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Breakfast Fried Rice
Ben Carraoli

Breakfast Fried Rice

The other morning, I had some leftover rice in the fridge, a couple of eggs, and half a bell pepper on the edge of going bad. Instead of tossing them, I whipped up a batch of breakfast fried rice, and wow—it was the best decision of the day!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Dinner
Calories: 390
Ingredients Method

Ingredients
  

  • 2 cups day-old cooked rice: Day-old rice is drier than freshly cooked rice which helps it fry up crispy without becoming mushy.
  • 2 eggs: They add richness and protein. Scramble them directly in the pan for easy blending with the rice.
  • ½ cup diced onion: Adds savory depth and a touch of natural sweetness once sautéed.
  • ½ cup chopped bell pepper or leftover veggies: Great for cleaning out the fridge. Use carrots peas, zucchini—anything goes.
  • ½ cup diced cooked bacon ham, or sausage (optional): Adds a hearty, salty flavor that pairs perfectly with the eggs and rice.
  • 2 tbsp soy sauce: Adds umami and savory depth. Start with a little and adjust to taste.
  • 1 tbsp sesame oil or butter: Sesame oil gives a toasty nutty note; butter adds creamy richness. Choose based on your flavor preference.
  • Salt & pepper to taste: Season to preference after tasting the soy sauce addition.
  • Sliced green onions or sriracha optional, for topping: Adds a fresh crunch or spicy kick to finish off the dish.

Method
 

  1. Start by heating a tablespoon of sesame oil or butter in a skillet over medium-high heat. Once the oil is hot, toss in your chopped onion and bell pepper (or whatever veggies you’ve chosen). Sauté for about 2–3 minutes until they begin to soften and smell amazing.
  2. If you're using cooked bacon, ham, or sausage, now's the time to add it to the pan. Let it warm up and crisp slightly. Then, toss in your cold, day-old rice. Don’t use freshly cooked rice—it’ll turn mushy. Stir well to combine everything evenly.
  3. Push the rice to one side of the skillet to create space. Crack the eggs directly into the pan and scramble them gently using your spatula. Once they’re mostly cooked through, stir them into the rice mixture until well combined.
  4. Drizzle the soy sauce evenly over the mixture. Stir everything together so the flavor coats all the ingredients. Add salt and pepper to taste, remembering the soy sauce already brings saltiness.
  5. Plate the fried rice and top with sliced green onions or a drizzle of sriracha if you like a little heat. Serve it up warm and fresh!