Dinner

Breakfast Fried Rice Recipe

BySarah Summers December 28, 2025December 28, 2025

Introduction

This Breakfast Fried Rice is a savory and satisfying way to start your day. Packed with crispy bacon, fluffy scrambled eggs, and colorful vegetables, it’s a flavorful twist on classic fried rice. Ideal for using up leftover rice, this dish comes together quickly for a hearty breakfast.

A close-up view of a white bowl filled with fried rice featuring layers of cooked white rice mixed with small diced carrots, yellow corn, green peas, and chopped onions. There are pieces of scrambled yellow egg and crispy browned bacon scattered on top, adding texture and color. A gold spoon is partially immersed in the bowl, showing the mix of ingredients. The bowl is placed on a surface with a white marbled texture, giving a clean and bright look. 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. Add the chopped bacon to a cold 12-inch skillet or wok. Heat over medium heat and cook, stirring occasionally, until the bacon is crisp and fat is rendered, about 10 minutes. Remove bacon with a slotted spoon and drain on the prepared plate.
Step 2: Meanwhile, beat the eggs in a bowl and season with ¼ tsp kosher salt and ¼ tsp ground pepper.
Step 3: Drain all but 2 tablespoons of bacon fat from the skillet. Pour in the eggs and swirl to coat the bottom. Cook 1-2 minutes until edges set, then gently scramble by pushing cooked edges toward the center. Cook and scramble again until eggs are softly scrambled. Remove eggs from skillet and set aside.
Step 4: Increase heat to medium-high. Add butter and wait until it melts and foams. Add diced onion and sauté 5-6 minutes until translucent. Stir in garlic and cook for 1 more minute until fragrant.
Step 5: Add the cold cooked rice to the skillet, tossing to combine with onions and garlic. Press the mixture into an even layer and let it fry undisturbed for 4-5 minutes.
Step 6: Pour soy sauce evenly over the rice. Use a wooden spoon to loosen and stir the rice, incorporating the soy sauce. Add frozen peas and carrots, frozen corn, and sesame oil. Toss frequently until vegetables are thawed and warmed through and the rice looks dry.
Step 7: Remove from heat and stir in the crispy bacon, scrambled eggs, and sliced green onions. Serve immediately with extra soy sauce if desired.

Tips & Variations

Use day-old rice for best texture—it’s drier and fries better than freshly cooked rice.
Swap bacon for ham or cooked sausage for a different protein twist.
Add a splash of rice vinegar or chili sauce for extra tang and heat.
Use whatever frozen vegetables you have on hand, such as edamame or bell peppers.
For a vegetarian version, omit bacon and add a bit of extra butter or oil for richness.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Adding a splash of water or soy sauce during reheating helps keep it moist.

How to Serve

A close-up view of a bowl filled with fried rice showing three main layers: the bottom layer of light brown cooked rice, a middle mix of yellow scrambled egg pieces, small bright green peas, yellow corn kernels, and orange carrot bits, and a top layer with crispy small reddish-brown bacon pieces mixed in. A gold spoon is placed inside the bowl resting on the rice, and the bowl itself is white with a soft gray speckled texture. The background has 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 make this recipe with freshly cooked rice?

Freshly cooked rice tends to be moist and can clump together, resulting in a soggy fried rice. It’s best to use rice that’s been cooked and chilled for several hours or overnight to achieve the ideal texture.

How can I make this dish vegan?

To make a vegan version, omit the bacon and eggs. Replace butter with a plant-based oil and add extra vegetables or tofu for protein. Use a vegan soy sauce if needed.

Sarah Summers