Breakfast Fried Rice recipe

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Ingredients

4 cups water
2 cups uncooked white rice
6 slices bacon
4 eggs, beaten
1 large yellow onion, chopped
1 cup frozen peas
4 green onions, chopped
1 ½ tablespoons soy sauce, divided

Nutrition Info

357.1 calories
carbohydrate: 56.5 g
cholesterol: 134.1 mg
fat: 7.7 g
fiber: 2.6 g
protein: 14 g
saturatedFat: 2.4 g
servingSize: -
sodium: 522.5 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel lined plate to drain and crumble into bite-size pieces, reserve rendered bacon fat in skillet.

  3. Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs, cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low, stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

Recipe Yield

6 servings

Recipe Note

A fried-rice twist on bacon and eggs! My dad used to make this for me on Saturday mornings when I was a kid;it's an easy and tasty brunch option. You can substitute 1 bunch broccoli for the frozen peas, if desired.

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