Breakfast Bacon & Egg Fried Rice

Breakfast Bacon & Egg Fried Rice

What’s better than good old bacon and eggs for breakfast? Try this Breakfast Bacon & Egg Fried Rice! One taste and you may never go back to the way you’re used to eating breakfast. Leftover rice is sautéed in a little bacon fat with green onions and diced red pepper, flavored with soy sauce and rice wine vinegar, and topped with a perfect fried egg! It’s light and deeply satisfying all at the same time and works just as well for brunch, lunch or a quick dinner. 

What to do with leftover rice in the fridge? Breakfast Fried Rice!

Vicky discovered this dish when searching for a way to use up all the leftover rice (usually jasmine or basmati) sitting in her refrigerator. Her husband, Lewis, likes rice with just about every meal. Vicky only lets herself eat it occasionally (that’s fixin’ to change now!). There’s always rice sitting around in the fridge and we hate to throw it out. This dish actually works best with leftover rice, but you can make it fresh — just be sure to allow the rice to come to room temperature before you cook it again.

Or, check out our Chicken & Veggie fried rice for a more traditional and equally delicious option.

Do I need a Wok?

That depends! Woks are great for stir frys, fried rices and other Asian dishes. If you make a lot of Asian food, it’s definitely worth the investment. A wok distributes heat more evenly than a frying pan, requires less oil & ensures that all of your food will stay in the pan when tossing and stirring (and not all over your stove and floor).

I love my Calphalon Wok, and use it weekly.

Breakfast Bacon & Egg Fried Rice

November 7, 2019
: 2
: 5 min
: 15 min
: 20 min
: Easy


  • 3 pieces bacon
  • 3 green onions, diced (reserve some for garnish)
  • 1/2 red bell pepper, diced
  • 2 cups leftover, cold fried rice (if you don't have leftover rice, you can make fresh).
  • 1/3 cup soy sauce
  • 1 tbsp. rice wine vinegar (or apple cider vinegar)
  • 1/4 tsp. crushed red pepper flakes
  • 2 eggs
  • 1 tsp. toasted sesame oil
  • sriracha
  • Step 1 In a wok or skillet, fry up the bacon and remove it from the pan.
  • Step 2 Add the green onions and red bell pepper to the bacon fat, and sauté for about 3 minutes.
  • Step 3 Next, add the rice, soy sauce, vinegar, and pepper flakes. Stir to incorporate.
  • Step 4 Flatten the rice against the bottom of the pan and let cook about 5 minutes. Flip over with a spatula, and cook another 5 minutes. You should get a crusty brown edge to the rice.
  • Step 5 Stir again to combine and then remove and divide between 2 bowls.
  • Step 6 Tear the reserved bacon into 1 inch pieces and add to the individual bowls.
  • Step 7 Add a bit more oil to the plan and fry the eggs (cover with a lid) until the whites are cooked through to your liking.
  • Step 8 Sprinkle with salt and pepper and place on top of the fried rice.
  • Step 9 Garnish with a dash of toasted sesame oil or seeds, diced green onion, and add a splash or two of sriracha.