Breakfast Fried Rice
Breakfast fried rice is loaded with sausage, ham, bacon, and even hash browns! The egg on top is the final addition to make this amazing fried rice dish taste just like your favorite diner special!
The inspiration for this recipe
I ate an amazing breakfast fried rice at Fat Baby a few weeks back and I knew I had to make a version of it at home. In fact, it sounds so much like my style of food that I had to check my archives to make sure I hadn’t made it already! I loved their version, but for mine I wanted it to be a more straightforward “American breakfast” version of the dish. I added all of the breakfast meats, and even mixed hash browns right in!
Cook the hash browns first
Mine started with hash browns cooking in the same pan I had just cooked bacon and sausage. This will give the potatoes some nice bacon flavor!
Then add peppers and celery.
Add the breakfast meats to the fried rice
Ham, sausage, and bacon! I personally love kale in my fried rice, so I threw some in there too. I know this might be a travesty to some people, but the taste of charred kale adds such a great flavor to the mix! You could swap it with sinach if you wanted, which is a pretty common breakfast veggie so it works.
Add the cooked rice
The key to any decent fried rice is using rice you cooked the day before that has had time to dry out. In a pinch, you could cook it a few hours before and be fine. I just make sure to rinse it after cooking, toss with a dash of oil, and spread it out on a sheet pan to cool quickly.
Season the breakfast fried rice
The final addition is the sauces that give it the typical fried rice flavor. I added some sesame oil, soy sauce, and rice vinegar.
Serving the breakfast fried rice
Split the breakfast fried rice into individual plates, top with a runny egg, and serve! I also made a version of this with scrambled eggs that was almost equally as good, but I give the slight edge to a runny fried egg any day.
This was so good. The potatoes visually disappear into the dish but when you taste them, the flavors of breakfast really come out. They also add a great texture!
There are so many awesome breakfast things in here! Each bite is a little different and as you eat you uncover more surprises!
Twists on Breakfast Fried Rice
You could make this with scrambled eggs instead of a fried egg like I mentioned before. I would mix the eggs in after the rice and before the sauces. You could also use less of the meats, or any combo of meats you prefer. And of course, feel free to swap out for vegan versions! And I mentioned earlier you can omit the kale, or swap it for spinach.
For more on how to make an actual traditional fried rice, check out this post.
For more fun twists on fried rice, check out my plantain and shrimp fried rice, or this Italian sandwich fried rice!
Breakfast Fried Rice
Ingredients
- 1 medium yukon gold potato peeled and grated, rinsed in cold water, and dried on a paper towel
- 5 breakfast sausages
- 5 slices bacon
- 1 rib celery diced
- 1/2 red bell pepper diced
- 1 Jalapeno diced and seeds removed
- 5 slices deli ham you could also use chunks of ham instead
- 2 leaves kale ribs removed and leaves chopped
- 3 cups cooked long grain rice cooled in the fridge overnight
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 scallions chopped
- 3 eggs
Instructions
- Allow the potatoes to really dry out on the towel before using. You can remove extra moisture from them by folding up the towel and squeezing it.
- Cook the sausages and bacon in a large frying pan until fully cooked. Remove from pan and allow to cool. Chop the sausages and bacon into bite size pieces. Remove excess oil from the pan but keep some oil in there.
- Cook the potato shreds to brown, about 8-10 minutes, stirring occasionally and breaking them apart if they get stuck together.
- Add in the celery and peppers and cook 2 minutes.
- Add in the ham and kale and add the rest of the meats back to the pan. Cook for 5 minutes.
- Add the rice to the pan and cook for 5 minutes stirring often. Add the soy, sesame, and vinegar and cook a few more minutes. Stir well to combine. Taste and add more of the sauces if needed.
- In another pan, fry the eggs over easy. Split the rice into 3 bowls and top with the eggs. Serve with the scallions.
I didnt get all of the recipe that you made on Racal Ray show . I would like it or would this be in the book yo have coming out ?
Thank you for reaching out! The recipe is here – https://www.thefoodinmybeard.com/recipe/tortilla-french-toast-cake/
What would be the difference in the potatoes if I just shredded right in the pan (3 Min Hashbrown method) as opposed to letting them dry out so much?
I would imagine that without rinsing the potatoes there would be to much starch in the pan and they would make the whole fried rice clumpy.