Recipes and Cooking Breakfast Fried Rice Give your typical breakfast hash some takeout flair when you combine bacon, eggs, veggies, and rice for a breakfast version of fried rice. By Greg Luna Greg Luna Website Greg Luna is a highly-regarded food stylist with a keen eye for design and over 20 years of experience working as a food professional. He has worked on countless magazine covers and editorial stories as both a stylist and recipe developer. He has worked as a stylist and recipe developer for most of the brands in the Dotdash Meredith portfolio during his long career in food. Learn about BHG's Editorial Process Published on September 9, 2021 Print Share Share Tweet Pin Email Photo: Carson Downing Total Time: 30 mins Servings: 2 Yield: 2 1/3 cups Jump to Nutrition Facts Ingredients 4 slices thick-cut bacon 3 tablespoon reduced-sodium soy sauce 1 teaspoon rice wine vinegar 1 teaspoon toasted sesame oil 1 teaspoon fish sauce or oyster sauce (optional) ½ cup finely chopped yellow onion 2 ounce shiitake mushrooms, stemmed and thinly sliced 1 medium carrot, cut into thin strips 2 cup cooked jasmine rice, well chilled 4 baby bok choy, trimmed and thinly sliced (5 oz) ½ cup frozen shelled edamame, thawed 2 teaspoon minced garlic 1 tablespoon minced ginger 2 eggs Crushed red pepper (optional) Directions Cook bacon in a 12-inch nonstick skillet over medium until crisp, turning occasionally. Meanwhile, stir together soy sauce, vinegar, sesame oil, and fish sauce (if using). Remove bacon to paper towels to drain. Pour drippings into a heatproof container. Return skillet to medium. Add 2 Tbsp. bacon drippings. Cook onion, mushrooms, and carrot 4 minutes or until lightly browned, stirring occasionally. Push mushroom mixture to one side. Add rice to the other side; cook 2 minutes without stirring. Stir together rice and mushroom mixture; top with bok choy and edamame. Cook 2 minutes without stirring. Stir to combine. Add garlic and ginger; cook 1 minute without stirring. Stir to combine; cook 1 minute. Pour soy sauce mixture over rice mixture; stir to combine. Divide rice between plates. Top with bacon. Return skillet to medium-high. Add an additional 1 Tbsp. bacon drippings. Fry the eggs to desired doneness. Top each serving with an egg and, if you like, sprinkle with crushed red pepper. Serves 2. Print Nutrition Facts (per serving) 506 Calories 16g Fat 65g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 506 % Daily Value * Total Fat 16g 21% Saturated Fat 4g 20% Cholesterol 202mg 67% Sodium 1074mg 47% Total Carbohydrate 65g 24% Total Sugars 8g Protein 25g Vitamin C 45.2mg 226% Calcium 198mg 15% Iron 3.3mg 18% Potassium 1346mg 29% Folate, total 93.4mcg Vitamin B-12 0.6mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.