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Savory Breakfast Fried Rice

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A delicious and comforting breakfast fried rice packed with bacon, eggs, and colorful vegetables, perfect for busy mornings and gluten-sensitive diets.

Ingredients

Scale
  • 3 cups cooked rice (cold, day-old rice works best)
  • 5-6 slices bacon, chopped into bite-sized pieces
  • 3 large eggs, whisked
  • 1/2 cup diced carrots
  • 1/2 cup chopped green onions
  • 1/2 cup diced bell peppers (any color)
  • 2 cloves garlic, minced
  • 2-3 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Optional toppings: toasted sesame seeds, sriracha, hoisin sauce

Instructions

  1. Chop the bacon into small pieces, dice the vegetables, and mince the garlic. Whisk the eggs in a small bowl and set aside.
  2. Heat a large skillet or wok over medium heat. Add the chopped bacon and cook until crisp, stirring occasionally. Remove the bacon with a slotted spoon and set aside, leaving the grease in the pan.
  3. Add the diced carrots, bell peppers, and minced garlic to the skillet. Cook for 3-4 minutes, stirring frequently, until they’re softened but still slightly crisp.
  4. Push the cooked vegetables to one side of the pan. Pour the whisked eggs into the empty side and scramble them until just set. Mix the eggs with the vegetables.
  5. Break up the cold rice with your hands to separate the grains. Add it to the skillet and stir everything together. Pour in the soy sauce and sesame oil, mixing well so the rice is evenly coated.
  6. Increase the heat to medium-high. Stir-fry the rice for another 5-7 minutes until it’s heated through and slightly crispy on the edges.
  7. Stir the crispy bacon back into the rice and mix well. Taste and adjust the seasoning with salt and pepper as needed.
  8. Scoop the fried rice into bowls, garnish with chopped green onions, sesame seeds, and a drizzle of sriracha if desired. Serve hot and enjoy!

Equipment

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination.

Nutrition