Description
A flavorful and hearty Breakfast Fried Rice recipe combining crispy bacon, scrambled eggs, savory soy sauce, and mixed vegetables for a quick and satisfying morning meal.
Ingredients
Scale
Meat and Eggs
- 6 slices bacon (chopped)
- 4 large eggs
Vegetables
- 1 medium white onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 4 green onions (sliced)
Grains
- 3 cups cold cooked rice
Oils and Fats
- 2 tablespoons butter
- 2 teaspoons toasted sesame oil
Seasonings
- 1/4 teaspoon kosher salt (divided)
- 1/4 teaspoon ground pepper
- 3 tablespoons soy sauce
Instructions
- Prepare Bacon: Line a plate with paper towels to drain bacon later. Add chopped bacon to a cold 12-inch skillet or wok. Heat on medium and cook, stirring occasionally until bacon is crisp and fat renders, 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 1/4 teaspoon kosher salt and 1/4 teaspoon ground pepper. Lightly beat with a fork until combined.
- Cook Eggs: Drain all but 2 tablespoons of bacon fat from skillet. Pour beaten eggs into skillet, swirling to coat bottom. Cook 1-2 minutes until edges set, then scrape edges toward center to scramble gently. Repeat this cooking and scrambling process 1-2 more times until eggs are softly scrambled to your liking. Remove eggs from skillet and set aside.
- Sauté Onion and Garlic: Increase heat to medium-high. Add butter and heat until melted and foamy. Add diced onion and cook, tossing to coat, until translucent (about 5-6 minutes). Add minced garlic and sauté, stirring constantly, until very fragrant (about 1 minute).
- Add Rice and Fry: Add cold cooked rice to skillet with onions and garlic. Toss well to combine. Press rice mixture into an even layer and cook undisturbed for 4-5 minutes to develop a slight crust.
- Season and Mix Vegetables: Pour soy sauce evenly over rice, then loosen rice with a wooden spoon, mixing soy sauce throughout. Add frozen peas and carrots and corn along with toasted sesame oil. Toss frequently to combine and heat vegetables until defrosted and warmed, and rice looks dry.
- Combine and Serve: Remove skillet from heat. Stir in cooked bacon, scrambled eggs, and sliced green onions. Serve immediately with extra soy sauce on the side if desired.
Notes
- Using cold cooked rice helps prevent mushy texture and improves frying.
- Adjust soy sauce amount to taste depending on salt preference.
- For a vegetarian version, omit bacon and increase vegetables or add tofu.
- Feel free to add other vegetables such as bell peppers or mushrooms as desired.
- This recipe can be prepared in a wok or large skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Asian-American
Keywords: Breakfast Fried Rice, bacon fried rice, quick breakfast, scrambled eggs fried rice, easy fried rice recipe
