5 from 4 votes
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!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
servings
Calories:
479 kcal
Course:
Main Course, Breakfast, Brunch
Cuisine:
Chinese
Ingredients
- 5 oz Canadian bacon , chopped into pieces
- ½ lb pork sausage , (I use jimmy dean)
- 4 or 5 Tablespoons butter , divided
- 5 egg beaten, large
- ½ bell pepper , diced
- 2 medium carrot peeled and diced
- 1 small white onion , diced
- 1/3 cup peas frozen
- salt freshly ground
- black pepper freshly ground
- 4 cloves garlic , minced
- 5 cups rice I prefer short-grain white rice, cooked and chilled
- 3 green onions , thinly sliced
- 4-5 Tablespoons soy sauce low-sodium
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 479
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.