Description
A savory and satisfying Breakfast Fried Rice recipe featuring crispy bacon, scrambled eggs, and colorful vegetables, all stir-fried with fragrant sesame oil and soy sauce for a perfect morning meal.
Ingredients
Scale
Meat and Eggs
- 6 slices bacon, chopped
- 4 large eggs
Vegetables
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 4 green onions, sliced
Rice and Flavorings
- 3 cups cold cooked rice
- 3 tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 tbsp butter
- 1/4 tsp kosher salt
- 1/4 tsp ground pepper
Instructions
- Prepare the bacon: Line a plate with paper towels and set aside. Add the chopped bacon to a cold 12-inch skillet or wok, then heat to medium. Cook, stirring occasionally, until the bacon is crisp and fat is rendered, about 10 minutes. Remove the bacon with a slotted spoon and transfer to the prepared plate to drain.
- Beat the eggs: While the bacon cooks, crack the eggs into a bowl. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon ground pepper, then lightly beat with a fork until combined.
- Cook the scrambled eggs: Drain all but 2 tablespoons of bacon fat from the skillet. Pour the beaten eggs into the skillet and swirl to coat the bottom. Cook for 1 to 2 minutes until the edges set, then gently scrape the edges toward the center to form soft curds. Allow to cook another 1 to 2 minutes, repeating the gentle scrambling process one to two more times until eggs reach your desired scramble consistency. Remove the eggs and set aside.
- Sauté onions and garlic: Increase heat to medium-high. Add butter and melt until it foams. Add diced onion and toss to coat. Sauté until translucent, about 5 to 6 minutes. Add minced garlic and stir constantly until very fragrant, about 1 minute.
- Add rice and fry: Add the cold cooked rice to the skillet and mix well with onions and garlic. Evenly spread the rice mixture and let it fry undisturbed for 4 to 5 minutes to develop a slight crust.
- Season and add vegetables: Pour soy sauce over the rice. Loosen rice from the skillet bottom with a wooden spoon and stir to evenly incorporate soy sauce. Add frozen peas, carrots, and corn along with toasted sesame oil. Toss frequently until vegetables are defrosted, warmed through, and rice looks dry.
- Combine all ingredients: Remove skillet from heat. Stir in the cooked bacon, scrambled eggs, and sliced green onions. Serve immediately, offering extra soy sauce as desired.
Notes
- Use cold cooked rice to prevent sogginess and achieve better texture.
- Adjust the amount of soy sauce to your taste and dietary needs.
- Scrambling the eggs gently ensures fluffy texture without overcooking.
- You can substitute bacon with turkey bacon or a vegetarian alternative if preferred.
- Fresh vegetables can be used instead of frozen; just sauté until tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: Breakfast Fried Rice, Bacon Fried Rice, Easy Breakfast, Scrambled Eggs, Vegetable Fried Rice, Quick Breakfast Recipe
