Delicious Breakfast Fried Rice You Can Customize Your Way

Transform leftover rice into a scrumptious Breakfast Fried Rice. It's customizable, quick, and perfect for busy mornings!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Breakfast

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 cups Cooked Rice Use leftover rice, chilled if fresh
4 ounces Bacon Diced; can substitute with ham, sausage, or tofu

For the Flavors

4 pieces Scallions Chopped; use both white and green parts
2 pieces Eggs Scrambled or added as ribbons
3 tablespoons Soy Sauce Opt for tamari for gluten-free
2 tablespoons Neutral Oil e.g., peanut or canola; avoid olive oil

Optional Add-ins

1 cup Frozen Veggies Toss in directly without thawing
1 teaspoon Chili Oil Use sparingly for heat
2 tablespoons Sesame Seeds For garnish and flavor

Equipment

large skillet or wok

Method

Preparation Steps

Heat a large skillet or wok over high heat and add 2 tablespoons of neutral oil.
Add diced bacon and cook for 4–5 minutes until golden and crispy, then set aside.
In the bacon fat, sauté the white parts of scallions for 30 seconds until fragrant.
Add 4 cups of cold or chilled rice, breaking up clumps and frying for 2–3 minutes.
Create a space for 2 scrambled eggs and mix them into the rice after cooking.
Drizzle 3 tablespoons of soy sauce over the rice, stir, and add reserved bacon and veggies.
Transfer to bowls, garnish with green scallions, sesame seeds, and chili oil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 54gProtein: 14gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Feel free to customize with various proteins or vegetables based on your preference and availability.

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