Breakfast fried rice with bacon, eggs, peas, and scallions in a wok

Breakfast Fried Rice for the Crew

Name: Breakfast Fried Rice for the Crew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 cups cooked long-grain rice; 1 lb bacon; 8 large eggs; 1 cup frozen peas; 1 cup diced carrots; 6 scallions; 3 tbsp soy sauce; 1 tbsp toasted sesame oil

Day-old rice wok-fried with bacon, eggs, peas, and scallions.

Prep: 15 min
Cook: 20 min
Serves 8
Difficulty: medium

Day-old rice, bacon, eggs, and soy in a wok or flat-top — fast, salty, and perfect for using up leftovers after a big dinner cook.

920Cal

39gProtein

117gCarbs

32gFat

Ingredients

6 cups cooked long-grain rice
1 lb bacon
8 large eggs
1 cup frozen peas
1 cup diced carrots
6 scallions
3 tbsp soy sauce
1 tbsp toasted sesame oil

Instructions

Prep all components: Break chilled rice into loose grains with wet hands. Cook diced bacon until crisp, drain, and reserve 2 tablespoons fat. Beat eggs with a pinch of salt. Keep peas, carrots, and scallions in separate bowls.
Scramble eggs in the wok: Heat wok or large skillet over high until smoking lightly. Add a tablespoon of oil, pour in eggs, and scramble quickly into soft curds. Remove to a plate immediately while still tender.
Stir-fry vegetables: Add bacon fat to the wok. Stir-fry carrots and scallion whites 2 minutes, then add peas and rice. Press rice against the hot surface in sections to toast grains without mashing.
Season and combine: Drizzle soy sauce around the rim of the wok so it sizzles and caramelizes. Toss rice until evenly golden. Fold in bacon, scrambled eggs, and scallion greens off heat.
Toss with sesame oil and portion: Drizzle sesame oil over the top and toss once. Taste for salt and transfer to a warm baking dish for the line with chili crisp or hot sauce alongside.

Station workflow

Use day-old rice only—fresh rice steams and clumps in the wok.
Cook in two wok batches if needed so rice toasts instead of steaming.
Scramble eggs separately so they stay fluffy rather than disappearing into the rice.

Cleanup

Wok wash with hot water and a bamboo brush while still warm—do not soak cast iron woks.
Wipe soy sauce spills from the stove immediately; caramelized soy is tough to remove.

Leftovers

Reheat fried rice in a hot wok with a splash of water and soy—not the microwave.
Wrap leftovers in omelette-style sheets for a quick egg roll breakfast variation.