Breakfast Fried Rice Recipe on Food52 (2024)

When you want fried rice, you want it! Especially if there's leftover rice just sitting in your fridge. I used guanciale, but for the bacon, you can chop or cut up with scissors before frying. Topped with a bit of chili crisp. I'd happily eat this for dinner as well.

People must be interested in fried rice, especially for breakfast as this has been going on for 8 + years. It started around 2014. Even after all these years some good recipes.

I've made this recipe a few times and it is a family favorite! Throw in some kimchi and Lao Gan Ma Chili Oil with Fermented Soybeans and its perfection!

My husband also told me to put this in favorite menu list. This menu is soo delicious. We love this.

This recipe is terrific. I made it for dinner. It was quick and easy and tasted so good. It is now going to be one of my stand by recipes.

Tried this this morning, but had no chilli flakes, I added a little gochujang instead and can honestly it was one of the best breakfasts I've had. Thank you, it's definitely on my list of "not cornflakes again!"

This was perfect! Trying to master using leftover and this was a great help

cpc February 28, 2020

I didn't have any scallions so I used a small thinly sliced shallot. I skipped the bacon because it's Friday in Lent but otherwise followed the recipe. It's super easy, fast and has tons of flavor. I will definitely make this many times again. It's easily adaptable.

Absolutely delicious! I will make too much rice again just to have this the next day.

Jane December 28, 2019

This is a great recipe for a very delicious breakfast. My only question is why fudge about the cook+prep time? I make my own similar breakfast bowls (highly recommend adding avocado, cilantro, a little sesame oil and a big squeeze of lime to the ingredients mentioned here) and I’m a pretty efficient home cook. Even without my additions, it takes more than 10 total minutes to sequentially fry bacon, then chop and fry scallioms with rice, then fry an egg and assemble the bowl (you could use multiple pans and fry everything at the same time, but then you’ve made a relatively big mess you have to clean up, so haven’t really saved any time). The extra time’s not a big deal at all - maybe it takes 15 minutes all told? -but it’s weird to me how often published recipes unrealistically minimize the time it takes to make them. Like the semi-famous Hamilton Nolan exposé about recipe-writers constantly “lying” about how long it takes to caramelize onions, this post just made me think, “why not be as accurate about the cooking time as you are about ingredients?”

Delicious! I didn't have scallions so I used onion. With some chile oil it was perfection and ideal for a hungover Sunday.

How did you get the yolk to look like that in the 3rd picture?

Fried rice is one of the items The Gazebo Restuarant (Napili, Maui) is famous for. It's one of the featured photos on their Yelp page: https://www.yelp.com/biz/gazebo-restaurant-lahaina

I ate fried rice for breakfast all the time as a kid. Added a touch of curry powder as well. Nomnom

liz O. September 10, 2016

Thinking I'd like to make this for friends coming for breakfast/brunch. Any suggestions on what I could serve with it?

I have commented before about this recipe. It is a great recipe, but even using the lowest low sodium soy sauce(1 table spoon 460 sodium a tablespoon) a 1/3 of a cup is 2300 sodium added. 2400 is the amount for the day for those not watching their sodium. Since the recipe is for 2 maybe it is half.

Fried rice (Sinagag) is a regular part of Filipino breakfast (like cereal in America) in Manila sautéed in minced garlic, unlike other Asian countries are served during lunch or dinner. It is eaten usually with Tocino (Filipino bacon), fried eggs (itlog) or Longanisa (pork sausage similar to Spanish one) or dried fried fish (Daing). Your Fried Rice with bacon is called Tosilog but the Tocino is fried separately. A restaurant owner in one of Manila’s suburbs began combining names of the popular breakfast items in the late 80s with Sinagag and eggs as mainstays, hence, To-si-log. A long list of these combination items can be found in --- https://en.wikipedia.org/wiki/Tapa_(Filipino_cuisine)

Jude January 6, 2016

I was delighted to discover this genius idea via google as I stared down the half-full rice cooker with a slight hangover this morning. Obviously a foundation that supports any vegetable you want to throw in (how ridiculous to go online & complain about not enough vegetables instead of just adding some vegetables!), with potential to morph into most dietary approaches - use fried eggs and add tons of soy and hot sauce to get that greasy heavy sodium bomb that American "chefs," people from New Jersey and men seem to love, use sea salt instead of soy to make it gluten free, omit bacon & use coconut oil for vegetarians, add avocado cubes and cherry tomatoes instead of eggs and bacon for vegans, omit rice for the paleos. Rebelled against instructions (sequencing, seasoning, fat choice, fiber content and egg prep) in the following ways: put a separate saucepan of water on to boil for poached eggs (less cleanup & fat) while I fried the bacon (I halved this recipe but did not halve the bacon, did I mention my hangover?), added green onion in w/ the bacon at the last sec (laziness), emptied skillet contents onto a paper towel & wiped out excess bacon grease, dropped eggs into boiling water, (5 mins is way too long to cook eggs - 3 mins. max!) dumped leftover rice into original skillet, squeezed an entire lemon onto this & sprinkled on those hippy bragg's amino acids **to taste** (I don't know where my soy sauce is, & can I just take time out to lecture complainers in this peanut gallery: unless you are like, a professional wok master in a Chinese restaurant, assume you do not know what you're doing with soy sauce - you can not dump a quantity of soy sauce into anything w/ out tasting as you go!), threw in big handfuls of salad greens (the nutritionist recommends I add at least 1 cup of these to everything), stirred a little, added back the bacon & green onions from the paper towel, topped w/ poached eggs that had been seasoned w/ a little salt and pepper, tasted (OMG), and splashed on some hot sauce (out of red pepper flakes!). Will definitely stir fry broccoli and carrots (or whatever) next time with the green onion. Unless it's first thing in the morning and I'm feeling lazy again. Thank you from the bottom of my heart for posting this. Best breakfast I've had in years.

Surprised that you fry in the sesame oil. Why?