Breakfast Fried Rice

Cooking breakfast is a huge part of my everyday life these days. Because I’m home with my girls every day, I find it can be really easy to run out of creative breakfast ideas and then we fall into the somewhat boring routine of blueberry pancakes, oatmeal, eggs, cereal, repeat. Generally, breakfast foods can have a bit of a sweet flare to them by the time you account for the syrup, fruits, etc. While I love a good dessert-for-breakfast situation as much as the next person, I often find myself way more excited for and satisfied by a good savory morning meal. This Breakfast Fried Rice is a current regular in our repertoire. It also happens to be our 11-month-old daughter’s favorite meal by a sizeable margin.

This recipe is also a great excuse to use up some fresh produce or leftover veggies from the fridge and get the day started with a more balanced variety of flavors and nutrients. That being said, our family LOVES this dish for dinner as well. I merely refer to it as “Breakfast” Fried Rice because it includes bacon, eggs, and Everything Bagel Seasoning. It’s basically a really good breakfast hash made with rice instead of potatoes. What’s not to love?

This Breakfast Fried Rice takes about 30 minutes to prepare, but reheats well. If you’re hoping to enjoy it before you head to the office in the morning, I would encourage you to make it ahead of time, then just reheat it and cook up your egg when you’re ready to enjoy.

I’ve included instructions for my go-to method for cooking rice, but certainly feel free to improvise with cauliflower rice, brown rice, or whatever you preferred rice preparation method might be. This is a very relaxed recipe that can be adapted easily to include whatever you might have on hand.

Breakfast Fried Rice

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2 cups uncooked long grain white rice

4 cups water

1 tablespoon butter

1 teaspoon sea salt

1-pound package center cut bacon, chopped into bite-sized pieces

1 medium onion, chopped

1 head fresh broccoli, cut into bite-sized pieces

Everything Bagel Seasoning

4-6 whole eggs, cooked with runny yolks, for serving

Salt and pepper, to taste

In a medium heavy-bottomed saucepan, combine the rice, water, butter, and salt. Using a fork, stir vigorously to combine. Turn heat to medium-high and bring just to a boil. As soon as the water boils, reduce heat to low and cover pan with lid. Simmer, covered, for 15 minutes. Do not remove lid during this time. At end of 15 minutes, turn off heat and let sit for 5+ minutes before removing lid and fluffing rice with a fork.

Meanwhile, in a large nonstick skillet or Wok, cook bacon over medium heat until browned but not crispy. Transfer cooked bacon to a bowl and set aside. Drain all but 2 tablespoons of bacon fat from pan. Cook mushrooms until tender and lightly browned, stirring frequently. Transfer mushrooms to bowl with bacon.

Add onion and broccoli to pan and cook until tender and lightly browned. Return bacon and mushrooms to pan, and season generously with Everything Bagel Seasoning.

When rice is ready, fluff it with a fork and transfer to the pan with the cooked vegetables. Turn heat to high and stir constantly, until rice has browned a bit. Taste and adjust seasonings as desired. Turn off heat and cover to keep warm.

Cook eggs over-easy or sunny-side-up so that they have runny yolks. The yolk acts as a sauce in the completed dish.

Serve fried rice topped with cooked egg.

**Zucchini and fresh sweet corn are another favorite combo in this dish.

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