This Breakfast Fried Rice is made using only 4 ingredients and is a super easy meal to whip up anytime of day, not just in the morning! It takes the base of leftover rice and switches up the traditional fried rice by adding in the leftover breakfast staples of bacon and eggs. You can have it on the table from start to finish in less than 15 minutes which makes it a breakfast (or dinner) win!
Breakfast Fried Rice
After testing and testing and testing our Best Rice Ever recipe a few weeks back we found ourselves with piles of rice in the test kitchen. Not that we are complaining or anything, because it really is the best rice ever, but we knew we needed to put that rice to good use by testing a few new leftover rice recipes, and this Breakfast Fried Rice was one of them!
We love the idea of being able to make a double batch of something easy, like rice, when you are cooking dinner and then also being able to use up the leftovers again for a fresh meal later in the week. This Breakfast Fried Rice is the perfect example of this. This dish takes a total start to finish time to make of 15 minutes! On busy days (which they seem to be innumerable) this is the perfect breakfast, or lunch or dinner! And likely you already have the ingredients on hand or in your freezer: bacon, eggs, rice and green onions.
What is in a Breakfast Fried Rice?
This is not the most traditional Asian-style type of fried rice, as we really wanted to keep the ingredient list as minimal as possible so there aren’t any add-ins like coconut aminos or other spices. Think of this as more of a breakfast stir fry! We wanted this to be a savory options for breakfast made with ingredients you likely had on hand that could be a satisfying meal. We limited it to bacon, eggs, green onions and leftover rice with optional hot sauce.
What are some other options to add to Breakfast Fried Rice?
If you wanted to add in a few more things there are plenty of options. You can add in:
diced bell peppers (after you fry up the bacon)
baby kale or spinach (add it when you add the rice and green onion to wilt)
frozen baby peas (add it when you add the rice and green onion to wilt)
cauliflower rice (add this after you fry up the bacon and cook for a bit before adding the eggs)
If you like this rice recipe, check out these others:
In a nonstick skillet or well seasoned cast iron pan, cook bacon until crispy, about 6 minutes. Drain all but 1 tablespoon of bacon fat. Reserve leftover bacon fat for another use or discard.
Lower heat to medium low and add scrambled eggs. Using a spatula move the eggs around the pan until they are fully cooked, about 2 minutes.
Add rice and green onion and cook, breaking up the rice if needed with a spatula, until it is heated through about 3-5 minutes.
Check the seasoning and adjust with additional salt and pepper if needed. Divide between two plates and garnish with hot sauce if using and serve immediately.
If you are using seasoned leftover rice (like our recipe for the BEST RICE EVER) you will not need any additional salt because the rice and the bacon add salt to the dish already.
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With Korean fermented cabbage as its base, this Kimchi Fried Rice is a great weeknight dinner when you want to spice it up a bit. It’s tangy and spicy and a great way to use up leftover rice or cauli-rice and veggies in your refrigerator. It is vegetarian, paleo friendly (with cauli-rice) and ready in under 30 minutes.
Kimchi Fried Rice
With the busy holiday season upon us we thought it was time to make a quick and easy weeknight dinner that is also SUPER DELICIOUS and fun. And we love a good fried rice here at LCK, and this Kimchi Fried Rice is no exception! I almost always have Kimchi hanging around in my fridge (it lasts nearly forever) which makes it the perfect base to add to a fried rice that uses primarily pantry items. It’s super flavorful and we’ve included directions to make this with white rice or cauli-rice.
What is kimchi?
In short kimchi is fermented vegetables! It is native of Korean cuisine and can range from spicy to mild depending on what brand you are buying (or making, if you’re feeling adventurous). Aside from being delicious Kimchi is a nutrient dense food but probably what makes me most excited about it is the naturally occurring probiotic strains that occur during fermentation. This is a great food to eat if you’re in the process of healing your gut or you want to have healthier digestive functions.
What type of kimchi should I buy?
A good kimchi will bring a balance of salty, sour and spicy flavor while holding a nice crunch to it. We’re partial to kimchi made from cabbage, but really the most important thing is to buy a kimchi that has only natural ingredients added to it. In other words, if you can’t pronounce or clearly recognize anything on the ingredients label, skip it!
Tips for making a good stir fry:
Fried rice is a stir fry using rice as the base instead of noodles. It’s a simple dish to make, but the following tips will make sure that your fried rice will shine:
Make sure your pan is nice and hot! We like to use a cast iron skillet for this, which retains heat nicely! But if you have a wok feel free to use that.
Have all ingredients ready and prepped before you begin cooking!
Use a high heat oil, like avocado oil.
Always top it with a fried egg!
If you like this stir fry recipe, check out these others:
Heat a large skillet over medium heat and add oil. Once hot add mushrooms and cook until liquid has evaporated, about 5 minutes.
Add the white part of diced scallions (reserve green for garnish) and carrots and cook until beginning to soften, about 5 minutes. Add in garlic and cook for an additional 30 seconds.
Add sesame oil and rice and cook until heated through, about 3 minutes.
Add kimchi, frozen peas and chili paste and heat through, about 3 minutes.
Make a well in the center and pour in the scrambled egg. Cook until the egg has almost set and then move it around to scramble.
Shut off heat and add baby spinach and coconut amino and stir until the baby spinach has wilted. Taste and add salt, about 1/2 teaspoon.
Top with optional sesame seeds, nori strips and a fried egg and serve immediately.
You can make this instead with cauli-rice by substituting 4 cups fresh cauli-rice for the 3 cups white rice in the recipe.
Don't have leftover cooled rice? We tested this with frozen fully cooked white rice too! It was slightly more wet, but definitely a useful substitution when you want to make this but don't have leftover rice.
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