Breakfast Fried Rice
Our easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It's bursting with flavor and ready in 30 minutes!
Servings: 6 servings
Calories: 479kcal
Cost: $10
Ingredients
- 5 oz Canadian bacon , chopped into pieces
- ½ lb pork sausage , (I use jimmy dean)
- 4 or 5 Tablespoons butter , divided
- 5 large eggs , beaten
- ½ bell pepper , diced
- 2 medium carrots , peeled and diced
- 1 small white onion , diced
- 1/3 cup frozen peas
- salt and freshly ground black pepper
- 4 cloves garlic , minced
- 5 cups cooked and chilled rice , (I prefer short-grain white rice)
- 3 green onions , thinly sliced
- 4-5 Tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Instructions
- Cook meats: Add Canadian bacon in a single layer to a large non-stick skillet or cast iron pan over medium heat. Cook undisturbed for 2 minutes. Stir and cook undisturbed for 1 minute. Remove to a large bowl. Add pork sausage to skillet and cook over medium heat, crumbling into small pieces as it cooks, until browned. Remove to bowl with Canadian bacon.
- Sauté Veggies: (If there’s no grease left in the pan from the meat, add 1 Tablespoon oil or butter). Add veggies to the pan. Season with salt and pepper. Sauté over medium high heat for a few minutes until tender. Stir in garlic and cook 30 seconds. Remove to same bowl.
- Scramble Eggs: Reduce heat to medium low. Add 2 Tablespoons of butter to the pan. Once melted, add eggs and cook until scrambled, stirring occasionally. Remove eggs to bowl.
- Fry Rice: Add remaining 2 Tablespoons of butter to the pan and once melted, add rice. Spread rice into an even layer and cook over medium-high heat. Add green onion, soy sauce, sesame oil and toss to combine. Allow the rice to cook undisturbed, stirring every minute or so, to allow it to crisp a little.
- Combine: Return everything in the bowl back to the pan and toss to combine. Taste and season with additional soy sauce, salt or pepper.
Video
Notes
Make Ahead Instructions: The meats can be cooked ahead, stored in an airtight container. All the vegetables can be chopped then kept in the fridge for up to a day in advance.
Gluten-free Adaptations: Use gluten-free soy sauce.
Nutrition
Calories: 479kcal | Carbohydrates: 44g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 195mg | Sodium: 974mg | Potassium: 454mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4966IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 2mg
Recipe Link
Recipe Video
