This breakfast fried rice is the kind of meal that makes you excited to use up leftovers. A little bacon, some eggs, and cold rice turn into something way better than the sum of its parts, and it all comes together in one skillet.

Chopsticks picking up breakfast fried rice with scrambled eggs, green onions, and bacon from a white plate.

Why You Need To Make This Bacon and Egg Fried Rice

  • Uses up leftovers: Cold rice works best here, so it’s a great way to give leftovers new life. No waste, just a better breakfast.
  • Fast and filling: Everything cooks quickly, and it’s hearty enough to keep everyone full. No one is asking for a snack 20 minutes later.
  • Kid-friendly: Bacon and eggs are familiar favorites, and the soy sauce gives it just enough flavor without being overpowering. You can even leave out the green onions if needed.

I always make extra rice just so I have an excuse to make more fried rice. My Turkey Fried Rice and Cajun Fried Rice are regulars in our rotation, but I love how flexible it is. If you’re missing a particular veggie, swap in whatever you’ve got or skip it altogether, like I do in this skillet breakfast rice.

Fried rice for breakfast with scrambled eggs, bacon, and green onions on a white plate; sauce and scallions beside.

Ingredients and Substitutions

  • Bacon – Any kind of bacon works here. Turkey bacon or plant-based bacon can be used if preferred.
  • Yellow onion – White or red onion will work if that’s what you have on hand.
  • Garlic – Fresh garlic gives the best flavor, but one teaspoon of garlic powder can work in a pinch.
  • Rice – Jasmine or basmati rice also works well. Just make sure it’s cold.
  • Unsalted butter – Salted butter is fine, just adjust the added salt to taste.
  • Eggs – No substitutions.
  • Soy sauce – Tamari or coconut aminos can be used as a gluten-free alternative.
  • Sesame oil – Toasted sesame oil adds flavor, but you can leave it out if you don’t have any.
  • Salt and pepper – No substitutions.
  • Green onion – Can be left out or swapped with chives for a milder flavor.

Complete ingredient quantities and recipe instructions can be found in the recipe card at the bottom of this post.

Ingredients on wooden board: sliced bacon, green onions, onion, garlic, eggs, butter, seasoning, rice, soy sauce.

Mandy’s Top Tip

I like to use clean kitchen shears to cut the bacon into pieces. It’s faster and easier than trying to slice through slippery strips with a knife.

Tips for Success

Use cold rice – Freshly cooked rice is too soft and sticky. Cold rice straight from the fridge gives you the best texture.
Cook the bacon first – Starting with the bacon lets you build flavor from the beginning. Use the rendered fat to cook the onions and garlic.
Taste before adding extra salt – The bacon and soy sauce already bring saltiness, so go easy until you’ve tasted everything together.

Skillet of breakfast fried rice with eggs, bacon, and green onions; wooden spoon scoops a portion.

How to Make Fried Rice with Bacon and Egg

This recipe comes together fast. First, you’ll cook the bacon, then soften the onions and garlic in the same pan. Add the rice, scramble in the eggs, and finish with soy sauce and sesame oil. That’s it.

Diced onions sautéing in a frying pan, some pieces golden brown, on a light-colored countertop.

Fry the bacon.

Skillet with fried rice on a light surface.

Fry the rice.

Frying pan with scrambled eggs on one side, cooked rice on the other, on a light surface.

Soft scramble the eggs.

Crisped bacon pieces sizzling in a frying pan, bubbles of rendered fat visible, on light countertop.

Saute the onions.

Frying pan with cooked rice on left, raw beaten eggs on right, resting on a light-colored surface.

Add the eggs.

Scrambled eggs, rice, and bacon cooked together in a frying pan on a light gray surface.

Combine and season.

A skillet bacon and egg fried rice with green onions, surrounded by bowls of seasonings.

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Wooden spoon scooping breakfast fried rice with scrambled eggs, bacon, and green onions from a pan.

Breakfast Fried Rice Recipe

Author Mandy
A fast and flavorful way to turn leftover rice into something everyone will want to wake up for. Crispy bacon, fluffy eggs, and savory soy sauce come together in one easy skillet meal.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 4 Servings

Ingredients

  • 8 slices bacon cut into small pieces
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 3 ½ cups cooked long-grain white rice chilled
  • 1 tablespoon unsalted butter
  • 4 large eggs lightly beaten
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons sesame oil
  • salt and pepper to taste

Instructions

  • In a large skillet over medium-high heat, cook the bacon until crisp. Set the bacon on a paper towel-lined plate and drain all but 2 tablespoons of bacon fat from the pan.
  • Add the diced onion to the skillet and cook for about 3-4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
  • Add the cold rice to the pan and break up any clumps that form. Cook for 2-3 minutes to heat through.
  • Push the rice to one side of the pan. Add the butter to the empty side, then pour in the beaten eggs. Let them cook undisturbed for a minute, then gently scramble and mix them into the rice.
  • Stir in the soy sauce and sesame oil. Return the cooked bacon to the pan and mix everything together. Season with salt and pepper to taste.
  • Top with sliced green onions and serve warm.

Notes

  • Chilled day old rice works best in this recipe.
  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Freeze in a sealed container or freezer bag for up to 3 months. Let it cool completely before freezing.
  • Reheat: Warm in a skillet over medium heat with a splash of water or soy sauce, or microwave in 30-second bursts until heated through.

Nutriton

Calories: 501kcal | Carbohydrates: 45g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 1120mg | Potassium: 301mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 2mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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