Breakfast Fried Rice with Egg, Bacon and Potatoes
This breakfast fried rice features crispy bacon, grated potatoes, and eggs for a delicious and hearty morning meal. It’s a quick recipe — just 30 minutes— and a great way to use up day-old leftover rice. You can also customize this recipe with any other veggies you have in your fridge, it’s flexible like that!
Ingredients
- 4 slices bacon
- 3 cups day-old rice
- 4-6 fingerling potatoes (shredded on the large holes of a box grater or fine diced)
- 1 clove garlic (microplaned or minced)
- ½ teaspoon fresh ginger (microplaned or minced)
- ¼ cup diced onion
- ⅛ cup tamari or soy sauce
- ¼ cup teriyaki sauce
- 1-2 tablespoons cooking oil
- 1-2 large eggs
- 3 tablespoon scallion greens thinly sliced
Instructions
- Heat a large skillet over medium heat. Cook bacon until desired level of crispiness, remove from skillet and set aside on paper towels to drain.
- While the bacon cooks, prep the rest of your ingredients.
- Add ginger and garlic to the remaining bacon fat over medium heat and cook until soft, about 1 minute. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, until potatoes are slightly crispy and cooked through, about 5 minutes. Add the onion and cook 2 minutes more.
- Add cold rice to the pan, using chopsticks or a wooden spoon to break it up into chunks as it fries in the bacon fat. Stir the rice occasionally so it fries evenly.
- When the rice is uniformly light golden brown in color (about 5 minutes) add the tamari/teriyaki sauce mixture to the pan and stir, scraping any browned bits off the bottom of the pan. Cook the rice, stirring frequently to prevent sticking, until the sauce has completely absorbed, about 2-3 minutes.
- Make a well in the center of the rice and pour 1-2 tablespoons of oil into it. Give it a few seconds to get hot, then pour the lightly beaten eggs into the center of the well. Season the eggs with salt and pepper and give them a few gentle scrambles. When the eggs are about 70-80% cooked through, stir them into the rice.
- Serve in bowls garnished with thinly sliced scallions.
RECIPE NOTES
- Go ahead and add any other veggies you at the same time as the onions. No bacon? Swap in crumbled sausage, pancetta, or cubed ham or canadian bacon. You'll just need to add more oil before step 3 since the ginger and garlic won't have bacon fat to cook in.
- An easy way to scale this up or down: Estimate 1½ cups rice, 2 slices of bacon, and 1 egg per person.