This Breakfast Fried Rice with Bacon reimagines your morning routine with savory, satisfying flavor. It transforms humble leftovers into a hearty one-pan meal that comes together faster than brewing coffee. This breakfast fried rice is the perfect way to use up leftover rice and fuel your day.
Looking for Breakfast Fried Rice with Bacon inspiration? You'll love what we have! Explore more Savory Breakfast recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Breakfast Fried Rice with Bacon
- Reduce food waste: Brilliantly repurposes leftover rice.
- Savory breakfast satisfaction: Hearty, salty, and deeply comforting.
- Fast & customizable: Ready in minutes and adaptable with extra veggies.
- Special treat feel: Turns an ordinary morning into a mini-feast.
Ingredients & Tools
- 4 slices thick-cut bacon, chopped into small pieces
- 3 cups cooked and cooled jasmine or long-grain white rice (day-old is best!)
- 3 large eggs, lightly beaten
- 2 green onions, thinly sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- 1/2 cup frozen peas, thawed
- 1 tbsp neutral oil (like avocado or canola), if needed
Tools: A large skillet or wok, a sturdy spatula, a small bowl for the eggs, and a microplane or fine grater for the ginger.
Notes: Day-old, cold rice is non-negotiable for perfect texture. Fresh ginger and garlic provide an aromatic punch, and toasted sesame oil adds a nutty fragrance.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 2 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Why is cold, day-old rice so important? Freshly cooked rice is steamy and moist, which causes it to clump together and become mushy when stir-fried. Cold rice has dried out slightly, and the grains have firmed up, allowing them to separate beautifully in the hot pan and achieve that classic fried rice texture.
- Can I use a different protein? Absolutely! While bacon provides wonderful fat and smokiness, you can easily swap it for chopped ham, breakfast sausage, or even diced Spam for a classic Hawaiian twist. For a vegetarian version, omit the bacon and use a tablespoon of extra oil, adding a dash of smoked paprika to mimic the smoky flavor.
- Don’t skip the aromatics. The ginger and garlic are the soul of this dish, providing a fragrant base that cuts through the richness of the bacon and egg. If you can, use fresh—it makes a world of difference compared to the powdered versions.
- Get your mise en place ready. Fried rice cooks very quickly, so having all your ingredients chopped, measured, and within arm’s reach is crucial. You won’t have time to mince garlic or find the soy sauce once you start cooking.
How to Make Breakfast Fried Rice with Bacon
Step 1: Cook the bacon. Place your chopped bacon in a cold, large skillet or wok. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered out. This should take about 5-7 minutes. Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving the glorious bacon fat in the pan.
Step 2: Scramble the eggs. If your pan seems a little dry, add a teaspoon of neutral oil. Pour your beaten eggs into the hot bacon fat. Let them set for about 15 seconds before you start gently scrambling them with your spatula. Cook until they are just set but still slightly soft—they’ll finish cooking later. Quickly transfer the scrambled eggs back to the bowl you beat them in.
Step 3: Sauté the aromatics. Increase the heat to medium-high. To the same pan, add the white parts of your green onions, the minced garlic, and grated ginger. Stir-fry for just 30-60 seconds until incredibly fragrant. Be careful not to burn the garlic, or it will turn bitter. You’ll know it’s ready when the aroma makes your stomach growl.
Step 4: Fry the rice. Add the cold rice to the pan, breaking up any large clumps with your spatula. Toss and press the rice into the pan to ensure every grain gets coated in the flavorful bacon fat. Continue to cook for 2-3 minutes, letting some of the rice get slightly crispy. This is where the texture really develops.
Step 5: Combine everything. Return the cooked bacon and scrambled eggs to the pan. Add the thawed peas as well. Pour the soy sauce and rice vinegar around the edges of the pan so it sizzles and caramelizes slightly. Toss everything together vigorously to combine and heat through, about 2 more minutes.
Step 6: Finish and serve. Turn off the heat. Drizzle the toasted sesame oil over the top and add most of the green parts of your onions. Give it one final toss. Taste and adjust seasoning if needed, though the bacon and soy sauce usually make it salty enough. Serve immediately, garnished with the remaining green onions.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; rice and eggs become mushy and rubbery.
- Reviving: Reheat in a skillet over medium heat, stirring, until hot.
