Breakfast Fried Rice
A quick, flavorful fried rice with eggs, sausage, Canadian bacon, and fresh vegetables, all tossed with soy sauce and sesame oil. Perfect for breakfast, brunch, or even a fast weeknight dinner.
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.