Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups cold cooked rice (preferably day-old)
- 6 slices bacon, chopped (or 6 oz / 170 g diced ham)
- 1 cup frozen peas and carrots
- 3 scallions, sliced (whites and greens separated)
- 2 large cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp rice vinegar
- 1/4 tsp black pepper
- 2 tbsp neutral oil (divided)
- 4 large eggs
- 1 tbsp unsalted butter (optional, for eggs)
Do This
- 1. Mix soy sauce, sesame oil, rice vinegar, and pepper in a small bowl.
- 2. Cook bacon in a wok or large skillet over medium-high heat until crisp; remove bacon, keep about 1 tbsp drippings.
- 3. Add 1 tbsp neutral oil, then cook scallion whites and garlic for 30 seconds; add peas/carrots and stir-fry 2 minutes.
- 4. Add rice; stir-fry over high heat 3–5 minutes, breaking up clumps, until hot and lightly toasted.
- 5. Pour in sauce; toss 1 minute. Stir in bacon and scallion greens; taste and adjust soy sauce if needed.
- 6. Fry eggs sunny-side up in a separate skillet over medium heat 2–3 minutes (cover for 30–60 seconds if you want set whites).
- 7. Serve fried rice topped with one egg per bowl.
Why You’ll Love This Recipe
- Fast, filling breakfast that tastes like your favorite takeout fried rice (but made at home).
- Perfect use for leftover rice and freezer veggies.
- Sunny-side egg makes it extra satisfying, with a rich yolk that becomes its own sauce.
- Easy to customize with ham, extra vegetables, or a spicy finish.
Grocery List
- Produce: 3 scallions, 2 large garlic cloves
- Dairy: 4 large eggs, unsalted butter (optional)
- Meat: 6 slices bacon (or 6 oz / 170 g diced ham)
- Frozen: 1 cup frozen peas and carrots
- Pantry: cooked rice (or ingredients to cook it), low-sodium soy sauce, toasted sesame oil, rice vinegar, neutral oil (canola/avocado/grapeseed), black pepper
Full Ingredients
For the soy-sesame seasoning
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp rice vinegar
- 1/4 tsp freshly ground black pepper
For the fried rice
- 4 cups cold cooked long-grain rice (about 1 to 2 days old is ideal)
- 6 slices bacon, chopped into 1/2-inch pieces (or 6 oz / 170 g diced ham)
- 2 tbsp neutral oil (canola, avocado, or grapeseed), divided
- 3 scallions, thinly sliced (separate whites from greens)
- 2 large cloves garlic, minced
- 1 cup frozen peas and carrots (no need to thaw)
- Salt, to taste (optional; soy sauce may be enough)
For the sunny eggs
- 4 large eggs
- 1 tbsp neutral oil or 1 tbsp unsalted butter (butter adds great flavor)
- Pinch of salt
- Pinch of black pepper
Step-by-Step Instructions
Step 1: Get the rice and sauce ready
Use cold, cooked rice for the best texture. If your rice is clumped, break it up with clean hands or a fork so it can fry evenly in the pan.
In a small bowl, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp toasted sesame oil, 2 tsp rice vinegar, and 1/4 tsp black pepper. Set aside so it’s ready to pour in quickly once the rice is hot.
Step 2: Crisp the bacon (or warm the ham)
Heat a wok or large skillet over medium-high heat. Add the chopped 6 slices bacon and cook, stirring occasionally, until browned and crisp, about 5–7 minutes.
Use a slotted spoon to transfer the bacon to a plate. Carefully pour off excess grease, leaving about 1 tbsp bacon drippings in the pan for flavor. (If using diced ham instead, cook it for 2–3 minutes to brown lightly, then remove; keep 1 tbsp fat/oil in the pan.)
Step 3: Stir-fry the aromatics and vegetables
Add 1 tbsp neutral oil to the pan with the reserved drippings and heat over high heat until shimmering, about 15–30 seconds.
Add the scallion whites and minced garlic. Stir constantly for 30 seconds until fragrant (don’t let the garlic brown). Add the 1 cup frozen peas and carrots and stir-fry for 2 minutes to heat through and evaporate excess moisture.
Step 4: Fry the rice until hot and lightly toasted
Add the 4 cups cold cooked rice to the pan. Use a spatula to press and toss the rice, breaking up any remaining clumps.
Stir-fry over high heat for 3–5 minutes, tossing frequently, until the rice is heated through and you see a bit of light browning in spots. If the pan looks dry at any point, drizzle in the remaining 1 tbsp neutral oil.
Step 5: Season and finish the fried rice
Pour the prepared soy-sesame seasoning around the sides of the hot pan (this helps it sizzle and distribute). Toss continuously for 1 minute until the rice is evenly colored and glossy.
Stir in the cooked bacon and the scallion greens for the last 30 seconds. Taste and adjust: add a tiny splash more soy sauce if needed; add salt only if it tastes flat.
Step 6: Cook sunny-side eggs
In a separate nonstick skillet, heat 1 tbsp neutral oil (or 1 tbsp butter) over medium heat until melted/shimmering.
Crack in 4 eggs (work in batches if needed). Season with a pinch of salt and black pepper. Cook until the whites are set and the yolks are still runny, about 2–3 minutes. For firmer whites without flipping, cover the pan for 30–60 seconds.
Step 7: Serve breakfast fried rice with the sunny egg on top
Divide the fried rice among 4 bowls. Top each with a sunny-side egg. Serve immediately while everything is hot so the yolk can run into the rice like a rich, savory sauce.
Pro Tips
- Cold rice is key: Warm, freshly cooked rice tends to clump and steam. If you only have fresh rice, spread it on a sheet pan and chill uncovered for 20–30 minutes.
- Use high heat and keep things moving: Fried rice tastes best when it gets a little toast on the grains. Don’t overcrowd the pan; use the largest skillet or wok you have.
- Control moisture: Frozen vegetables can release water. Stir-frying them first helps prevent soggy rice.
- Season in layers: The bacon is salty; start with the listed soy sauce and add more only after tasting.
- Egg timing: Cook the eggs last (or in a second pan) so they land on the bowls hot with a runny yolk.
Variations
- Ham and pineapple breakfast fried rice: Swap bacon for 6 oz / 170 g diced ham and add 1/2 cup diced pineapple with the veggies for a sweet-savory twist.
- Spicy version: Add 1–2 tsp chili crisp or 1/4 tsp crushed red pepper when you add the sauce; finish with a few drops of sesame oil.
- More veggie-forward: Add 1 cup thinly sliced cabbage or 1 cup chopped baby spinach (stir in spinach at the very end until just wilted).
Storage & Make-Ahead
Cool leftovers quickly and store fried rice in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-high heat with 1–2 tsp water to loosen, stirring until steaming hot (about 3–5 minutes). For best texture, cook fresh eggs when serving leftovers. Make-ahead tip: cook the rice up to 3 days in advance and keep it chilled; slice scallions and mix the sauce up to 24 hours ahead.
Nutrition (per serving)
Approximate, assuming bacon and 1 egg per serving: 520 calories, 21 g protein, 58 g carbohydrates, 23 g fat, 3 g fiber, 980 mg sodium. Values vary by rice type, bacon brand, and soy sauce.
