Breakfast fried rice

by Jonathan Cheung

Great lazy weekend brunch fare, just remember to cook your jasmine rice the night before!

[Total: 2 Average: 5]


  • 5 slices of Bacon
  • 3 Breakfast Sausages
  • 3 Green Onions, sliced
  • 3 cups / 750mL 'day old' Jasmine Rice *
  • 1/2 cup/125mL frozen Green Peas
  • 1/4 cup/65mL frozen Corn kernels
  • 3 Tbsp Soy Sauce or Fish Sauce
  • 1 Tbsp Sugar
  • 1 cup Iceberg Lettuce, shredded (optional)
  • 2 Large Eggs (or more as desired ie 4 for 4 servings)
  • 1 Green Onion, sliced for garnish



Cook the bacon and sausages in a large frying pan over medium high heat. Reserve the bacon fat. Chop the bacon and sausage into bite size pieces and set aside.


In a wok, or a large frying pan, add 3 tbsp of the reserved bacon fat over high heat. When very hot, add the sliced green onion and rice. Stir together and continue cooking for 4-5 minutes, or until the rice begins to warm up and the grains start to separate from themselves.


Add in the peas, corn, cut bacon and sausage and stir together to combine. Continue to cook another 2-3 minutes, or until the peas and corn are thawed and warm.


Add in the soy sauce or fish sauce, and the sugar and stir to combine. Stir in the shredded lettuce if using. Add more soy or fish sauce to taste if needed. Turn off the heat and allow to rest for a minute.


Pre-Heat a small non-stick frying pan over medium low heat for 3-4 minutes. Add in 1 tsp of the reserved bacon fat. Crack in the 2 eggs. Allow to fry for 3 minutes, or until the whites are completely cooked through. Baste the whites with a little bit of the hot fat to cook the last bit of the white on top if needed. Season with salt and pepper.


To serve, place some fried rice in each bowl and place a fried egg on top. Garnish with more sliced green onion.

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