Breakfast Fried Rice – This is one of my favorite Sunday brunch recipes. The idea behind this is simple: use leftovers!
Growing up we always had extra rice from the previous night’s dinner. Rice seems to cook better in a bigger batch. The treat the next day was usually fried rice.
I created this recipe with some money saving and efficiency in mind. This is the perfect recipe for large families that want to enjoy a lazy Sunday together and get at least three of the food groups in one meal.
The only pre-planning required for this meal is to make extra rice the night before, such as when you make rice for Kalua Pork. I find in our house, one cup of dry rice cook into enough rice for 2 adults. Therefore, you may choose to make 2-3 cups of rice the night before and save the leftovers for the next morning.
The beauty of this recipe is that you can use whatever vegetables you have, as long as it’s chopped very small. I usually have a bag of carrots around, either the large 2 pound bag or my husband’s baby carrots leftover from the week. If you have half an onion in the refrigerator from another meal, this is the perfect time to use it. Most kitchens have garlic, so that shouldn’t be to hard to come by. These are the three basic ingredients you need to create the sweet and savory flavor of this dish.
To make this even easier, pull out the food processor that hides in your cabinet. This is a work-horse tool in my kitchen. Use this to chop firm vegetables very small for all sorts of dishes. The food processor chops in seconds and helps the flavors meld nicely once cooked.
I added a zucchini to this, since I had some leftover from zucchini spaghetti (recipe to come!). You can use other firm vegetables such as bell pepper, mushrooms, corn, green beans, etc.
I hope this becomes a new weekend brunch or even dinner for your family. Enjoy!
Breakfast Fried Rice Recipe
Serves: 2-4 (depends on how much rice you have) Prep time: 20
2 cups Cooked rice
1 carrot Medium sized
1 small Onion OR 1/2 large Onion
2 cloves Garlic
2 eggs room temperature
3-4 bacon slices, uncooked
How to Make Breakfast Fried Rice
- Cut the vegetables into large pieces and place in the food processor. Pulse 3-4 times or until vegetables look finely chopped.
- Warm the empty cast iron pan on Medium.
- Whisk 2 eggs in a small bowl and set aside.
- Using kitchen scissors, cut each bacon slice over the cast iron pan into bite size pieces.
- Continue cooking the bacon until it is crispy. Keep a close eye on this and try not to burn them. The bacon will cook fairly fast because the pieces are smaller, about 7 minutes.
- Transfer the cooked bacon to a plate with a paper towel to absorb the excess grease.
- Depending on how much fat was on the bacon, you may need to spoon out some of it. We need about 2 tablespoons of fat in the pan.
- Add the chopped vegetables and stir fry them until they begin to caramelize, about 5 minutes.
- Push the vegetables to the sides of the pan, leaving open space in the middle of the pan for the rice.
- Add the rice and slowly coat as much of it with the fat in the pan, stirring frequently, about 2 mintes.
- Slowly mix in the vegetables with the rice and combine it well.
- Push the rice and vegetable mix to the sides of the pan, leaving enough room in the middle for the two eggs for scrambling.
- Add the eggs and slowly stir them until they begin to cook, about 1 minute.
- Once they are cooked to the dryness you like, start to stir fry the rice, vegetables and egg together. Continue stir frying until the eggs are fully incorporated, about 1 minute.
- Turn off the heat and add the bacon. Mix everything together until combined. Drizzle a little soy sauce across the pan and mix one last time.
Let me know how you liked it in the comments below.