Breakfast Fried Rice Recipe

Prepare rice

If you don't have day-old rice, spread freshly cooked hot rice on a rimmed baking sheet and refrigerate for at least 30 minutes to dry slightly. Break up any large clumps so the grains are loose.

Heat a large wide skillet or wok over medium-high heat until hot (about 1–2 minutes). Add 1 tablespoon butter and 1 tablespoon neutral oil and swirl to coat.

Add diced onion and the white parts of the scallions. Cook, stirring, until the onion is translucent and beginning to brown at the edges, about 3–4 minutes.

Stir in the minced garlic and cook 30 seconds until fragrant, then add the thawed peas and carrots and cook 1–2 minutes until warmed through.

Increase heat to high. Add the cold rice in handfuls, breaking up any clumps with your spatula. Spread rice across the pan and let it sit undisturbed 30–45 seconds to get a little toasted/crisp, then stir. Repeat a couple of times so some grains develop light browning.

Return the remaining 1 tablespoon butter across the rice, then drizzle soy sauce and oyster sauce evenly over the rice. Toss well so the rice is evenly coated. Continue to fry for 2–3 minutes, stirring occasionally, until sauce is well absorbed and rice edges show light crisping.

Stir in sesame oil, kosher salt, and black pepper. Taste and adjust seasoning with additional soy sauce or salt if needed. Mix in the green parts of the scallions.

While the rice is frying, prepare the eggs. Choose one of two styles: scrambled to mix in or fried to top.

Scrambled eggs (mixed into rice)

Whisk 4 eggs with 2 tsp milk or water and 1/4 tsp salt. In a separate nonstick skillet, heat 1 tsp butter over medium. Pour eggs in and let sit briefly, then gently push with a spatula to create soft curds, cooking to just-set (still slightly glossy). Remove from heat. Make a well in the center of the fried rice and add the scrambled eggs; fold through gently so eggs are distributed.

Sunny-side or over-easy eggs (to top each serving)

Heat a small nonstick skillet over medium and melt 1 tsp butter. Crack eggs into the pan, season lightly with salt and cook until whites are set but yolks are runny (sunny-side) — or flip carefully and cook 15–30 seconds for over-easy. Slide eggs on top of plated fried rice.

If using bacon, stir chopped cooked bacon into the rice at the end or sprinkle on top when serving. Add halved cherry tomatoes and chopped herbs as desired. Finish with a drizzle of sriracha for heat and a sprinkle of toasted sesame seeds.

Divide fried rice among 4 bowls, top each portion with the prepared eggs, garnish with scallion greens, cilantro/parsley, tomatoes, bacon, sesame seeds and hot sauce as desired. Serve immediately.