I’m going to be honest – having rice for breakfast isn’t exactly the UK’s norm. Egg-fried rice is almost exclusively saved for dinners and several types of Asian takeaways. However, when I discovered this quick Asian breakfast fried rice as a simple, flavorful way to use up leftover cooked rice (thanks to my foreign friends online!) – delish! And you can always go back to protein pancakes and cereal tomorrow! With just a few ingredients and no time at all (practically the same time it will take to make a bowl of warm stovetop oatmeal), you can serve a simple egg and rice breakfast bowl with a selection of toppings to impress the entire family! In fact, this breakfast fried rice is the breakfast version of stir-fries – perfect for using up all sorts of leftovers: cooked red kidney beans, spiced chickpeas, baked tofu or other proteins, roasted veggies, etc. The sky is the limit – well… what you have in your kitchen is, but the same thing, right?! For any lovers of bibimbap or donburi bowls, you’re sure to love this egg and rice breakfast bowl! Best of all, it’s filling, has protein because of the egg (or tofu scramble in a vegan alternative), and will help get you ready for the day! Plus, you can enjoy it as breakfast, lunch, or dinner! There’s really no wrong time for simple fried rice. If you have it for lunch or dinner, just bulk it up further with protein and veggies.
The ingredients
Leftover rice: this breakfast fried rice recipe is super versatile – use short, medium, or long-grain rice for this recipe. However, shorter grain is more typical for stir-fried rice. You need leftover rice from the day before. You could also use cooked frozen rice – thaw it in the refrigerator overnight (or in the microwave). Eggs: use two large eggs. Alternatively, you could use scrambled tofu for a vegan option (prepare the night before for an even quicker breakfast). Soy sauce: you can use reduced-sodium if preferred or tamari for a gluten-free option. For depth of flavor, you could use mostly reduced-sodium with just a splash of dark soy. Sesame oil: consider this the ‘secret ingredient’ to a genuinely addictive rice breakfast bowl! Garlic: you can optionally add a yellow onion at the same time. Ginger (optional) Green onions: this is technically a topping, but I’ve added it here in the ingredients list as I pretty much find it a ‘must-have’ ingredient regardless of what extra toppings or add-ins you use. Toppings: for this particular bowl, I used a combination of sliced avocado, omega seed mix, green onions (mentioned above), and a little chili sauce.
Optional add-ins
This breakfast fried rice is super versatile to tons of add-ins. Here are just a few of my top suggestions.
Vegetables: onion, peas, shredded zucchini and/or carrot, finely diced bell peppers, spinach or baby kale, corn, mushrooms, cherry tomatoes (uncooked or lightly sautéed), etc.
You can also use frozen vegetables that have been pre/par-cooked as they’ll take just a few minutes to heat up with the rice.
Leftover proteins: tofu or crispy tofu are my favorite add-ins. If you eat other meats, feel free to use them, too. For a lunch option, salmon and other seafood will also work. Legumes: like chickpeas, kidney beans, etc. Spice: for an extra kick, you could use a little chili oil in place of the olive oil and/or sprinkle some red pepper flakes over the top of the rice breakfast bowl. Other: a sprinkle of cheese, other herbs, sesame seeds, and shredded nori are all other options you could include. Oyster sauce: to add further depth to the sauce, you could reduce the soy sauce slightly and add oyster sauce.
How to make breakfast fried rice
In a small bowl, whisk the eggs. You can do this directly in the pan later, but I like to do it in a separate bowl in-case I drop in any shells. Heat a large skillet with the olive oil and add the minced garlic. Saute for 1-2 minutes. Add the eggs to the pan and stir often, breaking them up into smaller pieces. Cook for around 2 minutes. Add the rice, soy sauce, and sesame oil and mix well to combine. Optionally, add some grated ginger for extra flavor. Cook for a further 2-3 minutes until everything is warmed through, then serve. I served mine on a bed of lettuce and topped it with a sprinkle of omega seeds, chili sauce, finely sliced green onion, and avocado slices.
To make ahead and store
Make ahead: this egg and rice breakfast already uses leftover rice to cut down on the cooking time, but did you know you could also prepare the entire thing (without the egg) the night before and reheat it on the stovetop in the morning and add the egg and toppings. Store: as this dish already uses cooked and cooled rice, I prefer only to reheat it once and eat it then and there. However, I have had success storing leftovers in an airtight container in the fridge for 1-2 days. Reheat in the microwave or on the stovetop.
Recipe notes
Why use leftover rice? Leftover rice dries out slightly and will absorb flavors better and not be as ‘mushy.’ For crispier results, start by spreading the rice in a flat layer over the skillet and allowing it to cook for 2-3 minutes until crisp (after sauteeing the garlic). Then stir in the eggs until scrambled. Readers tip: you may be able to make this breakfast fried rice with freshly cooked rice – just use slightly less water when cooking it for ‘drier’ rice and allow it to cool down a little (20-30 mins). The result won’t be the same, but it’ll do in a pinch. You can use frozen rice – just allow it to thaw overnight in the fridge (or use the microwave).
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If you try this fried rice breakfast recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
