Description
A savory and satisfying breakfast fried rice made with eggs, vegetables, and leftover rice for a quick morning meal that’s full of flavor.
Ingredients
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- 2 cups cooked white or brown rice (preferably cold)
- 2 tablespoons vegetable oil
- 3 large eggs, beaten
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup cooked bacon or breakfast sausage, crumbled (optional)
- 1/2 cup frozen peas and carrots, thawed
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- Salt and pepper, to taste
- Hot sauce or sriracha, for serving (optional)
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Transfer to a plate.
- Add the remaining oil to the skillet. Sauté diced onion and bell pepper for 2-3 minutes until softened.
- Add bacon or sausage, if using, and cook for another minute.
- Stir in rice, breaking up any clumps. Cook for 2-3 minutes, stirring frequently.
- Add peas and carrots and cook for another 2 minutes until heated through.
- Return scrambled eggs to the skillet. Add soy sauce, oyster sauce (if using), and green onions. Toss everything together until well combined.
- Season with salt and pepper to taste. Serve warm with hot sauce if desired.
Notes
- Use day-old cold rice for the best texture.
- Swap bacon or sausage for diced ham or keep it vegetarian.
- Top with a fried egg for extra protein.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg