Breakfast Fried Rice



Author Notes: When you think of breakfast, fried rice is probably not the first thing that pops into your head. In fact, it may be nowhere on your radar. Growing up with a Japanese father, we always had a pot of cooked rice at the ready and when we had leftovers (which was often), my father would make breakfast fried rice in the morning. This is my take on a childhood favorite.Kathleen | Hapa Nom Nom

Food52 Review: WHO: Kathleen @ hapanom is a food blogger from Atlanta.
WHAT: A delicious — and compelling — reason to eat rice for breakfast.
HOW: Fry up some bacon, then some scallions and rice — top it all with an egg.
WHY WE LOVE IT: This is a warm, filling breakfast we can actually see ourselves making before we dash out the door for work — it’s fast, without a ton of prep, and it’s everything we want, exactly when we want it. Because why should you have to wait until dinner for fried rice?
The Editors

Serves: 2
Prep time: 5 min
Cook time: 5 min

Ingredients

  • 5 slices of bacon
  • 1 tablespoon sesame oil
  • 3 green onions, thinly sliced
  • 3 cups day-old cooked rice, at room temperature
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds, toasted
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon unsalted butter
  • 2 eggs

Directions

  1. In a heavy-bottomed skillet over medium heat, cook the bacon, turning it until it's browned evenly. Remove the bacon from the pan and let drain on paper towels. Once the bacon is cool enough to handle, roughly chop.
  2. In a large skillet over medium heat, warm the sesame oil until shimmering. Add 2 of the sliced green onions, and cook for 2 to 3 minutes.
  3. Stir in the cooked rice, breaking up any large clumps. Add the soy sauce, rice vinegar, bacon, toasted sesame seeds, and crushed red pepper flakes. Stir to fully incorporate the ingredients and cook for 5 minutes, or until warmed through.
  4. In a non-stick skillet over medium heat, add the butter. Crack the eggs into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes.
  5. Place a fried egg on top of each bowl of breakfast fried rice and garnish with the remaining sliced green onion. Serve immediately, being sure to break the yolk over the rice so it can act like a sauce.

More Great Recipes:
Egg|Grains|Bacon|Green Onion/Scallion|Rice|Sesame Oil|Soy Sauce|Vinegar|Spring|Summer|Fall|Winter

Reviews (72) Questions (0)

72 Reviews

Lisa P. May 7, 2018
How did you get the yolk to look like that in the 3rd picture?
 
Monica S. August 2, 2017
Fried rice is one of the items The Gazebo Restuarant (Napili, Maui) is famous for. It's one of the featured photos on their Yelp page: https://www.yelp.com/biz/gazebo-restaurant-lahaina
 
Donna H. November 6, 2016
I ate fried rice for breakfast all the time as a kid. Added a touch of curry powder as well. Nomnom
 
liz O. September 10, 2016
Thinking I'd like to make this for friends coming for breakfast/brunch. Any suggestions on what I could serve with it?
 
marlene M. April 16, 2016
I have commented before about this recipe. It is a great recipe, but even using the lowest low sodium soy sauce(1 table spoon 460 sodium a tablespoon) a 1/3 of a cup is 2300 sodium added. 2400 is the amount for the day for those not watching their sodium. Since the recipe is for 2 maybe it is half.
 
thechewinn-nova.com April 15, 2016
Fried rice (Sinagag) is a regular part of Filipino breakfast (like cereal in America) in Manila sautéed in minced garlic, unlike other Asian countries are served during lunch or dinner. It is eaten usually with Tocino (Filipino bacon), fried eggs (itlog) or Longanisa (pork sausage similar to Spanish one) or dried fried fish (Daing). Your Fried Rice with bacon is called Tosilog but the Tocino is fried separately. A restaurant owner in one of Manila’s suburbs began combining names of the popular breakfast items in the late 80s with Sinagag and eggs as mainstays, hence, To-si-log. A long list of these combination items can be found in --- https://en.wikipedia.org/wiki/Tapa_(Filipino_cuisine)
 
Jude January 6, 2016
I was delighted to discover this genius idea via google as I stared down the half-full rice cooker with a slight hangover this morning. Obviously a foundation that supports any vegetable you want to throw in (how ridiculous to go online & complain about not enough vegetables instead of just adding some vegetables!), with potential to morph into most dietary approaches - use fried eggs and add tons of soy and hot sauce to get that greasy heavy sodium bomb that American "chefs," people from New Jersey and men seem to love, use sea salt instead of soy to make it gluten free, omit bacon & use coconut oil for vegetarians, add avocado cubes and cherry tomatoes instead of eggs and bacon for vegans, omit rice for the paleos. Rebelled against instructions (sequencing, seasoning, fat choice, fiber content and egg prep) in the following ways: put a separate saucepan of water on to boil for poached eggs (less cleanup & fat) while I fried the bacon (I halved this recipe but did not halve the bacon, did I mention my hangover?), added green onion in w/ the bacon at the last sec (laziness), emptied skillet contents onto a paper towel & wiped out excess bacon grease, dropped eggs into boiling water, (5 mins is way too long to cook eggs - 3 mins. max!) dumped leftover rice into original skillet, squeezed an entire lemon onto this & sprinkled on those hippy bragg's amino acids **to taste** (I don't know where my soy sauce is, & can I just take time out to lecture complainers in this peanut gallery: unless you are like, a professional wok master in a Chinese restaurant, assume you do not know what you're doing with soy sauce - you can not dump a quantity of soy sauce into anything w/ out tasting as you go!), threw in big handfuls of salad greens (the nutritionist recommends I add at least 1 cup of these to everything), stirred a little, added back the bacon & green onions from the paper towel, topped w/ poached eggs that had been seasoned w/ a little salt and pepper, tasted (OMG), and splashed on some hot sauce (out of red pepper flakes!). Will definitely stir fry broccoli and carrots (or whatever) next time with the green onion. Unless it's first thing in the morning and I'm feeling lazy again. Thank you from the bottom of my heart for posting this. Best breakfast I've had in years.<br />
 
