Breakfast Fried Rice is a delicious and simple way to start your day with a tasty twist. It combines fluffy rice with eggs, vegetables, and just the right amount of soy sauce, creating a dish that’s both filling and full of flavor. The combination of tender rice grains and scrambled eggs makes every bite comforting and satisfying.
I love making breakfast fried rice because it’s a great way to use up leftover rice and add a little flavor to the morning. It’s quick to prepare and you can customize it easily by throwing in whatever veggies or proteins you have on hand. I find that a little bit of scallion and a dash of sesame oil really bring it all together.
My favorite way to serve this is with some fresh fruit on the side and a hot cup of tea or coffee. It’s such a nice change from the usual breakfast dishes and always seems to put a smile on everyone’s face. Plus, it’s one of those meals that warm you up and keep you full throughout the morning, making it perfect for a lazy weekend or a busy weekday alike.
Key Ingredients & Substitutions
Cooked Rice: Day-old rice works best here because it’s drier and less sticky. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet to cool and dry a bit before using.
Bacon: Bacon adds smoky, salty flavor and crisp texture. For a vegetarian option, try sautéed mushrooms or smoked tempeh instead. Turkey bacon works well, too.
Eggs: Scrambled eggs mixed in the rice keep it hearty, and the fried egg on top adds richness. You can swap eggs for tofu scramble to make it vegan.
Scallions: These add fresh color and mild onion flavor. If scallions aren’t available, finely chopped chives or leeks are good substitutes.
Soy Sauce: Essential for salty, umami flavor. Use tamari or coconut aminos for gluten-free options. Adjust the amount depending on your salt preference.
How Can I Make Fried Rice That’s Not Mushy?
The key is using rice that isn’t freshly cooked and wet. Here’s how I do it:
- Use leftover rice that’s chilled. Cold rice separates easily and fries nicely.
- When cooking, heat the skillet well before adding any ingredients.
- Don’t overcrowd the pan; this helps the rice fry evenly rather than steam.
- Stir gently but continuously to keep rice grains from sticking together.
- If your rice is a bit sticky, sprinkle it with a little oil or soy sauce to help separate the grains.
Equipment You’ll Need
- Large skillet or wok – I prefer a wide pan so everything cooks evenly and quickly.
- Spatula or wooden spoon – helps stir and break up rice without damaging the pan.
- Small bowl – for beating eggs before scrambling them in the pan.
- Kitchen tongs or slotted spoon – to remove crispy bacon easily and drain excess fat.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage, ham, or sautéed mushrooms for different flavors and textures.
- Add a dash of sesame oil or sriracha to spice it up or for extra aroma.
- Mix in leftover cooked vegetables like peas, bell peppers, or carrots for more color and nutrients.
- Top with shredded cheese or chopped herbs like cilantro or basil for an extra fresh touch.
How to Make Breakfast Fried Rice?
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked white rice (preferably chilled)
- 4 slices bacon, chopped
- 2 eggs, beaten
- 1/2 cup scallions, chopped (plus extra for garnish)
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil (or bacon grease)
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon ground black pepper
- Salt, to taste
- 2 fried eggs (sunny side up), for topping
- Paprika or chili powder, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 10 minutes of cooking time, so around 20 minutes in total. It’s a quick, tasty breakfast dish that you can make any day of the week!
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large skillet or wok over medium heat. Add the chopped bacon and cook until it’s crispy. Once done, take the bacon out and set it aside. Keep the bacon fat in the pan because it adds great flavor.
2. Scramble the Eggs:
In the same skillet with the bacon fat, add the vegetable oil if needed. Pour in the beaten eggs and gently scramble them until just cooked. Remove the scrambled eggs and set aside.
3. Fry the Rice:
Add the cooked rice into the skillet. Stir-fry it, breaking apart any clumps, making sure it heats through evenly.
4. Combine Ingredients:
Add the cooked bacon and scrambled eggs back into the skillet with the rice. Sprinkle in soy sauce, garlic powder (if using), black pepper, and salt to your taste. Stir everything well so the flavors mix evenly.
5. Add Fresh Flavors:
Mix in the chopped scallions, keeping some aside for a fresh garnish.
6. Serve and Garnish:
Transfer the fried rice to serving bowls. Top each bowl with a sunny side up fried egg. Finally, sprinkle additional chopped scallions and a pinch of paprika or chili powder over the top for color and a little smoky flavor.
Enjoy!
Serve your breakfast fried rice immediately while it’s nice and warm. It’s a comforting and flavorful way to start the day!
Can I Use Frozen Rice for Breakfast Fried Rice?
Yes! Just make sure to fully thaw the frozen rice and spread it out on a baking sheet to dry a bit before frying. This helps prevent sogginess and clumping.
What Can I Substitute for Bacon?
You can swap bacon with cooked sausage, diced ham, or for a vegetarian option, try sautéed mushrooms or smoked tofu. Adjust seasoning to balance flavors.
How Should I Store Leftovers?
Store any leftover fried rice in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or oil if it feels dry.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the fried rice completely, then refrigerate. Reheat on the stove or microwave just before serving and top with freshly fried eggs for best texture.