this fried rice with bacon and eggs a breakfast of unsung champions.
Not all grains are created equal, but let’s be honest, some get a lotta love, and some get pigeonholed. If I say “oats,” you automatically think “breakfast!”
Now I know we’ve got rice krispies (and frankly, it took me like 5 minutes to even remember those exist), but actual cooked rice for breakfast never made it big ’round these parts. But trust me when I say, this dish is a big deal.
For a condensed post with just the ingredients and step-by-step photos, click to view the web story for this recipe.
Both fried rice and bacon and eggs are pretty much universally loved. You’re almost all the way to breakfast fried rice when you’re at regular fried rice anyway. And though I KNOW there’s some “Chad” out there who’s just dying to lament in the comments section about how rice isn’t good for you and it’s an unhealthy breakfast option, I’ve got a few things to say about our oft-overlooked breakfast buddy, rice.
First, I’m not suggesting you have rice for breakfast every day. Second, you can absolutely feel free to use leftover brown rice for this recipe, which will add more nutritional value; but in case you weren’t aware, most white rice that’s sold in the U.S. is enriched (no, they don’t give it steroids, yes, they add back iron and B vitamins).
And last but not least – and I’m not even going to try to pretend I knew this going into recipe development – there was a literal study done that showed that rice that cooled for 24 hours (i.e. leftovers) actually increased your body’s resistant starch (great for fat burning) and lowered your glycemic response (blood sugar) after eating.
Savory Breakfast for the Win
*ahem* That being said, yes, this is basically just fried rice with bacon. No, I will not apologize for simply rebranding it for breakfast consumption. (Like you needed my permission…)
This breakfast fried rice recipe makes a PERFECT breakfast because it strikes a balance between all the protein, carbs, and fiber you need to fill you up and keep you going all morning long. Plus, it’s salty AF. *chef’s kiss*
How to Make Breakfast Fried Rice
Savory Breakfast Fried Rice is a perfect anti-cheat breakfast when you need that classic greasy spoon satisfaction without the actual greasy spoon. This salty, smoky fried rice with eggs and bacon will fill you up, but won’t weigh you down. Cooks up fast and easy with leftover rice for instant gratification.
- CRISP THE BACON. Cut the bacon into a small dice, then saute over medium heat until golden brown and crisp. Remove from the skillet and drain on paper towels.
- SCRAMBLE THE EGGS. Drain all but 2 tbsp bacon fat from the skillet. Pour in lightly whisked eggs seasoned with pepper to taste. Scramble to your preference (soft or hard) then remove and set aside.
- ONIONS & GARLIC. Increase the heat to medium high. Saute the onions in butter until soft; add the garlic and saute 1 minute more.
- RICE. Add cold rice to the skillet and toss with the onions and garlic until well combined. Smooth the mixture into an even layer and fry for 4-5 minutes, undisturbed.
- SAUCE. Pour in the soy sauce and sesame oil, then loosen the rice from the skillet with a wood spoon and work the seasoning into the rice.
- VEG IT. Add the frozen vegetables; work them into the rice mixture and cook until the vegetables are warmed through and the rice looks dry.
- SERVE. Stir the bacon, eggs, and green onions into rice. Serve immediately with additional soy sauce to taste.
Two Important Notes for Fried Rice
No, you don’t HAVE to use day-old rice. Yes, it’s more convenient (and surprisingly, better for you – when stored properly), but sometimes the hankering for fried rice happens, and there’s no day-old rice to be had. It’s fine.
The trick to great fried rice is DRY rice. Once you’ve cooked your rice (we like the instant pot method), DO cool down the rice completely first – spread it onto a baking sheet or a large plate, let it air dry for 10 minutes, then stick it in the fridge for a further 15-20 minutes or until cooled.
Yes, you should absolutely FRY the rice. This means spreading it into an even layer to increase the surface contact with the skillet and letting it pan fry for 4-5 minutes. You’ll get those golden crispy bits that make breakfast fried rice as crave-worthy as the original recipe.
- You don’t need to use a wok, but do use a large skillet – at least 12″.
- You can, should, and maybe even MUST, scramble the eggs in rendered bacon fat. You’re welcome.
- Load up on those veggies – we didn’t skimp, and you shouldn’t either. Frozen vegetables should have a place in everyone’s kitchen, and they’re perfect in a quick-cooked recipe like breakfast fried rice.
- Use more soy sauce than you think – this is really the only seasoning in the dish, and if you like your food to taste really, really good, you need to season it properly!
- If you avoid soy or are gluten-free, try coconut aminos in place of the soy sauce. We use it almost exclusively as a soy-substitute, and we love it!
More Breakfasts off the Beaten (Egg) Path
- Mexican Potato Hash with Chorizo and Eggs *Most Popular*
- Breakfast Salad
- Breakfast Polenta with Salsa Verde
- Baked Eggs with Winter Vegetables *Super Seasonal*
- Eggs Benedict Casserole *Family Favorite*
- Spicy White Bean Eggs in Purgatory
Did you make this fried rice for breakfast? I’d love to know how it turned out! Leave a comment and a rating below.
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- 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 c cold cooked rice
- 3 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 c frozen peas and carrots
- ½ cup frozen corn
- 4 green onions, sliced
- Line a plate with paper towels. Set aside.
- Add bacon to a cold 12” skillet or wok. Add the bacon to the skillet, then heat to medium heat. Cook the bacon, stirring occasionally, until the fat renders and the bacon is crisp, 10 minutes. Remove the bacon using a slotted spoon and transfer to the prepared plate to drain.
- While the bacon cooks, crack the eggs into a bowl. Season with ¼ tsp kosher salt and ¼ tsp ground pepper. Lightly beat with a fork.
- Drain all but 2 tablespoons of bacon fat from the skillet. Add the eggs, swirl to coat the bottom of the pan, then cook 1-2 minutes, until the edges are set. Using a rubber spatula, lightly scrape the edges towards the center to scramble the eggs. Allow to cook and set another 1-2 minutes, then scramble again. Repeat this process 1-2 times more, until the eggs are scrambled to your liking. Remove the eggs from the pan and set aside.
- Increase the heat to medium high. Add the butter and heat until it melts then foams. Add the onion, toss to coat in the fat, and saute until translucent, 5-6 minutes. Add the garlic and cook, stirring constantly, until very fragrant, about 1 minute more.
- Add the rice to the skillet and toss with the onions and garlic until well combined. Smooth the rice and onion mixture into an even layer and fry, undisturbed, for 4-5 minutes.
- Pour the soy sauce over the rice, then loosen the rice from the bottom of the skillet with a wood spoon, stirring the soy sauce into the rice. Add the frozen vegetables and sesame oil. Work the vegetables into the rice, tossing frequently, until the vegetables are defrosted and warmed through and the rice appears dry.
- Remove the skillet from heat. Stir in the bacon, scrambled eggs, and green onions. Serve immediately with additional soy sauce to taste.