I make this breakfast fried rice when I want a quick, savory start to my day that still feels hearty and satisfying. It’s a fun twist on classic fried rice, packed with eggs, vegetables, and simple ingredients that come together in one pan.
Why You’ll Love This Recipe
I love how fast and flexible this recipe is. It’s perfect for using up leftover rice, and I can easily adjust the ingredients based on what I have in the fridge. The combination of fluffy eggs, crispy rice, and savory seasonings makes every bite comforting. I also enjoy that it works for breakfast, brunch, or even a quick dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cooked rice (preferably day-old)
eggs
green onions
garlic
soy sauce
sesame oil
vegetable oil
salt
black pepper
frozen peas and carrots (optional
Directions
I start by heating a bit of vegetable oil in a large pan or skillet over medium heat. I add the garlic and cook it briefly until fragrant.
Next, I push the garlic to one side and scramble the eggs in the same pan until just set. I remove them and set aside.
In the same pan, I add a little more oil if needed and toss in the rice, breaking up any clumps. I let it cook for a few minutes so it gets slightly crispy.
I return the scrambled eggs to the pan and mix everything together. Finally, I toss in the green onions and give it one last stir before serving.
Servings and timing
Servings: 2–3
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
I like switching things up depending on my mood. Sometimes I add spinach, mushrooms, or bell peppers for extra veggies. If I want more protein, I include ham, turkey, or tofu. For a spicy kick, I mix in chili flakes or a drizzle of hot sauce. I also enjoy topping it with a fried egg for extra richness.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it in a pan over medium heat with a small splash of oil or water to bring back the texture. I can also use a microwave, but I prefer the stovetop for better flavor.
FAQs
Can I use freshly cooked rice?
I can, but I find day-old rice works best because it’s drier and fries better without becoming mushy.
What type of rice should I use?
I usually go with long-grain rice like jasmine or basmati because it stays fluffy and separate.
Can I make this vegetarian?
I simply skip the meat and add more vegetables or tofu, and it still tastes great.
Is this recipe freezer-friendly?
I can freeze it, but I notice the texture changes slightly. It’s best enjoyed fresh or refrigerated.
How do I prevent the rice from sticking?
I make sure the pan is hot enough and use enough oil. I also avoid overcrowding the pan so everything cooks evenly.
Conclusion
I keep this breakfast fried rice in my rotation because it’s quick, satisfying, and endlessly customizable. It’s a great way for me to turn simple ingredients into a flavorful meal any time of day.
Print
Breakfast Fried Rice
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings
- Category: Breakfast
- Method: Stir-Fry
- Cuisine: Asian-inspired
- Diet: Halal
Description
A quick and savory breakfast fried rice packed with fluffy eggs, crispy rice, and simple seasonings—perfect for a hearty start to the day or a fast meal anytime.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 3 eggs
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup frozen peas and carrots (optional)
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium heat.
- Add the minced garlic and cook briefly until fragrant.
- Push the garlic to one side and crack the eggs into the pan. Scramble until just set, then remove and set aside.
- Add the remaining oil to the pan if needed, then add the cooked rice, breaking up any clumps.
- Cook the rice for a few minutes, allowing it to become slightly crispy.
- Stir in soy sauce, sesame oil, salt, and black pepper.
- Add the peas and carrots (if using) and cook until heated through.
- Return the scrambled eggs to the pan and mix everything together.
- Add chopped green onions, stir well, and serve immediately.
Notes
- Day-old rice works best for a non-mushy texture.
- Use a hot pan and enough oil to prevent sticking.
- Customize with vegetables like spinach, mushrooms, or bell peppers.
- Add protein such as ham, turkey, or tofu if desired.
- Top with a fried egg for extra richness.
- Store leftovers in the fridge for up to 3 days.
- Reheat on the stovetop with a splash of oil or water for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 185 mg
