Savory Breakfast Fried Rice Recipe for Busy Mornings

Fried rice is a perfect way to transform leftover breakfast items—eggs, bacon, sausage, or vegetables—into a hearty, flavorful meal. A large griddle or a roomy skillet makes it simple to cook enough for the whole family. Use what you have on hand to customize this recipe and make it your own.

This Breakfast Fried Rice follows the same simple approach as other fried rice variations: high heat, cold leftover rice, and short cook times to develop flavor and texture. It’s flexible, fast, and ideal for brunch or a weeknight dinner when you want something filling with minimal effort.

Why We Love Breakfast Fried Rice

Breakfast is our favorite meal, and this fried rice has become a go-to for busy weekends. Cooking on a large flat top or in a big skillet lets you prepare enough for the whole family at once. It’s easy to adapt—add extra protein, swap vegetables, or change the seasoning to suit your tastes.

Ingredients

• Bacon – Use bacon, or substitute diced ham or breakfast sausage.
• Eggs – Scrambled on the griddle or prepared separately.
• Butter – Unsalted butter for sautéing garlic and rice.
• Minced garlic – Fresh or substitute garlic powder; add red pepper flakes for heat.
• Cooked rice – Day-old cooked rice works best; chilled rice sautés up nicely.
• Soy sauce – Use coconut aminos for a gluten-free alternative.
• Sesame oil – Adds toasty flavor; use sparingly.
• Frozen peas and carrots – Add color, texture, and vegetables in one step.
• Green onions – Sliced, for garnish.

Scroll to the recipe card below for exact amounts and a printable version of the recipe.

How to Make Breakfast Fried Rice

• Step 1 – Preheat your griddle or skillet over medium-low heat (about 350°F). If using a griddle, create a cooler zone by lowering one burner.

Step 2 – Cook the bacon on the hot zone for 7–10 minutes, flipping once, until the fat renders and the bacon is crispy. Move the cooked bacon to the cooler zone and, if needed, drain excess grease on paper towels.

Step 3 – Dice the bacon into bite-size pieces and wipe most of the grease off the griddle, leaving just a little to fry the eggs.

Step 4 – Crack the eggs onto the grill, season with salt and pepper, scramble, and move them to the cooler side with the chopped bacon.

Step 5 – Melt butter, add garlic, cook briefly, then add the cold cooked rice. Sauté the rice for 4–5 minutes until it begins to brown. Spread the rice in an even layer so it browns consistently.

Step 6 – Drizzle soy sauce and sesame oil over the rice, then add the frozen peas and carrots. Stir and toss often until vegetables are heated through and the rice is evenly coated with sauce.

Step 7 – Fold in the diced bacon and scrambled eggs gently. Serve immediately, garnished with green onions and sesame seeds if desired.

Expert Tips

• Day-old rice: Cold leftover rice sautés better and develops a firmer texture—ideal for fried rice.
• Preheat griddle or skillet: A hot cooking surface helps create browned rice and cooks ingredients evenly.
• Vegetable size: Cut your vegetables uniformly so they heat evenly and finish at the same time.

What to Serve With Breakfast Fried Rice?

This fried rice is a complete meal on its own, packed with protein and vegetables. If you want sides, consider pancakes, French toast, a breakfast burrito, or additional breakfast sausage to round out the meal.

No. This fried rice works for breakfast, brunch, or dinner. Add extra protein if serving as a main evening meal for a heartier plate.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat in the microwave or warm on the stovetop in a skillet over medium heat, stirring occasionally until heated through.