-
Prep time
5 minutes -
Cook time
5 minutes -
Serves
2
Author Notes
Test Kitchen Notes
When you’re at a loss for what to make for dinner, it can help to look ahead to breakfast the next morning. Is this ignoring the matter at hand? Another form of procrastination? I prefer to see it as forward-thinking!
In high school, this meant begging my mom to order pizza so that I could have a cold slice in the car on the way to school; now, it means picking up the ingredients for tomato-eggplant curry or palak paneer (or, okay, buying take-out) not solely because that dish itself is good, but because it’s best served over rice—and that means leftover rice to repurpose as breakfast tomorrow morning.
A container of cooked rice in the fridge shakes out to fried rice for breakfast in (almost) the same amount of time it’d take you to cook oatmeal.
Salty, bacony rice might not be the most common breakfast in the U.S., but in Japan, where the recipe creator Kathleen | Hapa Nom Nom’s father is from, there’s not as much of a “distinction between breakfast and the rest of the day’s meals,” she writes. “As a child, I can remember coming downstairs in the morning and seeing my father eating miso soup—I’m sure that sounds rather strange to most, but for most Asian cultures that’s pretty common.”
Breakfast Fried Rice isn’t only a reason to create rice leftovers at dinner—it’s also a home for any aimless leftovers—vegetables, raw or cooked; baked tofu; a half-can of beans—you’ve accumulated throughout the week. Caramelized onions? In! A knob of ginger you haven’t made headway on? Grate it and throw it in the pan with the sliced scallions. A jar of kimchi you’re fighting to finish? Roasted sweet potatoes or zucchini or eggplant? Into the pan with them!
Kaitlin Forster commented on the recipe that she throws in shredded broccoli and carrots when she adds the onion. She also recommends cooking the egg directly in the rice instead of frying it separately—one less dish to clean! Maybe you have Momofuku’s Soy Sauce Eggs on hand already (gold star for you!): Those would make a great addition, too.
To make it even faster, prepare not just the rice but the whole fried rice situation ahead of time. The next morning, reheat it on the stove over low heat and add the egg.
However you customize it, be sure to use low-sodium soy sauce lest your fried rice taste like the sea. And if you’ve had trouble making a non-sticky, non-burnt pot of rice in the past (I can’t be the only one), we have the perfect thing for you… —Sarah Jampel
- Test Kitchen-Approved
-
Your Best Weekday Breakfast Recipe
Contest Winner
Watch This Recipe
Breakfast Fried Rice
Ingredients
5
slices of bacon
1 tablespoon
sesame oil
3
green onions, thinly sliced
3 cups
day-old cooked rice, at room temperature
1/3 cup
low-sodium soy sauce
1 tablespoon
rice vinegar
1 tablespoon
sesame seeds, toasted
1/4 teaspoon
crushed red pepper flakes
1 tablespoon
unsalted butter
2
eggs
Directions
- In a heavy-bottomed skillet over medium heat, cook the bacon, turning it until it’s browned evenly. Remove the bacon from the pan and let drain on paper towels. Once the bacon is cool enough to handle, roughly chop.
- In a large skillet over medium heat, warm the sesame oil until shimmering. Add 2 of the sliced green onions, and cook for 2 to 3 minutes.
- Stir in the cooked rice, breaking up any large clumps. Add the soy sauce, rice vinegar, bacon, toasted sesame seeds, and crushed red pepper flakes. Stir to fully incorporate the ingredients and cook for 5 minutes, or until warmed through.
- In a non-stick skillet over medium heat, add the butter. Crack the eggs into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes.
- Place a fried egg on top of each bowl of breakfast fried rice and garnish with the remaining sliced green onion. Serve immediately, being sure to break the yolk over the rice so it can act like a sauce.
