Breakfast Fried Rice (Print Version)
Crispy bacon, eggs and veggies tossed with chilled jasmine rice for a quick, savory morning stir-fry.
# What You'll Need:
→ Proteins
01 - 4 slices bacon, diced
02 - 2 large eggs
→ Vegetables
03 - 1 cup frozen peas and carrots mix, thawed
04 - 2 green onions, sliced
→ Rice
05 - 3 cups cooked jasmine or long-grain rice, chilled
→ Seasonings & Sauces
06 - 2 tablespoons soy sauce
07 - 1 tablespoon oyster sauce (optional)
08 - 1/4 teaspoon ground black pepper
→ Oil & Garnish
09 - 2 tablespoons vegetable oil
10 - Sriracha or chili sauce (optional)
# How to Make It:
01 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add diced bacon and cook until crisp. Use a slotted spoon to transfer bacon to a plate, leaving rendered fat in the pan.
02 - Add thawed peas and carrots to the pan and stir-fry for 2 minutes until vegetables begin to soften.
03 - Push vegetables to one side of the skillet. Add the remaining 1 tablespoon oil and crack in the eggs. Scramble until just set, then mix with vegetables.
04 - Add chilled cooked rice to the skillet. Break up any clumps with a spatula and stir-fry for 2 to 3 minutes until everything is well combined.
05 - Drizzle soy sauce and optional oyster sauce over the rice. Return bacon to the pan, sprinkle with ground black pepper and add sliced green onions. Mix thoroughly and continue stir-frying for 2 minutes until heated through.
06 - Serve immediately, garnished with additional green onions and a drizzle of sriracha or chili sauce if desired.
# Expert Advice:
01 -
- No one needs to know you used leftovers — it tastes fresh and intentional every time.
- It’s endlessly flexible, so you can swap out veggies or proteins without worry.
02 -
- Using freshly cooked rice makes for sticky, gloopy fried rice — always chill it first, even if only for half an hour.
- Letting the bacon render slowly makes all the difference in taste and texture.
03 -
- Heat your pan until it’s properly hot before adding rice — this stops it from sticking and gives the best texture.
- If you want that irresistible wok-charred flavor, don’t overcrowd the pan.