Breakfast Fried Rice with Bacon and Eggs

• 2 cups cooked rice, cooled
• 4 slices bacon, chopped
• 2 green onions, thinly sliced
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 large eggs
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Optional: 1/4 teaspoon chili flakes

Steps

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Add bacon and cook until crispy.
3. 3 Push bacon to the side and crack eggs into the skillet, cooking to desired doneness.
4. 4 Add garlic to the bacon fat and sauté until fragrant.
5. 5 Add rice, peas, and soy sauce to the skillet, stirring to combine and heat through.
6. 6 Stir in green onions and chili flakes if using.
7. 7 Serve fried rice topped with crispy bacon and eggs.

Equipment

• Large skillet

Variations

• Add a splash of sesame oil for extra flavor.
• Substitute bacon with crispy ham or turkey bacon for a lighter option.

Substitutions

• If you're out of green onions, chives make a great alternative.
• For a vegan option, replace eggs with tofu and use a vegan soy sauce.

Pairings

• Serve with a side of kimchi or pickled vegetables for a tangy contrast.

Nutrition

Tips

• Use day-old rice for the best texture.
• Feel free to adjust the level of soy sauce to your taste preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep it moist.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Pair with a fresh fruit salad or a simple side of toast for a complete breakfast spread.

FAQ