It’s always a good day when it starts with an egg.
I can never get enough of a good breakfast. Are you someone who prefers breakfast in the morning or a breakfast-for-dinner fan? For me, breakfast fits any time of day.
I’m a little bummed the weekend is over — not just the usual Monday blues, but because my brother’s wedding weekend has come and gone. We waited all year for that celebration and it flew by. To soothe myself, I turn to the best comfort food: breakfast.
An entire plate of bacon, just for you.
(And for me, too — let’s be honest.)
So what inspired this breakfast fried rice? It’s pretty simple: I couldn’t stop eating fried rice — for breakfast. Regular fried rice, the kind you usually eat at dinner, has been on rotation every week around here and it’s not going anywhere.
The best part? Sometimes the rice gets fried in bacon grease. Yes. Hello, happiness.
We’ve been riding this fried rice train for months. The appeal is obvious: rice variations are wildly flavorful, you can toss in whatever’s in the fridge, and you can make a large batch to enjoy for days. Sometimes I make rice specifically to turn into fried rice, and other times I use leftover rice from the day before, which is ideal because slightly dried rice fries up better and gets crisp.
When I’m pressed for time — say, with a newborn and in need of exactly what I want for dinner — I’ve even made fried rice with freshly made rice. It works in a pinch, though cooled rice performs best.
Here’s my usual approach: on Sundays I do a few small meal-prep tasks — chopping fruit and vegetables and making a batch of brown jasmine rice to have on hand. If the rice doesn’t become fried rice, someone usually eats it for lunch. When dinner time comes, whatever I’ve got in the fridge goes into the pan. It’s simple, flexible, and delicious. You can do it too — breakfast for dinner, or breakfast for any meal.
Breakfast Fried Brown Rice
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Ingredients
- 1 cup cooked brown rice, preferably leftover from the day before
- 6 slices thick-cut bacon, chopped
- 2 large eggs, lightly beaten
- 1 to 2 teaspoons low-sodium soy sauce
- 4 green onions, sliced
- 2 teaspoons toasted sesame oil
- for serving:
- 2 eggs, cooked as desired
- 1/2 avocado, sliced
- 1 tablespoon freshly snipped chives
- hot sauce
Instructions
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Heat a large skillet or wok over low heat and add the bacon. Cook until the fat renders and the bacon is crispy. Remove the bacon with a slotted spoon and drain it on paper towels. Reserve the bacon fat in a bowl for later, leaving about 1 tablespoon in the skillet. Increase heat to medium-low.
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Add the lightly beaten eggs and stir constantly with a wooden spoon until they’re just scrambled. Remove and set aside. Pour the reserved bacon fat back into the skillet and turn the heat to high. Add the rice, tossing to coat, and let it sit 1 to 2 minutes to crisp and brown. Stir, break up any clumps, and repeat until the rice is slightly crispy and golden. Taste and add soy sauce if more seasoning is needed. Return the bacon and scrambled eggs to the skillet, toss with the green onions, and let everything rest on low heat while you cook eggs for topping.
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Cook eggs as desired and season with salt, pepper, and crushed red pepper. Portion the rice into bowls or on plates, top with the eggs and sliced avocado, finish with chives, add hot sauce if you like, and enjoy.
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