Hey y'all! If you're looking for a quick, hearty, and downright delicious way to start your day, this Breakfast Fried Rice Recipe is about to become your new morning go-to. It’s the perfect mashup of classic fried rice with a breakfast twist—balanced, filling, and packed with flavor. Whether you need something speedy for busy weekdays or want something special for a lazy brunch, this dish delivers. Let's get cooking!
Why You'll Love This Breakfast Fried Rice Recipe
- Ready in just 25 minutes—perfect for busy mornings.
- Loaded with savory bacon, fluffy eggs, and crisp veggies for major breakfast vibes.
- An excellent way to use up leftover rice or pantry staples.
- Customizable with your favorite mix-ins or protein swaps.
- Makes a complete and satisfying meal all in one pan.
Ingredients for Breakfast Fried Rice Recipe
- 2 cups cooked jasmine rice (day-old and cold preferred)
- 3 slices thick-cut bacon, chopped
- 3 large eggs, beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- ½ small onion, finely diced
- 2 green onions, sliced (plus extra for garnish)
- 2 tablespoon low sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon toasted sesame oil
- 1 tablespoon neutral oil (like canola or avocado)
- Salt & pepper, to taste
How to Make Breakfast Fried Rice Recipe
Step 1: Cook the Bacon
In a large skillet or wok, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pan.
Step 2: Sauté the Vegetables
Add the diced onion to the pan and sauté over medium heat until translucent, about 2-3 minutes. Stir in the thawed mixed vegetables and half of the sliced green onions, cooking for another 2 minutes until veggies are tender.
Step 3: Scramble the Eggs
Push the veggies to one side of the pan. Pour the beaten eggs onto the other side and scramble gently until just set, about 1-2 minutes. Mix the eggs and veggies together.
Step 4: Fry the Rice
Add 1 tablespoon of neutral oil, followed by the cold, cooked rice. Toss and break up any clumps, then drizzle with soy sauce and sesame oil. Stir well to combine all ingredients and coat rice evenly, frying for 3-4 minutes until heated through and slightly crispy.
Step 5: Finish and Serve
Return the crispy bacon to the pan, season with salt and pepper to taste, and toss everything together. Garnish with extra green onions. Serve hot and enjoy!
Breakfast Fried Rice Recipe Notes
- For the best texture, use cold, day-old rice; freshly cooked rice can get mushy (Serious Eats - Fried Rice Technique).
- Swap bacon for turkey bacon, ham, or keep it vegetarian by omitting meat altogether.
- Try using sriracha or chili crunch for a spicy kick!
Breakfast Fried Rice Recipe Variations
- Vegetarian Version: Omit the bacon and add extra veggies like bell peppers or mushrooms.
- Asian-Inspired: Add a splash of oyster sauce and a sprinkle of sesame seeds.
- Protein-Packed: Stir in cooked sausage or diced tofu for additional protein power.
Required Equipment for Breakfast Fried Rice Recipe
- Large skillet or wok
- Wooden spoon or spatula
- Mixing bowl (for eggs)
- Measuring cups and spoons
Breakfast Fried Rice Recipe Storage & Shelf Life
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second bursts, or stir-fry in a skillet with a little oil until hot through.
Freezing is not recommended, as eggs and rice may become rubbery.
What to Serve With Breakfast Fried Rice Recipe
- Top with a fried egg for even more breakfast goodness.
- Serve with fresh fruit or a light citrus salad.
- Pair with a cup of hot coffee or matcha latte for a balanced meal.
Pro Tips for the Best Breakfast Fried Rice Recipe
- Always use cold, day-old rice for that signature bouncy, non-mushy texture (Bon Appétit - How To Make Perfect Fried Rice).
- Prep all your ingredients before heating the pan – fried rice cooks quickly!
- Don’t overcrowd the skillet; if doubling the recipe, cook in batches for the best results.
Breakfast Fried Rice Recipe FAQs
- Can I use brown rice or cauliflower rice?
- Absolutely! Both work well; brown rice adds a nutty flavor, and cauliflower rice keeps it low-carb.
- Can I make this ahead for meal prep?
- Yes, this keeps well for up to 3 days, making it ideal for meal prepping easy breakfasts or lunches.
- What veggies can I substitute in this recipe?
- Use whatever you have—broccoli, spinach, red peppers, or snap peas are all perfect additions.
For more info about nutrition in breakfast rice, check out this Healthline article on rice nutrition.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 4 large eggs
- ½ cup diced ham or cooked bacon
- ½ cup chopped green onions
- ½ cup diced bell pepper
- ½ cup frozen peas and carrots
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
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1Heat the vegetable oil in a large skillet or wok over medium-high heat.
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2Add the diced ham (or bacon) and cook for 2-3 minutes until lightly browned.
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3Add the chopped green onions, bell pepper, and frozen peas and carrots. Stir-fry for 2-3 minutes until vegetables are tender.
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4Push the vegetables to the side of the pan, then pour in the beaten eggs. Scramble the eggs until cooked through, then mix with the vegetables.
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5Add the cooked rice and pour the soy sauce evenly on top. Stir well to combine and heat through for about 3-4 minutes.
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6Season with salt and pepper to taste. Serve hot, garnished with extra green onions if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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