Breakfast Fried Rice

Name: Breakfast Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 5 oz Canadian bacon; ½ lb pork sausage; 4 or 5 Tablespoons butter; 5 large eggs; ½ bell pepper; 2 medium carrots; 1 small white onion; 1/3 cup frozen peas; Salt and freshly ground black pepper; 4 cloves garlic; 5 cups cooked and chilled rice; 3 green onions; 4-5 Tablespoons low-sodium soy sauce; 1 teaspoon sesame oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
479 kcal
Course
Main Course, Breakfast, Brunch
Cuisine
Chinese

Breakfast Fried Rice

Camden Walton

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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!

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Ingredients

Servings

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

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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.

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 Information

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Calories 479kcal (24%) Carbohydrates 44g (15%) Protein 21g (42%) Fat 24g (37%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.4g Cholesterol 195mg (65%) Sodium 974mg (41%) Potassium 454mg (13%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 4966IU (99%) Vitamin C 18mg (20%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 479 kcal

% Daily Value*

Calories	479kcal	24%
Carbohydrates	44g	15%
Protein	21g	42%
Fat	24g	37%
Saturated Fat	10g	50%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	0.4g	20%
Cholesterol	195mg	65%
Sodium	974mg	41%
Potassium	454mg	10%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	4966IU	99%
Vitamin C	18mg	20%
Calcium	65mg	7%
Iron	2mg	11%