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Breakfast Fried Rice

Rated as 4.5 out of 5 Stars
1

"A fried-rice twist on bacon and eggs! My dad used to make this for me on Saturday mornings when I was a kid; it's an easy and tasty brunch option. You can substitute 1 bunch broccoli for the frozen peas, if desired."
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Ingredients

50 m servings 357
Original recipe yields 6 servings

Directions

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  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in skillet.
  3. Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 357 calories; 7.7 56.5 14 134 523 Full nutrition

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Reviews

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This was is a difference method than I am used to doing but it worked out just fine. I did cook the onion in the skillet before adding the eggs so I would not over cook the eggs or leave the o...

I used brown rice which has a higher yield than white, so I used 6 eggs, 1.5 cups of frozen mixed vegetables. Still not enough for my tastes, so I added another cup of veg. Definitely recommend...

Easy and everyone loves it.

I was looking for an early lunch recipe for a Saturday. This worked really well. I had 1-2/3 cups of Minute Rice. I didn't have bacon, so substituted half a red pepper. Like the other reviewer, ...