meeshybells January 3, 2016
Surprised that you fry in the sesame oil. Why?
 
Tad September 23, 2015
Hi, this breakfast recipe will keep your tummy filled all day, or perhaps till next morning when you decide to have some more. It's delicious! I used chicken fried rice, b/c that's what I had on hand, instead of green onion, red onion with some chives and red hot salsa sauce on top. Thank you for the recipe.
 
Katherine C. June 2, 2015
Where can I find the nutrition values for this recipe?<br />
 
Author Comment
Kathleen |. June 2, 2015
Hi, Katherine. I am not a nutritionist and I can't vouch for the accuracy of online recipe/nutrition calculators, but you can give it a try. Hope this helps! http://recipes.sparkpeople.com/recipe-calculator.asp
 
Charlotte W. April 22, 2015
I was thinking about making this for a dinner. What would you serve on the side with it? thanks!
 
Caryn B. April 19, 2015
Just tried this dish...after reading some of the comments I was very conscious of the amount of soy I used. I also tasted the leftover rice to gauge its level of saltiness. I cut back by a few tablespoons, but should have cut back more. Next time I will also reduce the vinegar a bit. All in all a satisfying dish.
 
ARay January 30, 2015
Looks super delicious, totally going to try ... These are cool variations, everyone! Thanks! In particular, anyone have a suggestion if I wanted to use something other than green onion? Kimchi?
 
Kaitlin F. January 30, 2015
Honestly you can use any veggie you like. I use shredded carrot, shredded sweet potato, and often throw in leftover roasted veggies from dinner. You can also substitute leftover millet for the rice if you feel like changing it up.
 
Author Comment
Kathleen |. January 30, 2015
Yes, kimchi is a great compliment to a fried rice dish. When my dad made this for us as kids, he'd just throw in whatever was around. So things like leftover veggies or even pork make great additions. I hope you enjoy the dish!
 
MPaula W. June 14, 2015
Definitely needs more vegetables/fruit either in the dish or on the side.
 
Carl December 24, 2014
Similar to what we do. Shredded ham or lop chang (Chinese sausage) are good additions or alternatives to bacon. We also like a little oyster sauce and/or fish soy added to give it even more flavor. Ever try a small amount of shrimp paste in the rice-Yummy.
 
Kevin F. December 17, 2014
Super easy and amazing flavors. Kept the white rice from the Korean restaurant that we could not finish the prior night, and used it this morning. Scrambled the eggs and folded in at the end instead of the fried eggs on top, as one kid doesn't like eggs. A huge hit amongst the family. We will def make this again - and eat out more often at asian restaurants as an "excuse" for our newly discovered breakfast!
 
Paul K. December 13, 2014
Delicious recipe, I added pulled pork instead of bacon and a big hit! Want to make a perfect egg every time and eliminate the butter? Use a mug 3/4 full of water, add 1-2 eggs (I suggest two <br />per bowl), microwave for 1 minute 20 seconds (that's for two eggs, 1m5secs for one egg). Perfect poached egg every time, and as this recipe says the yolk is the sauce so this works great! !
 
Kaitlin F. November 4, 2014
I eat some version of this just about everyday for breakfast. So easy on the stomach and a good filling meal to start the day. I will throw in shredded broccoli and/or carrot along with the onions for some extra veggies (I even throw in leftover roasted veggies if I have them). If you haven't tried cooking your egg directly in your rice and then adding some water to steam it at the end, give it a try. It almost makes a little rice patty that is just delicious (plus you don't have to clean another pan). Also love to top this with 1/4 of a ripe avocado if I have some and will sometimes use coconut aminos instead of some or all of the soy sauce (flavor is a tad sweet, but not overly so - I generally add them at the table rather than during the cooking process).
 
Wicko October 25, 2014
Thanks for this! Easy, delicious and filling.
 
taxidog October 7, 2014
Yum! I have eggs and rice for breakfast all the time! I like brown rice with some kimchee chopped and sauteed in it. This sounds great.
 
Author Comment
Kathleen |. September 19, 2014
Interesting additions - reminds me of a bbq sauce I make :)