Breakfast Fried Rice
Cold cooked rice fried with bacon, scrambled egg, frozen peas and spring onion.
Photograph credit: Yay. American-Fried Rice for Breakfast by Dennis S. Hurd · CC0 1.0 · Flickr
Storing and Planning Ahead
Best eaten straight away. Cool leftovers quickly and keep in the fridge for 1 day; reheat until piping hot.
Making Breakfast Fried Rice
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Cook the bacon in a large frying pan for 4 minutes until crisp.
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Add the oil and heat. Push the bacon aside, pour in the eggs and scramble for 1 minute.
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Add the rice, breaking up any lumps, and fry for 3 minutes. Add the peas and fry for 1 minute.
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Stir in the soy sauce and pepper. Scatter with the spring onions and serve.
Related guide: Choosing rice.
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Tips for Success
- Cook the rice a day ahead and chill it.
- Break up lumps of rice with the back of a spoon.
- Leave the rice to brown for a minute before stirring.
- Cool leftover rice quickly and use it within a day.
Behind the Recipe
Use cold rice. That is the single most useful instruction for any fried rice, and it applies here. Freshly cooked rice is too wet and clumps in the pan; rice that has been chilled overnight has dried out and separates into grains that fry.
Cook the bacon first until crisp, and leave the fat in the pan. It is the oil for everything that follows. Push the bacon aside, scramble the eggs, then add the rice and press it into the pan so it browns slightly. Break up any lumps of rice with the back of a spoon. They cook unevenly and stay cold in the middle.
Frozen peas go in at the end and need only a minute to thaw and warm. A splash of soy sauce seasons the whole thing.
Top with spring onions and, if you like, a fried egg. A fried egg on top turns this into a full meal. Keep the heat high throughout so the rice fries rather than steams.
What to Put Next to It
Fried egg · Hot sauce · Sliced avocado · Orange juice
If You're Missing Something
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
What's in a Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a cooked weight is worked out with raw figures, so those lines run high. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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