If you’ve ever thought fried rice was only for dinner, think again. This Fried Rice Breakfast Bowl takes everything you love about your favorite takeaway dish and turns it into the ultimate morning meal. Crispy bacon, fluffy eggs, savory rice, and a touch of soy sauce come together in one irresistible bowl that feels like a hug in food form. It’s hearty, comforting, and unbelievably quick to make.
The beauty of this recipe is in its simplicity. Using microwave jasmine rice means you can have this on the table in just 25 minutes without compromising on texture. The trick is to fry the rice in a little bacon drippings so it crisps up beautifully and absorbs all that smoky, salty flavor. Then, toss in a handful of frozen veggies and some scallions for freshness and color. The result is a bowl that’s satisfying, balanced, and full of flavor in every bite.
The real magic happens when you top it all off with a perfectly fried egg. The yolk oozes down into the rice, mingling with the soy and bacon for the most delicious bite. It’s that perfect mix of comfort and indulgence that makes this dish so special. Honestly, once you try this, you’ll be wondering why fried rice hasn’t always been a breakfast staple.
I love making this on weekend mornings when everyone’s craving something a little heartier. It’s great for using up leftover rice or those few rashers of bacon hiding in the fridge. And if you’re feeding a crowd, just double up the ingredients and serve straight from the skillet.
Breakfast doesn’t always need to be toast or cereal. Sometimes, it should be something bold and unexpected that makes you look forward to getting out of bed. This Fried Rice Breakfast Bowl is exactly that kind of recipe – easy, flavorful, and a guaranteed hit with the whole family.
Fried Rice Breakfast Bowl
Equipment
- Large skillet
- Skillet
Ingredients
- 2 pouches microwave jasmine rice about 3 cups / 450g
- 5 –6 slices thick-cut bacon
- 6 eggs
- 2 tbsp soy sauce
- 1 cup frozen mixed vegetables 150g
- 1 bunch scallions sliced
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- In a large skillet, cook the bacon over medium heat until crisp, then set aside on kitchen paper. Reserve just a couple of tablespoons of the bacon drippings in the pan and discard the rest.
- Over medium heat, add the rice into the bacon drippings and stir, breaking apart any lumps. Cook until crispy, around 4–5 minutes. Push the rice to one side of the skillet.
- Add two eggs to the skillet and stir to scramble. Once beginning to set, mix them in with the rice.
- Stir in the frozen vegetables, soy sauce, and scallions. Cook until the vegetables are heated through and tender, about 3–4 minutes.
- At the same time, heat oil in a second skillet and fry the remaining eggs until the whites are set but the yolks are still runny.
- Serve the rice in bowls, top with a fried egg, and sprinkle over the cooked bacon. Breakfast is served.
Did you make this recipe?
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