Description
A savory and satisfying breakfast fried rice recipe featuring crispy bacon, scrambled eggs, and colorful vegetables, all stir-fried together with soy sauce and toasted sesame oil to create a perfect 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
Rice and Oils
- 3 cups cold cooked rice
- 2 tablespoons butter
- 3 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
Spices
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the bacon. Line a plate with paper towels and set aside. Add the chopped bacon to a cold 12-inch skillet or wok. Place the skillet over medium heat and cook the bacon, stirring occasionally, until the fat renders out and the bacon becomes crisp, approximately 10 minutes. Remove the bacon from the skillet using a slotted spoon and transfer it to the prepared plate to drain excess fat.
- Beat the eggs. While the bacon cooks, crack the eggs into a bowl and season with 1/4 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. Lightly beat the eggs with a fork until combined.
- Scramble the eggs in bacon fat. Drain all but 2 tablespoons of bacon fat from the skillet, leaving it in the pan. Pour the beaten eggs into the skillet, swirling to evenly coat the bottom. Cook for 1-2 minutes until the edges begin to set. Using a rubber spatula, gently scrape the edges toward the center to scramble the eggs. Let cook an additional 1-2 minutes to set more, then scrape and fold again. Repeat scraping and scrambling 1-2 more times until eggs are cooked to your preferred doneness. Remove eggs from the skillet and set aside.
- Sauté onions and garlic. Increase the skillet heat to medium-high. Add the butter and wait for it to melt and foam. Add the diced onion and toss to coat with the butter. Cook the onions until translucent, about 5-6 minutes. Add the minced garlic and sauté, stirring constantly, until fragrant, about 1 more minute.
- Cook the rice. Add the cold cooked rice to the skillet, mixing thoroughly with the onions and garlic. Spread the rice mixture into an even layer and fry undisturbed for 4-5 minutes to develop a slight crust on the bottom.
- Add sauce and vegetables. Pour the soy sauce evenly over the rice. Use a wooden spoon to loosen and stir the rice, incorporating the soy sauce fully. Add the frozen peas and carrots along with the frozen corn, then drizzle the toasted sesame oil over the mixture. Toss frequently until the vegetables are thawed and warmed through and the rice feels dry to the touch.
- Combine and serve. Remove the skillet from heat. Gently stir in the cooked bacon, scrambled eggs, and sliced green onions. Serve the fried rice immediately with additional soy sauce on the side, if desired.
Notes
- Use cold, day-old rice for the best texture; fresh rice can be too soft and sticky.
- Adjust soy sauce to taste depending on your salt preference.
- You can substitute bacon with turkey bacon or omit for a vegetarian option.
- Frozen mixed vegetables work well and save prep time.
- Stirring occasionally while frying the rice will keep the texture varied and prevent burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: breakfast fried rice, bacon fried rice, scrambled eggs rice, easy breakfast recipe, quick fried rice