Serving Suggestions
Complementary Dishes
- A simple cucumber salad — The cool, crisp, and slightly acidic bite of a quick-pickled cucumber salad provides a refreshing contrast to the rich, savory notes of the fried rice, cleansing the palate between bites.
- Sliced fresh avocado — Adding a few creamy slices of avocado on the side introduces a lovely, buttery texture and healthy fats that make the meal feel even more luxurious and balanced.
- Kimchi — For those who love a kick, a spoonful of spicy, fermented kimchi alongside your rice introduces a fantastic tangy heat and probiotics, creating a truly next-level breakfast experience.
Drinks
- A strong cup of black coffee — The bitterness of a good, strong brew is the classic counterpart to a salty, fatty meal, cutting through the richness and waking you up completely.
- Green tea — A cup of mild, slightly grassy green tea offers a more soothing and delicate pairing that won’t overpower the complex flavors of the ginger and soy sauce in the dish.
- A citrusy mimosa — If it’s a celebratory brunch, the bright, bubbly acidity of a mimosa made with fresh orange juice provides a festive and fruity contrast that lightens the whole meal.
Something Sweet
- Fresh mango slices — The sweet, tropical flavor of ripe mango is a perfect, light dessert after the savory rice, offering a juicy and vibrant finish that feels both simple and special.
- A warm cinnamon roll — For the ultimate sweet-and-salay brunch spread, a gooey, warm cinnamon roll with cream cheese frosting satisfies that post-meal sugar craving in the most decadent way.
- Mixed berry parfait — Layers of tangy yogurt, granola, and fresh mixed berries provide a light, healthy, and texturally interesting sweet option that feels refreshing and wholesome.
Top Mistakes to Avoid
- Using freshly cooked, warm rice. This is the number one reason fried rice turns into a gummy, sticky mess. The excess moisture steams the rice instead of frying it. I’ve messed this up before too, and trust me, it’s worth the wait to
Breakfast Fried Rice With Bacon
Whip up this easy Breakfast Fried Rice with Bacon in under 25 minutes! A savory, one-pan meal perfect for using leftover rice. Get the recipe and start your day right!
Ingredients
For the Main Ingredients
-
4 slices thick-cut bacon (chopped into small pieces)
-
3 cups cooked and cooled jasmine or long-grain white rice (day-old is best!)
-
3 large eggs (lightly beaten)
-
2 green onions (thinly sliced (white and green parts separated))
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
3 tbsp soy sauce (or tamari for gluten-free)
-
1 tbsp toasted sesame oil
-
1 tsp rice vinegar
-
1/2 cup frozen peas (thawed)
-
1 tbsp neutral oil (like avocado or canola, if needed)
Instructions
-
Place your chopped bacon in a cold, large skillet or wok. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered out. This should take about 5-7 minutes. Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving the glorious bacon fat in the pan.01
-
If your pan seems a little dry, add a teaspoon of neutral oil. Pour your beaten eggs into the hot bacon fat. Let them set for about 15 seconds before you start gently scrambling them with your spatula. Cook until they are just set but still slightly soft—they’ll finish cooking later. Quickly transfer the scrambled eggs back to the bowl you beat them in.02
-
Increase the heat to medium-high. To the same pan, add the white parts of your green onions, the minced garlic, and grated ginger. Stir-fry for just 30-60 seconds until incredibly fragrant. Be careful not to burn the garlic, or it will turn bitter. You’ll know it’s ready when the aroma makes your stomach growl.03
-
Add the cold rice to the pan, breaking up any large clumps with your spatula. Toss and press the rice into the pan to ensure every grain gets coated in the flavorful bacon fat. Continue to cook for 2-3 minutes, letting some of the rice get slightly crispy. This is where the texture really develops.04
-
Return the cooked bacon and scrambled eggs to the pan. Add the thawed peas as well. Pour the soy sauce and rice vinegar around the edges of the pan so it sizzles and caramelizes slightly. Toss everything together vigorously to combine and heat through, about 2 more minutes.05
-
Turn off the heat. Drizzle the toasted sesame oil over the top and add most of the green parts of your onions. Give it one final toss. Taste and adjust seasoning if needed, though the bacon and soy sauce usually make it salty enough. Serve immediately, garnished with the remaining green onions.06
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