Breakfast Fried Rice

🛒 Ingredients (Check Off As You Measure)

• 3 cups cooked and cooled jasmine rice (day-old is best)
• 4 large eggs, lightly beaten
• 4 slices bacon, chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots, thawed
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 green onions, sliced, for garnish

🍳 Step-by-Step Instructions

1. Heat a large nonstick skillet or wok over medium-high heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon, leaving the bacon fat in the pan.
2. Pour the beaten eggs into the hot pan. Scramble them quickly, breaking into small curds, until just set. Remove the eggs and set aside with the bacon.
3. Add the onion and garlic to the same pan. Sauté for 2 minutes until fragrant and softened. Stir in the peas and carrots and cook for another minute.
4. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for 3–4 minutes until the rice is heated through and slightly toasted.
5. Return the bacon and eggs to the pan. Drizzle with soy sauce and toss everything together. Cook for 1 more minute, then garnish with green onions and serve hot.