This Breakfast Fried Rice takes the classic Chinese takeout technique and gives it a hearty, morning-friendly makeover. It’s a one-pan meal that combines leftover rice, crispy bacon, and eggs with a savory soy-sesame sauce, making it perfect for using up odds and ends in your fridge. The key is using cold, day-old rice, which fries up into separate, slightly chewy grains that soak up all the flavor without turning mushy.
Ingredients
- 4 cups (600 g) cooked and chilled long-grain white rice (day-old is best)
- 6 slices (170 g) bacon, cut into 1/2-inch pieces
- 4 large eggs
- 1/2 cup (80 g) diced yellow onion
- 2 cloves garlic, minced
- 1 cup (150 g) frozen peas and carrots, thawed
- 3 tablespoons (45 ml) soy sauce (or tamari for gluten-free)
- 1 tablespoon (15 ml) toasted sesame oil
- 1 teaspoon (5 ml) rice vinegar
- 2 green onions, thinly sliced (white and green parts separated)
- 1/2 teaspoon (2 g) black pepper (or to taste)
- Optional: sriracha or chili crisp for serving
Instructions
- Heat a large nonstick skillet or wok over medium heat. Add the bacon pieces and cook, stirring occasionally, until crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons (30 ml) of the rendered fat in the pan. Discard any excess fat.
- In a small bowl, whisk the eggs with a pinch of salt. Pour the eggs into the hot skillet and scramble them quickly, breaking them into small curds, until just set (about 1–2 minutes). Transfer the scrambled eggs to a plate and set aside.
- Add the diced onion to the same skillet and cook over medium heat until softened and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the thawed peas and carrots to the skillet and cook for 2 minutes, stirring occasionally, until heated through.
- Increase the heat to high and add the cold rice to the skillet. Break up any clumps with a spatula and toss the rice with the vegetables. Cook, stirring frequently, until the rice is heated through and starts to get slightly crispy at the edges, about 3–4 minutes.
- Pour the soy sauce, sesame oil, and rice vinegar over the rice. Stir well to coat every grain evenly. Add the cooked bacon, scrambled eggs, and the white parts of the green onions. Toss to combine and cook for another 1–2 minutes until everything is hot.
- Season with black pepper to taste. Garnish with the remaining green onion tops and serve immediately.
Tips
- Use cold, day-old rice: Freshly cooked rice is too moist and sticky for fried rice. Spread cooked rice on a baking sheet and refrigerate uncovered for at least 2 hours, or overnight, to dry it out. This helps the grains stay separate.
- High heat is key: Don’t be afraid to crank the burner to high when adding the rice. This creates that smoky, charred flavor (wok hei) and prevents the rice from steaming.
- Prep everything first: Fried rice comes together quickly. Have all your ingredients chopped, measured, and ready to go before you start cooking.
- Substitutions: No bacon? Use diced ham, leftover cooked sausage, or even chopped shrimp. For a vegetarian version, omit the bacon and use 2 tablespoons of neutral oil (like canola) instead of bacon fat.
Serving Suggestions
Serve this fried rice as a complete breakfast or brunch on its own. For a larger spread, pair it with fresh fruit, a simple green salad with a ginger-miso dressing, or a side of pickled vegetables to cut through the richness. A drizzle of sriracha or chili crisp adds a nice kick for those who like heat.
Variations
- Kimchi Fried Rice: Add 1/2 cup (120 g) chopped kimchi along with the garlic, and use the kimchi juice in place of the rice vinegar for a spicy, tangy twist.
- Hawaiian Style: Swap the bacon for diced Spam and add 1/2 cup (85 g) diced pineapple (drained) along with the peas and carrots. Use a little less soy sauce to balance the sweetness.
- Brown Rice Version: Use leftover cooked brown rice instead of white. Brown rice has a nuttier flavor and chewier texture; just make sure it’s well-chilled before frying.
- Add More Protein: Stir in 1 cup (150 g) of diced cooked chicken, pork, or tofu along with the bacon for an extra protein boost.
Storage and Reheating
Store any leftover fried rice in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a skillet over medium-high heat with a splash of water or soy sauce, stirring until hot and slightly crispy, about 3–5 minutes. You can also microwave individual portions for 1–2 minutes, but the texture will be softer. Freezing is not recommended, as the rice can become mushy when thawed.
Frequently Asked Questions
Can I use freshly cooked rice? Yes, but it’s not ideal. If you must use fresh rice, spread it on a baking sheet and let it cool completely, then refrigerate for at least 30 minutes. The texture won’t be as good as day-old rice, but it will still work.
What kind of rice is best? Long-grain white rice (like jasmine or basmati) is the classic choice because it stays fluffy and separate. Medium-grain rice can be used but tends to be stickier. Avoid short-grain sushi rice, which is too starchy.
Can I make this gluten-free? Absolutely. Use tamari or coconut aminos instead of regular soy sauce, and make sure your bacon is gluten-free (most are, but check the label).
Why is my fried rice mushy? Mushy fried rice is usually caused by using warm or wet rice, or by overcrowding the pan. Make sure your rice is cold and dry, and cook in batches if your skillet is small.
Can I add other vegetables? Yes, this recipe is very flexible. Try adding diced bell peppers, mushrooms, broccoli florets, or snap peas. Just make sure to cook harder vegetables (like broccoli) a bit longer before adding the rice.
Is this safe for meal prep? Yes, this fried rice is great for meal prep. Portion it into containers and refrigerate for up to 4 days. Reheat thoroughly to 165°F (74°C) before eating.
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