,
, Breakfast,Fried
, Photo by James Ransom Prep time 5 minutes Cook time 5 minutes Serves 2 Author Notes Test Kitchen Notes When you’re at a loss for what to make for dinner, it can help to look ahead to breakfast the next morning. Is this ignoring the matter at hand? Another form of procrastination? I prefer to
, http://www.edamam.com/ontologies/edamam.owl#recipe_c3204c5c02a4f4de2966445f151b9ab9
, 2
,
, Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Crustacean-Free,Celery-Free,Mustard-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free
, Sulfites
, Ingredients:
- 5 slices of bacon
- 1 tablespoon sesame oil
- 3 green onions, thinly sliced
- 3 cups day-old cooked rice, at room temperature
- 1/3 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds, toasted
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon unsalted butter
- 2 eggs
,
, Photo by James Ransom Prep time 5 minutes Cook time 5 minutes Serves 2 Author Notes Test Kitchen Notes When you’re at a loss for what to make for dinner, it can help to look ahead to breakfast the next morning. Is this ignoring the matter at hand? Another form of procrastination? I prefer to see it as forward-thinking! In high school, this meant begging my mom to order pizza so that I could have a cold slice in the car on the way to school; now, it means picking up the ingredients for tomato-eggplant curry or palak paneer (or, okay, buying take-out) not solely because that dish itself is good, but because it’s best served over rice—and that means leftover rice to repurpose as breakfast tomorrow morning. A container of cooked rice in the fridge shakes out to fried rice for breakfast in (almost) the same amount of time it’d take you to cook oatmeal. Salty, bacony rice might not be the most common breakfast in the U.S., but in Japan, where the recipe creator Kathleen | Hapa Nom Nom’s father is from, there’s not as much of a “distinction between breakfast and the rest of the day’s meals,” she writes. “As a child, I can remember coming downstairs in the morning and seeing my father eating miso soup—I’m sure that sounds rather strange to most, but for most Asian cultures that’s pretty common.” Breakfast Fried Rice isn’t only a reason to create rice leftovers at dinner—it’s also a home for any aimless leftovers—vegetables, raw or cooked; baked tofu; a half-can of beans—you’ve accumulated throughout the week. Caramelized onions? In! A knob of ginger you haven’t made headway on? Grate it and throw it in the pan with the sliced scallions. A jar of kimchi you’re fighting to finish? Roasted sweet potatoes or zucchini or eggplant? Into the pan with them! Kaitlin Forster commented on the recipe that she throws in shredded broccoli and carrots when she adds the onion. She also recommends cooking the egg directly in the rice instead of frying it separately—one less dish to clean! Maybe you have Momofuku’s Soy Sauce Eggs on hand already (gold star for you!): Those would make a great addition, too. To make it even faster, prepare not just the rice but the whole fried rice situation ahead of time. The next morning, reheat it on the stove over low heat and add the egg. However you customize it, be sure to use low-sodium soy sauce lest your fried rice taste like the sea. And if you’ve had trouble making a non-sticky, non-burnt pot of rice in the past (I can’t be the only one), we have the perfect thing for you… —Sarah Jampel Test Kitchen-Approved Your Best Weekday Breakfast Recipe Contest Winner Watch This Recipe Breakfast Fried Rice Ingredients 5 slices of bacon 1 tablespoon sesame oil 3 green onions, thinly sliced 3 cups day-old cooked rice, at room temperature 1/3 cup low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame seeds, toasted 1/4 teaspoon crushed red pepper flakes 1 tablespoon unsalted butter 2 eggs Directions In a heavy-bottomed skillet over medium heat, cook the bacon, turning it until it’s browned evenly. Remove the bacon from the pan and let drain on paper towels. Once the bacon is cool enough to handle, roughly chop. In a large skillet over medium heat, warm the sesame oil until shimmering. Add 2 of the sliced green onions, and cook for 2 to 3 minutes. Stir in the cooked rice, breaking up any large clumps. Add the soy sauce, rice vinegar, bacon, toasted sesame seeds, and crushed red pepper flakes. Stir to fully incorporate the ingredients and cook for 5 minutes, or until warmed through. In a non-stick skillet over medium heat, add the butter. Crack the eggs into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes. Place a fried egg on top of each bowl of breakfast fried rice and garnish with the remaining sliced green onion. Serve immediately, being sure to break the yolk over the rice so it can act like a sauce.
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