Description
Savory Quick Morning Fried Rice is an ideal breakfast for those craving the classic greasy spoon comfort without the heaviness. Featuring smoky bacon, fluffy scrambled eggs, and colorful vegetables all stir-fried with cold rice and fragrant seasonings, this dish cooks up quickly and satisfies with every bite.
Ingredients
Scale
Meat and Eggs
- 6 slices bacon, chopped
- 4 large eggs
Seasonings and Fats
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 tablespoons butter
- 3 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
Vegetables and Rice
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 3 cups cold cooked rice
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- 4 green onions, sliced
Instructions
- Prepare Bacon: Line a plate with paper towels and set aside. Place chopped bacon in a cold 12-inch skillet over medium heat. Cook, stirring occasionally, until bacon is crisp and fat is rendered, about 10 minutes. Remove bacon with a slotted spoon and drain on paper towels.
- Beat Eggs: While bacon cooks, crack eggs into a bowl. Season with ¼ teaspoon kosher salt and ¼ teaspoon ground pepper. Beat lightly with a fork.
- Scramble Eggs: Drain all but 2 tablespoons of bacon fat from the skillet. Add eggs and swirl to coat pan bottom. Cook 1-2 minutes until edges set, then gently scrape edges towards center to scramble. Repeat cooking and scrambling 1-2 more times until eggs are set but still tender. Remove eggs from skillet and set aside.
- Sauté Aromatics: Increase heat to medium-high. Add butter to skillet and melt until foaming. Add diced onion and sauté until translucent, 5-6 minutes. Add minced garlic and stir constantly until fragrant, about 1 more minute.
- Fry Rice: Add cold cooked rice to skillet and toss with onions and garlic until well combined. Press mixture into an even layer and let fry undisturbed for 4-5 minutes to develop texture.
- Season and Add Veggies: Pour soy sauce evenly over rice. Loosen rice from pan bottom using a wooden spoon, stirring soy sauce evenly in. Add frozen peas, carrots, corn, and toasted sesame oil. Toss frequently until vegetables thaw and warm, and rice appears dry.
- Combine and Serve: Remove skillet from heat. Fold in cooked bacon, scrambled eggs, and sliced green onions. Serve immediately with additional soy sauce if desired.
Notes
- Using leftover cold rice is crucial for achieving the best texture as fresh rice can become mushy.
- Adjust soy sauce quantity to control saltiness according to your taste.
- Feel free to substitute vegetables based on availability or preference.
- Cooking bacon in a cold pan helps render fat more evenly and crisps it nicely.
- Gently scrambling eggs in bacon fat adds richness and flavor.