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Breakfast Fried Rice

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
Servings: 4
Ingredients Method

Ingredients
  

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  • 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.