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Breakfast Fried Rice

Breakfast Fried Rice
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If you’re searching for a breakfast that’s both satisfying and light, this Breakfast Fried Rice is the perfect solution. A beloved family favorite, this dish is not only quick to prepare in about 35 minutes but also incredibly versatile, allowing you to use leftover rice and whatever veggies or proteins you have on hand. Ideal for busy mornings or casual gatherings, the savory blend of rice, eggs, and colorful vegetables ensures that even the pickiest eaters will be happy. With its delightful flavors enhanced by soy sauce and sesame oil, Breakfast Fried Rice is bound to become a staple in your breakfast rotation.

Ingredients

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  • 4 large eggs
  • 1 medium white onion (diced)
  • 3 cups cold cooked rice
  • 3 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 cup frozen peas and carrots
  • ½ cup frozen corn
  • 4 green onions (sliced)
  • Optional: Shredded chicken instead of bacon

Instructions

  1. In a skillet over medium heat, cook shredded chicken (if using) until cooked through. Remove and set aside.
  2. In the same skillet, scramble the eggs seasoned with salt and pepper until set. Remove and set aside.
  3. Sauté diced onion in butter until translucent; add minced garlic until fragrant.
  4. Stir in cold rice and fry undisturbed for about 4-5 minutes until slightly crispy.
  5. Add soy sauce, sesame oil, peas, carrots, and corn; mix well.
  6. Fold in scrambled eggs and shredded chicken (if used), then garnish with green onions before serving.

Nutrition

Find it online: https://themealjournal.com/breakfast-fried-rice/