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
Test Kitchen Notes
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
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.
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.
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.
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.
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.