One day I thought to myself, “Is breakfast fried rice an okay idea?”
And then I tried it, and I learned that breakfast fried rice is a great idea.
This all started a few Saturdays ago when I was binge-watching Gilmore Girls while crocheting and drinking this chai all afternoon.
(Sidenote: This is my first time watching Gilmore Girls. I’m in season 3. It’s not my typical genre, but after people recommending it to me for years on end, I’ve finally given in. And I’ll admit that I like it a lot.)
Well anyway, Lorelai and Rory were ordering Chinese take-out, so then of course I started craving Chinese food and had to pause mid-episode to scrounge through the kitchen for the odds and ends to make fried rice.
And then I just couldn’t stop thinking about fried rice.
So here we are now. Breakfast Fried Rice.
Essentially it’s just like any other fried rice, except that the bacon gives you an excuse to eat it 30 minutes after rolling out of bed.
The bacon also provides the opportunity to skip adding any oil to the recipe and simply rejoice in the fact that you get to eat a Chinese dish cooked in bacon fat.
Feel free to add any vegetables you like to this recipe. Personally I opted to skip my typical peas and carrots and use mushrooms, onions, and of course bacon & eggs.
If you try this Breakfast Fried Rice at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!
Breakfast Fried Rice
This fun breakfast version of simple and easy fried rice uses bacon, onions, eggs, and mushrooms, and is ready in about 30 minutes!
- 6 slices bacon (chopped)
- 1/2 an onion (diced)
- 10 oz mushrooms (sliced)
- 3 cups cooked rice (leftover is best)
- 1/4 tsp ground pepper
- 2 tbsp soy sauce
- 2 eggs
- 3 green onions (chopped)
Add chopped bacon to a large pan over medium to medium high heat and cook until it reaches your desired crispness. Add the onion and mushrooms, and cook until soft.
Add cooked rice and stir to combine. Add pepper and soy sauce, and cook for one minute.
Move all the rice and vegetables to the sides of the pan, clearing a hole in the center. Crack the eggs into the hole, and immediately stir them to cook evenly, but avoid combining them with the other ingredients until they are mostly cooked.
Stir everything together, tossing in about half the green onions. Serve topped with remaining ingredients. (Optional: Fry an additional egg to add on top of each serving.)