Breakfast Fried Rice Recipe

I turned leftover rice, bacon, and eggs into a 4-ingredient Breakfast Fried Rice you can have on the table in under 15 minutes and that uses only pantry staples.

I never thought leftover rice could be exciting until I made my version of Breakfast Fried Rice. Using simple day old cooked white rice and crispy bacon, it turns yesterday’s boring into something loud and satisfying.

There’s a salty little surprise that sneaks up on you and makes you wonder why you ever saved the rice in the first place. It’s quick, borderline reckless in how little prep it needs, and somehow perfect for breakfast or a late night snack.

I catch myself craving it on tired weekday mornings, and on lazy weekends when i’m too stubborn to cook for real.

Why I Like this Recipe

– I can throw it together crazy fast when I’m running late so it saves me on busy mornings.
– I like the mix of crunchy bits and soft parts in every bite, it never gets boring.
– It’s cheap and uses stuff I already have in the fridge so I dont waste food.
– It’s super simple to change up, I can add whatever I’m in the mood for and nobody complains.

Ingredients

• Cold day old rice gives chewy texture, mostly carbs, leftover saves time.
• Salty smoky bacon adds crisp fat and protein, makes dish more savory.
• Beaten eggs add silkiness and protein, they bind rice and give richness.
• Soy sauce brings umami and salt, deepens color, use to taste.

Ingredient Quantities

• 3 cups day old cooked white rice, cold and clumpy
• 4 slices bacon, chopped
• 2 large eggs, beaten
• 2 tablespoons soy sauce, more or less to taste

How to Make this

1. Break up the 3 cups of cold, day old rice with your hands or a fork so it isnt one big clump; if it’s rock hard microwave for 15 to 20 seconds to loosen it up.

2. Heat a large skillet over medium high heat and add the chopped 4 slices of bacon, spreading them out so they cook evenly.

3. Fry the bacon until it’s crisp and browned, about 6 to 8 minutes, stirring now and then so it doesnt burn.

4. Use a slotted spoon to remove most of the bacon into a bowl but leave the rendered bacon fat in the pan, that fat is your cooking oil and flavor base.

5. Add the rice to the hot bacon fat, press it down and let it sit undisturbed for 30 to 60 seconds to get some bottom browning, then toss and repeat until rice is heated through and some grains are slightly toasted.

6. Push the rice to one side of the skillet to make a space, pour the 2 beaten eggs into the empty spot, scramble them gently until theyre about 80 percent set.

7. Mix the scrambled eggs into the rice, dump the bacon back in, then drizzle the 2 tablespoons soy sauce over everything, toss and stir for another minute so the soy coats the rice evenly.

8. Taste and add a little more soy sauce if you want it saltier, give it one last quick toss and plate up right away while it’s hot.

Equipment Needed

1. large skillet about 12 in
2. spatula or wooden spoon for stirring and tossing
3. slotted spoon to lift out the bacon
4. small mixing bowl for the beaten eggs and to hold removed bacon
5. fork or your hands to break up clumpy rice
6. cutting board and a sharp knife to chop the bacon
7. measuring spoons for the 2 tablespoons soy sauce
8. microwave and a microwave safe plate or bowl to loosen rock hard rice plus a serving plate

FAQ

Breakfast Fried Rice Recipe Substitutions and Variations

• Rice: swap with day-old jasmine or brown rice, or for low-carb try riced cauliflower (squeeze out extra water)
• Bacon: use diced ham, pancetta, or smoked tofu/tempeh if you want it vegetarian, they give that smoky bite
• Eggs: go with scrambled silken tofu or a chickpea-flour scramble for egg-free, or just use extra egg white if you want less yolk
• Soy sauce: replace with tamari or coconut aminos for gluten-free, or a little Worcestershire for deeper savory flavor

Pro Tips

1. Get the pan hot so the rice toasts instead of steaming. If the bacon didnt render enough fat add a tablespoon of neutral oil like canola so the rice fries and you get some crisp bits.

2. Cook the eggs separate or at the very edge of the pan so they stay soft and not rubbery, then fold them in at the end. Scrambling them right in the middle can make them overcook.

3. If your rice is extra clumpy or moist spread it on a plate or sheet and chill for 15 to 20 minutes so the grains firm up. Cold rice gives you better texture and less mush.

4. Add soy sauce little by little and taste as you go, dont dump it all at once. Save some crispy bacon pieces for sprinkling on top and if you want a finishing note try a splash of toasted sesame oil or some chopped scallions.