Delicious at any time of day, this breakfast fried rice recipe is a great way to use up your leftover rice. Made with simple ingredients like brown rice and bacon, this "dinner for breakfast" is a satisfying way to start the day.
The first time Brendan suggested that rice could be eaten as a breakfast food, I was skeptical.
To me, rice was reserved for weeknight dinners and overnight oats was the perfect breakfast.
But this bacon fried rice (and eating Gallo Pinto for breakfast every day in Costa Rica) has me converted.
When a recipe includes bacon, do you even need to look at the rest of the ingredients to know that it is going to be tasty!
The best part about this hearty breakfast (besides the bacon...) is that is cooks entirely in a large skillet and if you already have some leftover rice to use, the cooking time is around 20 minutes total.
If you're not convinced to try out rice for breakfast, it also makes for a tasty dinner.
No matter what time of the day you eat it, I hope you love it!
- Brown Rice- I like to use long grain rice for this recipe but any rice would work as well. If you're having rice for dinner the night before, make a double batch and you'll be ready to go in the morning.
- For a short cut, you can use instant packaged rice. Ensure that it is not flavored (ingredients should just be rice and maybe salt and oil). No need to heat it in the microwave first.
- Bacon- This recipe will work with thin or thick cut bacon so use what you like best.
- Eggs- You will need 2 eggs for scrambling and adding to the fried rice plus additional fried eggs for topping.
- Coconut Aminos- Tamari or low-sodium soy sauce also work.
- Green onions
1. Cook rice. Prepare your rice as per the package directions or in a rice cooker. Spread it out in a shallow baking dish to cool slightly. (If you're using leftover rice, you can skip this step.)
2. Cook bacon. In a large nonstick skillet over low heat, cook the bacon. Remove to a paper towel lined plate when it is done and set aside. When it has cooled slightly, dice it into chunks. Drain the bacon grease into a glass or ceramic dish.
3. Fry rice. Increase to medium high heat and add 1 tablespoon of the reserved bacon fat, the cooked rice and 2-4 tablespoon of water. Cover for 1-2 minutes to heat through and then remove the lid. Stir and then cook without the lid for an additional 2 minutes.
4. Scramble eggs. Move the rice to the side of the pan and reduce to medium heat. Add ½ tablespoon of reserved bacon grease to the centre of the skillet and crack the eggs into it. Allow to cook for 1 minute, and then stir eggs to scramble.
5. Mix. Add the bacon and green onions and give it a good stir to combine with the rice and scrambled eggs.
6. Stir in sauce. Mix in the coconut aminos (or soy sauce).
7. Fry extra eggs for topping. Increase the heat to medium high, move the rice to the edges, add ½ tablespoon of bacon grease and crack any additional eggs for serving in the centre. Cook as desired.
Leftovers and Storage
To Store: Store leftover breakfast fried rice in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months
To Reheat: Rewarm in a skillet with a bit of avocado oil (or another cooking oil) over medium heat with 1-2 tablespoon of water, stirring frequently. You can also heat it in the microwave. Fry fresh eggs for topping.
Make it Your Own
- Breakfast Sausage Fried Rice- Try adding your favorite cooked breakfast sausage. You can reduce the amount of bacon that you use or make it a bacon and sausage fried rice. Use avocado oil in place of the bacon grease if making it without bacon.
- Add Toasted Sesame Oil- Give the dish some extra depth of flavor by adding 2 teaspoon of sesame oil at the same time as the coconut aminos.
- Use Bacon Bits- If you want to skip cooking bacon, you can use avocado oil in place of the grease and add ½ cup of bacon bits instead.
- Add Some Fresh Veggies- Before adding the rice, sauté any fresh vegetables that you would like to add until nearly softened. Bell peppers, yellow onion and fresh garlic would all be delicious.
- Use White Rice
Garnish your bacon fried rice with:
- Sriracha or another hot sauce of choice
- Sliced Avocado
- Sesame Seeds
- Red Pepper Flakes
No, however, the recipe does turn out best if you use dry rice. We have had plenty of success making this recipe with rice made the same day. But I recommend giving yourself a bit of extra time to spread it out in a thin layer to cool. Also, when you cook the rice, err on the side a bit less water so that your rice doesn't turn out mushy.
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And if you liked this recipe...
...you also might like these other fun breakfast ideas!
- Huevos Rancheros
- Chinese Inspired Scrambled Eggs
- Everything Bagel Casserole (For Two)
- Gallo Pinto (Costa Rican Rice and Beans)
Breakfast Fried Rice
- 1 cup long grain brown rice uncooked, or about 3 cups cooked
- 4 slices thin cut bacon
- 2-4 tablespoon water
- 2 large eggs plus additional for serving
- ¼ cup green onions sliced (about 4), plus additional for serving
- 1 tablespoon coconut aminos
- Cook rice according to package instructions and spread out in a shallow baking dish to cool.
- In a large non stick skillet, cook bacon over low heat until crispy. Using a fork or slotted spoon, remove bacon to a plate lined with paper towel and dice. Pour bacon grease into a bowl.
- Increase to medium high heat and add 1 tablespoon of the reserved bacon fat, the cooked rice and 2-4 tablespoon of water. Cover for 1-2 minutes to heat through and then remove the lid. Stir and then cook without the lid for an additional 2-3 minutes.
- Move the rice to the side of the pan and reduce to medium heat. Add ½ tablespoon of reserved bacon grease to the centre of the skillet and crack the eggs into it. Allow to cook for 1 minute, and then stir eggs to scramble.
- Add the green onions and diced bacon and stir to combine. Mix in the coconut aminos.
- Increase the heat to medium high, move the rice to the edges, add ½ tablespoon of bacon grease and crack any additional eggs for serving in the centre. Cook as desired.
- Divide rice between 2 bowls and top with the cooked eggs and garnishes.
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