Dinner

Breakfast Fried Rice Recipe

ByZoe Lane December 27, 2025December 27, 2025

Introduction

Breakfast fried rice is a savory and satisfying dish that combines crispy bacon, fluffy scrambled eggs, and flavorful vegetables. It’s a quick and delicious way to transform leftover rice into a hearty morning meal.

A close-up of a bowl filled with fried rice showing three main layers: the bottom layer is white rice mixed with small tender pieces of yellow corn, bright green peas, and chopped light green scallions; the middle layer contains golden yellow scrambled eggs with a slightly crispy texture; the top layer has small, dark brown crispy bacon pieces scattered on top. A gold spoon is partially dipped into the rice, resting on the side of the white bowl, which sits on a white marbled surface. The 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.
Step 2: Add the chopped bacon to a cold 12-inch skillet or wok. Heat the skillet over medium heat and cook the bacon, stirring occasionally, until the fat renders and the bacon is crisp, about 10 minutes. Remove the bacon with a slotted spoon and transfer to the prepared plate to drain.
Step 3: While the bacon cooks, crack the eggs into a bowl. Season with ¼ teaspoon kosher salt and ¼ teaspoon ground pepper. Lightly beat with a fork.
Step 4: Drain all but 2 tablespoons of bacon fat from the skillet. Add the eggs to the skillet and swirl to coat the bottom. Cook 1-2 minutes until the edges are set. Using a rubber spatula, scrape the edges toward the center to scramble the eggs. Cook and set for another 1-2 minutes, then scramble again. Repeat 1-2 more times until the eggs are cooked to your liking. Remove eggs from the pan and set aside.
Step 5: Increase heat to medium-high. Add butter and melt until foamy. Add diced onion and toss to coat in fat. Sauté until translucent, 5-6 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
Step 6: Add cold cooked rice to the skillet and toss with onions and garlic until well combined. Spread the mixture into an even layer and fry undisturbed for 4-5 minutes.
Step 7: Pour soy sauce over the rice and loosen it from the bottom of the skillet with a wooden spoon, stirring to distribute the soy sauce. Add frozen peas, carrots, corn, and sesame oil. Toss frequently until vegetables are defrosted, warmed through, and the rice appears dry.
Step 8: Remove skillet from heat. Stir in crispy bacon, scrambled eggs, and sliced green onions. Serve immediately with additional soy sauce if desired.

Tips & Variations

Use day-old refrigerated rice for best texture; fresh rice can be too soft and sticky.
Substitute bacon with diced ham or cooked sausage for different flavors.
Add a splash of rice vinegar or a pinch of sugar for a slightly tangy or sweet twist.
For extra crunch, sprinkle toasted sesame seeds on top before serving.

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, adding a splash of water or oil if it feels dry, or microwave until heated through. Avoid freezing as texture may change.

How to Serve

A close-up view of a bowl filled with fried rice showing a mix of ingredients in layers. The bottom layer has lightly browned cooked rice mixed with small pieces of cooked onion. On top, bright yellow scrambled egg pieces sit unevenly scattered, along with small green peas, yellow corn kernels, chopped green onions, and orange carrot bits. Crispy, dark reddish-brown bacon pieces are placed on top, adding texture and color contrast. A golden spoon rests inside the bowl, partially submerged in the rice. The bowl is white and set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of cold rice?

It’s best to use cold, leftover rice because freshly cooked rice tends to be too moist and can turn mushy when fried. If you must use fresh rice, spread it out on a baking sheet to cool and dry before frying.

Can I make this dish vegetarian?

Yes, omit the bacon and consider adding tofu or extra vegetables for protein. Use vegetarian soy sauce if avoiding fish-based sauces.

Zoe Lane