This Breakfast Fried Rice is a quick and satisfying way to start your day, packed with protein from eggs, sausage, and Canadian bacon, plus fiber-rich veggies for balanced nutrition.
Bursting with flavor from garlic, bell peppers, and a touch of soy and sesame, it’s a versatile dish perfect for busy mornings, meal prep, or a hearty brunch.
Ready in just 30 minutes, it’s both convenient and delicious.
Breakfast Fried Rice
Equipment
- 1 large non-stick skillet or cast-iron pan
- 1 mixing bowl (for cooked ingredients)
- 1 spatula or wooden spoon
- Measuring cups & spoons
- Knife and cutting board
Ingredients
- 5 oz Canadian bacon chopped
- ½ lb pork sausage
- 4 –5 tbsp butter divided
- 5 large eggs beaten
- ½ bell pepper diced
- 2 medium carrots peeled and diced
- 1 small white onion diced
- ⅓ cup frozen peas
- Salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 5 cups cooked and chilled rice preferably short-grain white rice
- 3 green onions thinly sliced
- 4 –5 tbsp low-sodium soy sauce
- 1 tsp sesame oil
Instructions
- Cook the Canadian Bacon: Start by heating a large non-stick skillet or cast-iron pan over medium heat. Add the chopped Canadian bacon in a single layer. Allow it to cook undisturbed for 2 minutes to develop a light sear, then stir gently and cook for another minute until slightly golden. Once cooked, transfer the bacon to a large mixing bowl and set aside. This step ensures the bacon is flavorful and retains its texture without overcooking.
- Brown the Sausage: Using the same skillet, add the pork sausage. Break it into small pieces with a spatula as it cooks over medium heat. Cook thoroughly, stirring occasionally, until the sausage is browned and fully cooked. Once done, transfer it to the bowl with the Canadian bacon. Cooking the meats separately helps maintain distinct flavors and prevents overcrowding, which can make them soggy.
- Sauté the Vegetables: If there’s no residual grease from the meats, add 1 tablespoon of butter or oil to the skillet. Add the diced bell pepper, carrots, onion, and peas. Season lightly with salt and freshly ground black pepper. Sauté over medium-high heat for 3–5 minutes, stirring frequently, until the vegetables are tender but still slightly crisp. Add the minced garlic and cook for 30 seconds to release its aroma—avoid overcooking to prevent bitterness. Remove the vegetables to the bowl with the cooked meats.
- Scramble the Eggs: Reduce the heat to medium-low and add 2 tablespoons of butter to the skillet. Once melted, pour in the beaten eggs. Let them sit briefly, then gently stir with a spatula to form soft curds. Continue cooking until the eggs are fully set but still moist and fluffy. Remove the scrambled eggs to the bowl with the meats and vegetables. Cooking the eggs separately ensures they don’t overcook and remain tender in the final dish.
- Prepare the Rice: Add the remaining 2 tablespoons of butter to the skillet and allow it to melt completely. Add the chilled, cooked rice and spread it evenly across the pan. Cook over medium-high heat for 2–3 minutes, stirring occasionally, to allow the rice to warm through and develop a slight crispness on the bottom. This step enhances texture and prevents the rice from becoming mushy.
- Season the Rice: Sprinkle the sliced green onions over the rice, then drizzle with 4–5 tablespoons of low-sodium soy sauce and 1 teaspoon of sesame oil. Toss everything gently to coat the rice evenly while keeping the grains separate. Allow the rice to cook undisturbed for 1–2 minutes, then stir again. Repeat this process a few times to get a nice mix of flavor and slight toasty texture.
- Combine All Ingredients: Return the cooked meats, vegetables, and scrambled eggs to the skillet. Gently fold everything together using a spatula, making sure the ingredients are evenly distributed throughout the rice. Taste and adjust seasoning with additional soy sauce, salt, or pepper if needed. The goal is a perfectly balanced, colorful, and flavorful fried rice with distinct textures.
- Serve and Enjoy: Once everything is combined and heated through, remove the skillet from the heat. Serve the Breakfast Fried Rice hot, directly from the pan, or transfer to a serving dish. Garnish with extra green onions if desired. This dish works well as a hearty breakfast, a satisfying brunch, or even a quick dinner option. Leftovers can be refrigerated and reheated gently for an equally delicious meal the next day.
Notes
- Use chilled rice: Freshly cooked rice can be too soft and sticky, making the fried rice mushy. Chilled, day-old rice works best.
- Cook meats separately: Browning the sausage and Canadian bacon independently ensures they retain their texture and flavor.
- Avoid overcooking eggs: Scrambled eggs should be tender and fluffy to mix evenly without drying out.
- Maintain veggie texture: Sauté vegetables until just tender-crisp; this preserves color, flavor, and nutritional value.
- Balance seasoning gradually: Soy sauce adds saltiness, so add in stages and taste as you go.
- Optional garnish: Fresh green onions or a sprinkle of sesame seeds adds visual appeal and extra flavor.
Chef’s Secrets: Master Fried Rice Flavor
Creating the perfect breakfast fried rice is all about layering flavors and textures.
Browning the sausage and Canadian bacon separately allows each protein to develop a caramelized exterior, enhancing richness without becoming greasy.
Using chilled rice is key to preventing clumping, while sautéing vegetables just until tender keeps them bright and flavorful.
For depth, let the rice sit undisturbed for brief intervals during cooking—this helps it crisp slightly, giving a delightful contrast to the soft eggs.
Finally, sesame oil added at the end provides a subtle nutty aroma that elevates the dish.
Serving Suggestions: Breakfast Rice Made Delicious
This breakfast fried rice works well for any meal of the day.
Serve it hot with a side of fresh fruit for a balanced breakfast, or pair it with a simple leafy green salad for brunch or lunch.
For added indulgence, drizzle a little sriracha or hoisin sauce on top for a flavorful kick.
It’s also ideal for family-style serving—everyone can help themselves straight from the skillet, making it convenient for gatherings or weekend brunches.
Storage Tips: Keep Fried Rice Fresh
Leftovers store beautifully in the refrigerator for up to 3–4 days.
Transfer to an airtight container and reheat gently in a skillet over medium heat to restore texture and flavor, or microwave covered, stirring halfway through.
Avoid reheating too long to prevent the rice from drying out.
For longer storage, freeze in portions for up to 2 months; thaw overnight in the refrigerator and reheat slowly to preserve the quality of both the rice and eggs.
Frequently Asked Questions
1. Can I use fresh rice instead of chilled?
Yes, but freshly cooked rice should be cooled completely and slightly dried on a tray before frying to prevent mushiness.
2. Can I make this dish vegetarian?
Absolutely! Omit the sausage and Canadian bacon, and add tofu, tempeh, or extra vegetables like mushrooms, zucchini, or spinach for protein.
3. Can I use brown rice instead of white rice?
Yes. Brown rice adds fiber and a nuttier flavor but may require slightly longer cooking and stirring to achieve the desired texture.
4. Can I prepare ingredients ahead of time?
Definitely. You can chop vegetables and cook the meats in advance, storing them separately in airtight containers in the refrigerator for up to a day.
5. How do I get a little crispiness in the rice?
Spread the rice evenly in the pan and let it cook undisturbed for short intervals, then stir gently.
This technique creates a subtle, toasted texture that adds depth to the dish.
