Breakfast Fried Rice
Crispy bacon, fluffy eggs, and cold day-old rice come together in this hearty breakfast fried rice. The ultimate leftover makeover that turns simple ingredients into a restaurant-style morning meal.
Pin Share Print Servings: 4 servings
Calories: 495kcal
Cost: $8
Equipment
- 1 Wok or large skillet (For even, high-heat frying)
- 1 Metal spatula (Helps toss rice properly)
- 1 Sharp knife (For dicing bacon and vegetables)
- 1 Mixing bowl (For beating eggs and sauce)
- 1 Cutting board (For prep work)
Ingredients
For the Rice Base
- 4 cups Cooked white rice - Day old and cold for best texture
- 6 strips Bacon - Thick cut, diced
- 4 large Eggs - Beaten
- 3 stalks Green onions - Sliced
- 2 cloves Garlic - Minced
- 1 tablespoon Fresh ginger - Minced
For the Sauce
- 3 tablespoons Soy sauce - Adds savory umami
- 1 tablespoon Oyster sauce - Deepens flavor
- 1 teaspoon Sesame oil - For nutty aroma
- ½ teaspoon Black pepper - Freshly ground
- 1 pinch Sugar - Balances saltiness
Optional Add-Ins
- ½ cup Frozen peas and carrots - Adds color and nutrition
- ½ cup Diced ham or sausage - For extra protein
- ¼ cup Shredded cheese - For creamy texture
Instructions
- Fry until crispy, remove bacon but keep rendered fat.
- Cook gently in bacon fat, remove when slightly wet.
- Add garlic and ginger until fragrant.
- Stir fry cold rice over high heat until lightly crispy.
- Pour soy mixture around wok edges, toss evenly.
- Add bacon and eggs back, toss everything well.
- Add green onions, mix once, and serve hot.
Notes
Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used
Nutrition
Serving: 300g | Calories: 495kcal (25%) | Carbohydrates: 44g (15%) | Protein: 20g (40%) | Fat: 25g (38%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 210mg (70%) | Sodium: 820mg (36%) | Potassium: 290mg (8%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 320IU (6%) | Vitamin C: 3mg (4%) | Calcium: 60mg (6%) | Iron: 2.5mg (14%)