If you’ve never made breakfast fried rice in your pajamas at 7am, desperately clutching that mug of coffee while trying to remember what you meant to do with the leftover rice in the fridge—well, my friend, you’re missing out. Honestly, I first started making this sorta by accident (okay, I burned the toast, so rice it was), but it’s become one of those happy-mistake dishes my family low-key asks for every weekend. It’s kinda my kitchen comfort zone, even though I once dropped an egg, shell and all, right in the pan—don’t do that. Anyway, this isn’t a fancy recipe, but man, it tickles those tastebuds just right. Plus, if you have a leftover crispy corner of bacon floating around, you’re halfway there.

Why do I keep coming back to this?

I make breakfast fried rice when I kinda want eggs and rice but also need to get something substantial onto the table before the hangry set in—y’know what I mean? My kids are bonkers for it because it’s both familiar (like fried rice) and breakfasty (with all the egg and bacon love). One of my friends swears by adding a dash of sriracha, while I, in my infinite wisdom, once tried to hide spinach in it (they noticed, loud and clear). Also, it’s pretty much the only way I get excited about leftovers—which almost sounds sad, but honestly, I’m too busy eating to care.

What goes in the pan? (See, it’s flexible)

About 3 cups cold cooked rice (jasmine is perf, but random takeout rice works fine too. I’ve even used those instant microwave packets in a pinch—no shame here!)
2 or 3 eggs (whatever you’ve got left—sometimes I use one extra just for that golden color)
4 strips cooked bacon, chopped (or swap for ham, sausage, or skip if you go veggie. My grandmother always insisted on “proper smoky bacon” but I use whatever’s on hand.)
Half an onion, diced (don’t cry over onions—use green onions if you’re fancy, or skip entirely if you’re feeling lazy)
A handful of frozen peas or corn (fresh works, but honestly, who has the time in the morning?)
2–3 tbsp soy sauce (old school Kikkoman or pretty much any you like—sometimes I swap in coconut aminos for my health-kick days…not that many of those.)
1 tbsp butter or oil (I’ll grab whatever is closer)
Salt and pepper to taste (I don’t always measure—I know, scandalous)
Optional: garlic, bell peppers, cheese (yes, cheese—don’t knock it till you’ve tried it)

Now what? Here’s how I throw it together

Heat a biggish non-stick pan or wok on medium. Actually, if it’s a weekday and I’m still half asleep, I just use whatever pan isn’t dirty. Add butter or oil—both work. (This is where the smell hits—so good.)
Add onions. Stir ’em till soft—I’d say 2 or 3 minutes. If you’re like me, you’ll try to multitask and chop bacon at the same time. Not smart, but doable.
Chuck in bacon/ham/whatever meat. Let it sizzle. Then for the veggies—peas, corn, whatever’s frozen at the bottom of your freezer. Stir again. This is where I sneak a little taste just to make sure we’re vibing.
Push all the stuff to the side. Crack in the eggs right there—scramble till just set. Don’t overthink it; just do a little dance with your spatula. Don’t worry if it looks streaky at this point—it comes together later, promise.
Toss in the cold rice. If it’s desperately clumpy, break it up with your fingers first. Or a fork. Or, honestly, just fight it in the pan—no judgment.
Flood the lot with soy sauce, a couple grinds of pepper, maybe a pinch of salt (go easy, though). Stir everything until it looks golden and smells like you want to dive right in. The key is getting some of that rice a little crisp around the edges, so take your time here—even though I totally rush this when someone’s whining for food.
Taste, one more time. If it’s not salty enough, dash in some more soy or just serve with a bottle on the table. Done!

Things I’ve figured out the hard way

Day-old rice just works better. Fresh rice will go all mushy (gross). If you have to use fresh, spread it out to cool, stick it in the fridge for ten.
Don’t use too much soy sauce upfront; you can’t take it back. Speaking as someone who made rice soup once.
If you forget to prep everything first…well, join the club! I chop as I go.

Try these if you’re feeling adventurous (or bored)

I swapped the bacon for smoked tofu last Meatless Monday, and hey, it worked. Not exactly mind-blowing, but solid.
Curry powder ramped up the flavor once, though my kids were suspicious. Maybe ease in with a little if you’re unsure.
Once I tried pineapple and Canadian bacon (sorta pizza-vibes?). Not my thing, but maybe you’ll like it!

What do I use to cook this (and what if you don’t have it)?

I use a big old non-stick skillet, but if you’ve only got a saucepan, that’ll do in a pinch. Actually, I once cooked this in a camping pan over a dodgy burner, and it still came out, so. Wooden spoon or spatula? Either. Long as you have something to stir with.

How do you keep leftovers—if there are any?

Fridge, airtight, good for about 2 days, though honestly, in my house it never lasts more than a day! You can reheat in the microwave (I usually splash a tiny bit of water on it so it doesn’t dry out), or crisp it back up in a pan, which is my favorite. And actually, I think it tastes better the next day, but maybe that’s just me pretending to be a food snob. Here’s a handy reheating trick I sometimes use.

How do you serve this? (Weird family rituals here)

I always serve breakfast fried rice with a squeeze of hot sauce on mine (kids, not so much—they’re purists). Sometimes we eat it from bowls, sofa style, in front of cartoons (don’t judge), but occasionally someone asks for ketchup. My partner likes a soft-boiled egg on top. Check this nifty soft egg guide if you want to get fancy.

Don’t make my rookie mistakes (Pro tips)

I rushed the rice once, didn’t let it get a little crisp, and it was stodgy. Just wait the extra minute or two. You’ll thank yourself.
Adding eggs before pushing the other stuff aside leads to weirdly scrambled everything. It’ll still taste good but, I mean, for looks? Not so much.
Trying to double the recipe in a too-small pan? Disaster. Do it in batches.

Questions I actually get (and my real answers)

Can I use brown rice? Oh for sure! Tastes a bit nuttier. Just check the fridge for lurking containers…I bet you’ve got some hiding at the back, right?
Does this freeze well? Hmm, honestly, I’d say no—gets too weird in texture. But if you’re desperate, freeze it flat and re-fry from frozen.
What veggies can I add? Whatever’s in the veg drawer. Just don’t use lettuce. Speaking from regret, there.
How do I make it spicier? Hot sauce, chili flakes, even gochujang if you’re feeling wild. (I have a minor addiction to chili crisp—check out this one—seriously good.)
Can I skip meat and just do eggs? Yep, and it’s still breakfast fried rice. Might wanna amp up the veggies, though.

Alright, that’s probably too much info for fried rice, but hey, you asked. If you try it, tell me how it goes—and if you put ketchup on it, well, I won’t tell anyone…probably.

Breakfast Fried Rice: My Go-To Lazy Morning Recipe