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Breakfast Fried Rice

Breakfast Fried Rice: Your New Comfort Food Classic

Breakfast Fried Rice is a versatile, quick, and delicious twist on your morning routine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 4 cups Cold Cooked Rice Using leftover rice ensures better texture
Protein
  • 4-6 strips Bacon Can substitute with ham or crumbled tofu
Freshness
  • 2-3 scallions Chopped Scallions Can swap with chives or green onions
Creaminess
  • 2 large Eggs Adjust scrambling technique for larger ribbons
Flavor
  • 2-3 tablespoons Soy Sauce Tamari can be used for gluten-free option
Frying
  • 2 tablespoons Neutral High Heat Oil Options include peanut, canola, or avocado oil
Optional Add-ins
  • 2 cups Frozen Vegetables Pat dry to prevent sogginess

Equipment

  • Skillet or Wok

Method
 

Step-by-Step Instructions
  1. Heat the skillet or wok over medium-high heat and add 2 tablespoons of oil, allowing it to shimmer for about 1 minute.
  2. Cook the diced bacon in the hot oil for about 4-5 minutes until crispy, then remove and set aside.
  3. Sauté the chopped scallions in the reserved bacon fat for about 1 minute until vibrant.
  4. Add the cold cooked rice, breaking apart clumps and stir-fry for 5-6 minutes until heated and slightly golden.
  5. Create a well in the rice, pour in beaten eggs, and scramble gently until just set.
  6. Stir in soy sauce and mix for another 2 minutes to blend flavors.
  7. Fold the crispy bacon back into the rice and heat through for about 1 minute.
  8. Serve hot, optionally garnishing with scallions, sesame seeds, or chili oil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 48gProtein: 20gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

For best texture, always use cold, day-old rice. Don't overcrowd the pan and allow the eggs to sit for larger ribbons.

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