Breakfast Fried Rice
Kickstart your day with a delicious twist on a classic favorite: Breakfast Fried Rice. This savory dish combines the comforting elements of fried rice with wholesome breakfast ingredients, making it perfect for busy mornings or leisurely brunches. Packed with protein and flavor, this recipe is not only quick to prepare but also versatile enough to adapt to whatever you have on hand. Whether you use leftover rice or fresh veggies, each bite offers a satisfying mix of textures and tastes that everyone at the table will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 4 large eggs
- 3 cups cold cooked rice
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 3 tbsp soy sauce
- 2 tsp toasted sesame oil
- Optional: turkey bacon or tempeh for a protein swap
Instructions
- In a skillet, cook chopped turkey bacon over medium heat until crispy. Remove and drain on paper towels.
- Whisk eggs with salt and pepper, then scramble them in the same skillet until fluffy. Set aside.
- Sauté onions in the rendered fat until translucent, then add garlic and cook until fragrant.
- Stir in cold rice, flattening it to fry undisturbed for about 5 minutes for crispiness.
- Add soy sauce and vegetables; toss to combine with sesame oil until heated through.
- Fold in crispy bacon and scrambled eggs before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 280mg
Find it online: https://quickfoodjournal.com/breakfast-fried-rice/