Description
Quick and easy breakfast fried rice packed with ham, bacon, and veggies. Perfect for using leftover rice!
Ingredients
Scale
- 4 cups cooked and cooled rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 1 cup mixed vegetables (peas, carrots, corn), fresh or frozen
- 1/2 cup cooked ham, diced
- 1/4 cup cooked bacon, crumbled
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, but adds great flavor!)
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- Salt to taste
- Optional toppings: green onions, sriracha, sesame seeds
Instructions
- Rice Prep: Make sure your rice is completely cooled. Day-old rice is ideal because it’s drier and less likely to clump together. If you’re using freshly cooked rice, spread it out on a baking sheet and let it cool in the fridge for at least an hour. This will help it dry out.
- Vegetable Prep: If you’re using frozen vegetables, there’s not much to do! If you’re using fresh, make sure they’re chopped into small, bite-sized pieces. We want everything to cook evenly and quickly.
- Protein Prep: Dice your ham and crumble your bacon. If you’re using other proteins like sausage or chicken, make sure they’re cooked and cut into similar-sized pieces.
- Aromatics Prep: Mince your garlic and grate your ginger. Having these ready to go will make the cooking process much smoother.
- Egg Prep: Lightly beat your eggs in a small bowl. A little whisking goes a long way!
- Heat the Oil: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. You want the oil to be shimmering hot, but not smoking.
- Scramble the Eggs: Pour the beaten eggs into the hot wok. Let them cook for a few seconds, then scramble them with a spatula until they’re cooked through but still slightly soft. Remove the eggs from the wok and set aside. We don’t want to overcook them!
- Sauté the Aromatics: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the chopped onion and cook until softened, about 2-3 minutes. Then, add the minced garlic and grated ginger and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Add the Vegetables and Protein: Add the mixed vegetables, diced ham, and crumbled bacon to the wok. Cook for 3-5 minutes, until the vegetables are tender-crisp.
- Add the Rice: Add the cooked and cooled rice to the wok. Break up any clumps with your spatula. Stir-fry the rice with the vegetables and protein for 2-3 minutes, until everything is well combined and heated through.
- Add the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, sugar, and white pepper. Pour the sauce over the rice and stir-fry for another 1-2 minutes, until the sauce is evenly distributed and the rice is nicely coated.
- Incorporate the Eggs: Add the scrambled eggs back to the wok and stir-fry for a final minute, until everything is heated through.
- Taste and Adjust: Taste the fried rice and add salt to taste. You may also want to add a little more soy sauce or sesame oil, depending on your preference.
- Serve Immediately: Serve the fried rice immediately while it’s hot and fresh.
- Add Toppings (Optional): Garnish with green onions, sriracha, and sesame seeds, if desired. These toppings add a nice pop of flavor and texture.
- Enjoy! Dig in and enjoy your flavorful and satisfying breakfast fried rice!
Notes
- Using day-old rice is crucial for the best texture. Freshly cooked rice tends to be too sticky.
- Don’t overcrowd the wok; cook in batches if needed.
- High heat is best for that signature “wok hei” flavor.
- Get creative with the protein: Chicken, shrimp, pork, tofu, or even leftover roasted vegetables all work well.
- Spice it up with red pepper flakes or sriracha.
- Add other vegetables like bell peppers, mushrooms, or bean sprouts.
- Make it vegetarian/vegan by omitting ham and bacon and using vegetable broth instead of oyster sauce.
- Use a tofu scramble as an egg alternative.
- Fried rice is a great way to use up leftover ingredients.
- Don’t skip the sesame oil!
- Consider adding fish sauce, rice vinegar, or chili garlic sauce to boost the flavor.
- Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or stir-fry in a pan until heated through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes