Breakfast Fried Rice

A hearty breakfast dish featuring crispy bacon, tender vegetables, and fluffy eggs mixed with leftover rice for a satisfying meal any time of the day.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Breakfast, Dinner, Lunch

Cuisine: Asian, Fusion

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups leftover rice Cold, leftover rice for best texture.
4 slices bacon, chopped Cook until crispy.
2 eggs beaten Scramble in the skillet.
1 cup mixed vegetables (e.g., peas, carrots, bell peppers) Chopped into small pieces.
2 tablespoons soy sauce Adjust to taste.
1 tablespoon sesame oil Drizzle at the end.
to taste Salt and pepper For seasoning.
2 tablespoons green onions, sliced For garnish.

Method

Cooking

In a large skillet or wok, cook the chopped bacon over medium heat until crispy.
Add in the mixed vegetables and cook until heated through.
Push the bacon and veggies to one side of the pan and pour the beaten eggs into the empty side. Scramble them until fully cooked.
Add the leftover rice and soy sauce to the skillet, mixing everything together.
Drizzle with sesame oil and season with salt and pepper.
Toss in the sliced green onions and stir-fry for an additional 2-3 minutes until everything is hot.
Serve warm and enjoy!

Notes

For serving, garnish with extra green onions and consider adding hot sauce or sesame seeds. This dish pairs well with fresh fruit or a light salad. Store leftovers in an airtight container for up to 4 days.