Here’s a full breakdown of a Breakfast Fried Rice recipe, structured with your preferred format. This dish is savory, satisfying, and a creative way to transform breakfast into something totally unexpected (and delicious).

Breakfast Fried Rice

If you love breakfast and you love fried rice, why not have both? Breakfast Fried Rice is the perfect fusion of two favorites: hearty, comforting fried rice and all your morning staples like eggs, bacon, and veggies. It’s quick, customizable, and ideal for busy mornings, lazy brunches, or even breakfast-for-dinner moments. It’s also a genius way to use up leftover rice!

A Bit of History

Fried rice has its roots in Chinese cuisine, where leftover rice is stir-fried with whatever ingredients are on hand—making it the ultimate flexible meal. Breakfast fried rice takes that concept and gives it a Western breakfast twist, often incorporating ingredients like scrambled eggs, bacon, sausage, and even cheese.

It’s become a favorite in home kitchens and brunch spots alike, combining the umami goodness of fried rice with the comforting flavors of a traditional breakfast plate.

Ingredient Breakdown

Core Ingredients:

• Cold, cooked rice (white, brown, or jasmine)
• Eggs (scrambled into the rice or cooked separately)
• Breakfast protein (bacon, sausage, or ham)
• Vegetables (onion, bell pepper, green onions, spinach)
• Soy sauce or tamari
• Garlic or garlic powder
• Optional: shredded cheese or hot sauce

Optional Add-ins:

• Hash browns or diced potatoes
• Avocado
• Sriracha or chili oil
• Everything bagel seasoning
• Kimchi or pickled onions for a Korean-inspired version

Step-by-Step Recipe

Ingredients:

• 2 cups cold cooked rice
• 2 large eggs, beaten
• 4 slices of bacon or 2 sausage links, chopped
• 1/2 onion, diced
• 1/2 bell pepper, diced
• 2 green onions, sliced
• 1–2 tbsp soy sauce
• 1 clove garlic, minced
• Salt & pepper to taste
• Optional: cheese, hot sauce, or avocado

Instructions:

1. Cook the Protein: In a large skillet or wok, cook bacon or sausage until crisp. Remove and set aside, leaving a bit of fat in the pan for flavor.
2. Sauté the Veggies: Add onion, bell pepper, and garlic to the pan. Cook 2–3 minutes until softened.
3. Scramble the Eggs: Push veggies to the side, pour in the beaten eggs, and scramble them gently in the pan. Mix them into the veggies.
4. Add Rice and Seasoning: Add the cold rice, breaking it apart with a spatula. Pour in soy sauce and stir everything together. Let it fry undisturbed for 1–2 minutes to crisp the bottom slightly.
5. Finish and Serve: Add back the bacon or sausage, mix in green onions, and adjust seasoning to taste. Serve hot with optional toppings like cheese or avocado.

Tips for the Perfect Breakfast Fried Rice

• Use cold rice — freshly cooked rice will be too soft and sticky.
• Crisp it up by letting the rice sit in the hot pan before stirring.
• Customize your protein: leftover steak, rotisserie chicken, or tofu work great too.
• Use non-stick or cast iron for best results and easy cleanup.

Variations and Customizations

• Make it spicy with jalapeños, chili flakes, or Sriracha.
• Go vegetarian with scrambled tofu, extra veggies, and no meat.
• Add Asian flair with a drizzle of sesame oil or hoisin sauce.
• Southwest style: Add black beans, salsa, and cheddar cheese.
• Korean-style: Add kimchi and gochujang for bold flavor.

Health Considerations and Nutritional Value

This dish can be as healthy or indulgent as you like:

• Use brown rice or cauliflower rice for more fiber and fewer carbs.
• Opt for turkey sausage or plant-based meat to cut saturated fat.
• Add lots of vegetables to boost vitamins and minerals.
• Use egg whites only for lower cholesterol.
• Limit soy sauce or use low-sodium versions to control sodium.

FAQ

Can I use fresh rice instead of leftover?
Yes, but spread it out to cool and dry slightly before frying to prevent it from becoming mushy.

How long does it last in the fridge?
Up to 3 days in an airtight container. Reheat in a pan or microwave.

Can I freeze it?
Yes. Cool completely, portion, and freeze for up to 1 month. Reheat from frozen or thawed.

Is it good for meal prep?
Absolutely. It reheats well and can be packed with protein and veggies for balanced breakfasts.

Can I eat this for dinner too?
Of course! Breakfast fried rice is great anytime.

Would you like me to design a brunch menu around this, or turn it into a TikTok-style recipe post or printable card?

Breakfast Fried Rice

Here’s a full breakdown of a Breakfast Fried Rice recipe, structured with your preferred format. This dish is savory, satisfying, and a creative way to transform breakfast into something totally unexpected (and delicious).

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Total Time 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• Deselect All
• 3 to 4 slices bacon
• 1 red bell pepper diced
• 1 carrot peeled and shredded
• 1 small yellow onion diced
• 1 teaspoon peeled grated fresh ginger
• 1 teaspoon peeled grated fresh lemongrass
• 1 garlic clove grated
• 1 tablespoon sesame oil plus more as needed
• 1 Fresno chile pepper minced
• 4 cups day-old steamed brown or white rice at room temperature
• 3 large eggs whisked in a small bowl
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup teriyaki sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon white miso paste
• 1 cup leftover cooked vegetables such as broccoli and peas, chopped
• 3 scallions green and white parts, thinly sliced
• 1 tablespoon sesame seeds toasted
• 1/4 cup chopped fresh cilantro

Method

 

1. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the skillet and set aside, leaving the fat in the pan. Add the bell pepper, carrot, onion, ginger, lemongrass and garlic to the skillet with the bacon fat. Add a bit of sesame oil if needed and cook until the vegetables soften, about 5 minutes.
2. Add the chile and rice, breaking up any rice clumps with a silicone spatula or wooden spoon. Continue to cook until the vegetables and rice are heated through, about 5 minutes.
3. Push the rice mixture to the edges of the pan and add the eggs all at once and cook, stirring constantly, until large curds form and the eggs are cooked through, 2 to 3 minutes. Incorporate the rice and vegetable mixture into the eggs, stirring to combine. Whisk together the soy sauce, teriyaki sauce, vinegar, miso and the 1 tablespoon sesame oil and stir. Add the leftover vegetables, cook until heated through and then remove from the heat.
4. Chop the bacon. Garnish the rice with the chopped bacon, scallions, toasted sesame seeds and cilantro. Divide among bowls and serve.