Breakfast Fried Rice with Bacon

updated Oct 16, 2020
Snapshot Cooking
Breakfast Fried Rice with Bacon

A quick and easy, one-pan recipe for breakfast fried rice loaded with eggs and vegetables.

Serves4 to 6

Prep20 minutes

Cook23 minutes to 28 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Photo: Justin Bridges | Food Stylist: Tyna Hoang
Fried Rice

Fried rice is the perfect blank canvas for adding whatever ingredients you want, and here, that means your favorite breakfast staples. This version is loaded up with crispy bacon and veggies, then topped with eggs and baked in the oven just until the whites are set. The resulting rice is a breakfast-lover’s dream — a brand-new way to enjoy bacon and eggs. Serve it with ketchup or hot sauce for the perfect fuss-free meal.

Credit: Photo: Justin Bridges | Food Stylist: Tyna Hoang

Cold, Leftover Rice Makes the Best Fried Rice

The best rice to use in this recipe is cold, day-old rice — whether it’s leftover from takeout or homemade. As the rice sits in the fridge, it dries out and becomes less sticky, making it ideal for frying. Simply add it to your pan and break it up with a spoon. You don’t have to worry about overcooking it or accidentally smashing it, and each piece of rice gets perfectly coated in the seasoning.

Breakfast Fried Rice with Bacon

A quick and easy, one-pan recipe for breakfast fried rice loaded with eggs and vegetables.

Prep time 20 minutes

Cook time 23 minutes to 28 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 8 slices

    center-cut bacon (about 12 ounces)

  • 4

    large scallions, plus more for garnish

  • 2 tablespoons

    toasted sesame oil

  • 1 cup

    frozen mixed vegetables, such as peas and carrots

  • 3 cups

    cold cooked rice

  • 3 tablespoons

    tamari or soy sauce

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly ground black pepper

  • 8

    large eggs

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Dice 8 slices center-cut bacon and thinly slice 4 large scallions (white and green parts), plus some more for garnish.

  2. Heat 2 tablespoons toasted sesame oil in a large cast iron skillet or ovensafe nonstick pan over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned and most of the fat has rendered out, 4 to 5 minutes. Add the scallions and 1 cup frozen mixed vegetables. Cook, stirring constantly, until the vegetables are warmed through, 3 to 4 minutes.

  3. Add 3 cups cold cooked rice, 3 tablespoons tamari or soy sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring constantly to prevent the rice from sticking to the bottom of the pan, until heated through, 3 to 4 minutes. Remove the pan from the heat.

  4. Use a spoon to create 8 large wells in the rice. Crack 1 large egg into each well. Bake until the egg whites are fully set, 13 to 15 minutes. Garnish with sliced scallions.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 3 days.