Breakfast Fried Rice (Printer-friendly)

Fluffy chilled rice stir-fried with bacon, eggs, peas and scallions, finished with soy and a touch of oyster sauce.

# What You Need:

→ Proteins

01 - 4 slices bacon, diced
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen peas and carrots mix, thawed
04 - 2 green onions, sliced

→ Rice

05 - 3 cups cooked jasmine or long-grain rice, chilled

→ Seasonings & Sauces

06 - 2 tablespoons soy sauce
07 - 1 tablespoon oyster sauce (optional)
08 - 1/4 teaspoon ground black pepper

→ Oil & Garnish

09 - 2 tablespoons vegetable oil
10 - Sriracha or chili sauce (optional)

# How to Make It:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add diced bacon and cook until crisp. Remove bacon with a slotted spoon, reserving the rendered fat in the pan.
02 - Add peas and carrots to the pan. Stir-fry for 2 minutes until vegetables begin to soften.
03 - Push vegetables to one side. Add remaining vegetable oil, crack in the eggs, and scramble until just set. Gently fold eggs into the vegetables.
04 - Add chilled rice to the skillet, breaking up any clumps using a spatula. Stir-fry for 2 to 3 minutes until rice is separated and heated through.
05 - Drizzle soy sauce and oyster sauce over rice. Return bacon to the pan. Sprinkle black pepper and sliced green onions. Stir well to combine and continue to stir-fry for another 2 minutes.
06 - Serve immediately, garnished with additional green onions and a drizzle of sriracha if desired.

# Expert Tips:

01 -
  • You can toss in whatever leftovers you have and it always turns out comforting—like a secret kitchen hack.
  • It's the quickest way I've found to serve a breakfast that looks (and tastes) impressive but requires very little planning.
02 -
  • Once, I tried to fry fresh-made rice and ended up with a gummy, sticky mess—always use day-old rice.
  • Swapping bacon for leftover protein works, but crisp it up first so you still get those crunchy bits.
03 -
  • Keep a small bowl of water next to your spatula to break up stubborn rice clumps as you go.
  • Letting the rice rest for a minute, untouched in the hot pan, creates golden crisp bits that make every bite exciting.

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