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Homemade breakfast fried rice with crispy bacon, scrambled eggs, and green onions.
Hannah Cooking

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: American, Asian Fusion
Calories: 495
Ingredients Equipment Method Notes

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

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

Method
 

  1. Fry until crispy, remove bacon but keep rendered fat.
  2. Cook gently in bacon fat, remove when slightly wet.
  3. Add garlic and ginger until fragrant.
  4. Stir fry cold rice over high heat until lightly crispy.
  5. Pour soy mixture around wok edges, toss evenly.
  6. Add bacon and eggs back, toss everything well.
  7. Add green onions, mix once, and serve hot.
    Homemade breakfast fried rice with crispy bacon, scrambled eggs, and green onions.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used