Breakfast Fried Rice
This easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It’s bursting with flavor and ready in less than 30 minutes!
Looking for more of my breakfast favorites? Try Hawaiian French Toast Casserole, Sheet Pan Pancakes, Gallo Pinto, and Breakfast Skillet!
Breakfast Fried Rice is my new favorite mash-up.
The magic of this tasty dish right here is a combo of Asian fried rice, with Western breakfast ingredients. And it’s not breakfast appropriate only; it makes a delicious hearty dinner as well, bursting with flavor from the sausage, veggies, eggs and Canadian bacon. And if you love this recipe, try my Kimchi Fried Rice and Ham Fried Rice!
Ingredients Needed:
How to make Breakfast Fried Rice:
Cook Meat: Place Canadian bacon in a single layer in a non-stick or cast iron pan over medium heat then cook undisturbed for 2 minutes. Stir, then cook undisturbed again for 1 minute. Remove to a very large bowl. Add pork sausage, crumbling it with a meat chopper to small pieces, until browned. Add to bowl with the Canadian bacon, leaving some of the grease in the pan.
Sauté Veggies and Scramble Eggs: Add 1 Tablespoon oil or butter to the pan if there isn’t much grease. Add veggies, seasoning them with salt and pepper. Sauté over medium heat for a few minutes until tender then stir in garlic and cook for 30 seconds. Remove to the same bowl. Melt 2 tablespoons of butter in pan, then add eggs, stirring and cooking until scrambled. Remove to the same bowl.
Heat Rice: Add remaining 2 tablespoons of butter to the pan and once melted, add rice, spreading into an even layer. Cook over medium-high heat and add green onion, soy sauce, and sesame oil. Allow the rice to cook undisturbed, stirring every minute or so, to allow it to crisp a little.
Serve: Return meat and veggies from bowl back to the pan and toss to combine. Taste and season the breakfast egg fried rice with additional soy sauce, salt or pepper, as needed.
Make Ahead Instructions:
To Make Ahead: The bacon and sausage can be cooked ahead of time, kept in an airtight container. All the vegetables can be chopped and stored in the fridge for up to a day in advance.
More Egg Recipes:
Quiche Lorraine
Breakfast Casserole
Breakfast Taquitos
Huevos Rancheros
Breakfast Quesadillas
Eggs Benedict
Hashbrown Breakfast Casserole
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Breakfast Fried Rice
Our easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It's bursting with flavor and ready in 30 minutes!
Course Breakfast, brunch, Main CourseCuisine Chinese
Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes
Servings 6 servings
Calories 479kcal
Author Lauren Allen
Cost $10
Ingredients5 oz Canadian bacon , chopped into pieces½ lb pork sausage , (I use jimmy dean)4 or 5 Tablespoons butter , divided5 large eggs , beaten½ bell pepper , diced2 medium carrots , peeled and diced1 small white onion , diced1/3 cup frozen peassalt and freshly ground black pepper4 cloves garlic , minced5 cups cooked and chilled rice , (I prefer short-grain white rice)3 green onions , thinly sliced4-5 Tablespoons low-sodium soy sauce1 teaspoon sesame oilUS Customary – Metric
InstructionsCook meats: Add Canadian bacon in a single layer to a large non-stick skillet or cast iron pan over medium heat. Cook undisturbed for 2 minutes. Stir and cook undisturbed for 1 minute. Remove to a large bowl. Add pork sausage to skillet and cook over medium heat, crumbling into small pieces as it cooks, until browned. Remove to bowl with Canadian bacon.Sauté Veggies: (If there’s no grease left in the pan from the meat, add 1 Tablespoon oil or butter). Add veggies to the pan. Season with salt and pepper. Sauté over medium high heat for a few minutes until tender. Stir in garlic and cook 30 seconds. Remove to same bowl.Scramble Eggs: Reduce heat to medium low. Add 2 Tablespoons of butter to the pan. Once melted, add eggs and cook until scrambled, stirring occasionally. Remove eggs to bowl.Fry Rice: Add remaining 2 Tablespoons of butter to the pan and once melted, add rice. Spread rice into an even layer and cook over medium-high heat. Add green onion, soy sauce, sesame oil and toss to combine. Allow the rice to cook undisturbed, stirring every minute or so, to allow it to crisp a little.Combine: Return everything in the bowl back to the pan and toss to combine. Taste and season with additional soy sauce, salt or pepper.
Video
NotesMake Ahead Instructions: The meats can be cooked ahead, stored in an airtight container. All the vegetables can be chopped then kept in the fridge for up to a day in advance.
NutritionCalories: 479kcal | Carbohydrates: 44g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 195mg | Sodium: 974mg | Potassium: 454mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4966IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 2mg
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