Do you have some lingering rice in the fridge from last night’s dinner? Don’t let it just sit there or worse yet, be pushed all the way to the back and forgotten. That leftover rice is going to be the best part of your morning and a new way to start your day.  Don’t worry when you pull that  cold cooked, hard rice out of your leftover container, because it’s going to be transformed into a whole new way. What’s great too is this recipe is completely customizable.  It’s the perfect time to use up all the leftovers in your fridge. (Well, maybe not that fuzzy stuff that has been pushed behind the milk!) But anyway back to talkin’ rice, whenever I make rice, I always double the recipe so I have leftover rice on hand. I already have a couple of fried rice recipes on the blog so I think you may already know, I do have a bit of an obsession with fried rice. But breakfast fried rice, how ingenious is that!  It’s so great to have on the brunch buffet. (Wait!, who am I fooling? I’m not waiting for brunch, I can eat this stuff when the sun comes up.) Seriously, the best thing ever! 

Breakfast Fried Rice

The perfect satisfying breakfast bowl is filled with  rice, bacon, ham, onions, veggies and topped with an egg!


  • 1 1/2 cups cooked rice
  • 1/2 cup chopped ham
  • 3 slices bacon, chopped
  • 1 tablespoon sesame oil
  • 2 eggs lightly beaten
  • 2 teaspoons gluten free soy sauce, low sodium
  • 4 scallions thinly sliced
  • 1 clove garlic (optional)
  • ginger, finely chopped to taste (optional0

For Serving

  • 2 eggs, cooked as desired
  • 1 tablespoon freshly snipped chives
  • Sriracha or other hot sauce optional


  1. Heat a large skillet or wok over medium heat and add the bacon. Cook bacon until it is crispy, then remove to a paper towel and keep warm. Drain the extra bacon grease, and save about  1 tablespoon of the grease in the skillet 

  2. Over medium-high heat, add the rice and ham to the same skillet. Cook, stirring regularly, until heated through, about two minutes.  

  3. Make a well in the center of the skillet, by pushing the rice mixture to the side. Add 1 tablespoon of olive oil to the center,  add the eggs and scramble them just until cooked through.  Once cooked, mix eggs into the rice.  

  4. Stir in the soy sauce, and salt and pepper if desired. Add the chopped bacon  and toss in the green onions. Add a clove of thinly sliced garlic and/or one 1-inch piece of fresh ginger, finely chopped. well and let sit over low heat while you cook the eggs for topping.

  5. Cook eggs as desired.  Divide rice between two bowls, and top with the cooked egg,  and a sprinkle of chives.

Recipe Notes

Use any grain: finely chopped.farro, spelt, sorghum, quinoa, or any other grain you cooked for dinner) or go for a healthy alternative and use cauliflower rice.

Stash some rice in the freezer so it’s always at your finger tips.

Get creative and add your favorite veggies. (fresh corn is pictured)

Avocado is a great topping too.


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