It’s always a good day when it starts with an egg.

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Can never get enough. Never ever ever. Are you more of a breakfast for breakfast person or a breakfast for dinner person? I’m a breakfast for everything person.

I’d be lying if I said I wasn’t so super sad that the weekend is over. And it’s not to be completely cliché and all “oh booooo Monday” but it’s REAL because my brother’s wedding weekend is over and I can’t believe it. It went so fast. We all waited the entire year for the wild event (yessss I’ll tell you more soon) and now it’s done.

I must self soothe with breakfast. This is quite possibly the best way to eat your emotions. 

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An entire plate of bacon just for youuuuu.

(and me. let’s be real.)

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Want to know what inspired me to make breakfast fried rice?

Well. It’s simple.

I couldn’t stop eating fried rice. For breakfast. Like the regular, more commonly known as dinner versions of fried rice. It’s been on our menu every week and it’s not going anywhere anytime soon.

Um, and the best part?

The best BEST part?

The fried rice might be fried in bacon grease.

Yeeeeaaah. Hello lover.

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It’s been over three months and we are still riding this fried rice train. The obsession is strong. I don’t know if it’s because the rice variations are SO flavorful and easily packed with whatever is hanging out in the fridge, or if it’s because you can make a boatload of leftovers and eat them all week, or if it’s because it’s just so dang wonderful. Delicious. Good.

In a moment of desperate craving, I have made rice, cooled it slightly and then made a fried rice even though it’s technically better with cooled, slightly dried out rice. I have to say that it really IS better with cooled, slightly dried out rice, but the first option works in a pinch. The pinch being, say… that you have a newborn and reeeeeally need exactly what you want for dinner.

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Here’s how I normally do it: I’ve still been doing a few meal prep-y things on Sundays in order to make life easier, mostly snack related and things like cutting up some fruit and veg. I also almost ALWAYS make a batch of brown jasmine rice (trader joe’s brand!) to have on hand – and if we don’t use it for the fried rice, Eddie will eat it for lunch or something.

Then when it comes time for dinner, anything I have in the fridge gets used for the rice. It’s awesome. It’s easy. I make tons and eat it constantly.

You can do it too! Let’s do it together. Breakfast for dinner always.

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Breakfast Fried Brown Rice

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  • Heat a large skillet or wok over low heat and add the bacon. Cook until the fat is rendered and the bacon is crispy, then remove the bacon with a slotted spoon and place it on a paper towel to drain the extra grease. Remove the bacon fat from the skillet, setting it aside in a bowl to use later. Leave about 1 tablespoon of fat in the skillet and heat it over medium-low heat.
  • Add in the eggs and stir constantly with a wooden spoon until the eggs are just scrambled. Remove them and set aside. Pour the remaining bacon fat in the skillet and increase the heat to high. Add in the rice, tossing to coat, then let it sit for 1 to 2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1 to 2 minutes. Repeat another 1 or 2 times until the rice is a bit crispy and golden. At this point, taste the rice and if it needs seasoned a bit more, stir in the soy sauce. Add the bacon and eggs back in to the skillet and toss in the green onions. Stir well and let sit over low heat while you cook the eggs for topping.
  • Cook eggs as desired and season them with a tough of salt, pepper and crushed red pepper. Spoon the rice into a bowl or a plate and add the egg on top along with the sliced avocado. Finish with a sprinkle of chives and EAT!

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that’s my glamour shot.