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We’ve probably all had fried rice before, but have you had breakfast fried rice? Who said you can’t have fried rice for breakfast? This fried rice starts out in the best of ways, with bacon! It’s also made all in one skillet. So first you cook the bacon, then you cook the eggs, and then it’s time for the rice. At the end you toss it all together and tada! Breakfast fried rice!

I did lighten this fried rice up by using a low sodium center cut bacon. I also used a brown rice instead of white or any other kind. And of course, low sodium soy sauce to boot. You could definitely use egg whites for at least some of the eggs, but I did not since - well eggs are expensive these days and I didn’t want to waste any yolks.

This does make a pretty good sized batch of breakfast rice, which is great because you can easily divvy it up and have it ready to go as a meal prep breakfast formerly the whole week. Seriously, I got 6 pretty decent sized portions out of this.

I made my rice a day ahead in this rice cooker and then stored it away in the fridge until morning.

Top it off with the green onions and maybe some sesame seeds or garlic chili crunch if you’re feeling extra spicy!

Breakfast Fried Rice

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Fried rice with a breakfast twist. Made with bacon and eggs for a perfectly savory meal that's sure to impress!

Ingredients

6 Slices Low Sodium Center Cut Bacon
4 Whole Large Eggs
Salt & Pepper to Taste
2 Tbsp. Butter
1 Small White Onion, Diced
2 Garlic, Minced
3 C. Cold Cooked Rice
3 Tbsp. Reduced Sodium Soy Sauce
2 Tsp. Sesame Oil
1 C. Frozen Peas & Carrots
4 Green Onions, Diced

Instructions

Place the 6 Slices Low Sodium Center Cut Bacon into a skillet and cook over medium-heat until cooked through. Remove the bacon with a slotted spoon to set aside.
Whisk the 4 Whole Large Eggs and Salt & Pepper to Taste in a small bowl. Add it to the skillet along with the bacon drippings and cook to scramble. Remove the eggs from the pan and set aside.
Place the 2 Tbsp. Butter into the skillet. Once the butter has melted, add in the 1 Small White Onion and cook until translucent and tender.
Add in the 2 Garlic and cook until fragrant.
Spoon the 3 C. Cold Cooked Rice into the skillet and spread into an even layer to fry for 4-5 minutes.
Pour in the 3 Tbsp. Reduced Sodium Soy Sauce to loosen the rice from the skillet.
Add in the 2 Tsp. Sesame Oil and 1 C. Frozen Peas & Carrots. Cook until the veggies are defrosted and the rice appears dry.
Remove the skillet from the heat and stir in the bacon, eggs, and 4 Green Onions.
Serve right away to enjoy!

Nutrition Facts

Calories

261

Fat (grams)

11 g

Sat. Fat (grams)

5 g

Carbs (grams)

29 g

Fiber (grams)

3 g

Net carbs

29 g

Sugar (grams)

1 g

Protein (grams)

11 g

Sodium (milligrams)

514 mg

Cholesterol (grams)

148 mg

Nutritional Claims: Sugar Conscious • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free