Skip Nav
Buttermilk Pancake Recipe
Original Recipes
The Only Buttermilk Pancake Recipe You'll Ever Need
Guy Fieri
We Tried Guy Fieri's New Chicken Restaurant at Disney World, and Holy Flavortown
Food News
Walmart Now Offers Unicorn Frappe Mix, So You Can Blend Magical Drinks at Home

Breakfast Fried Rice Recipe

Breakfast Fried Rice Is the 10-Minute Meal Your Mornings Have Been Missing

Fried rice: it's what's for breakfast. No, not a cold serving from the box of leftover takeout in the fridge, but a homemade fried rice that's fast and easy for weekday mornings. The best part of this recipe is that it uses up leftover rice (or farro, spelt, sorghum, quinoa, or any other grain you cooked for dinner) in a whole new way the next morning.

Scrambled eggs and chopped ham allow this to qualify as breakfast, and while the recipe calls for spinach, you can substitute any vegetables of your choice or use whatever you have on hand. Skip the unsatisfying granola bar and try this Asian-inspired dish the next time you want to actually look forward to breakfast.

Morning Fried Rice

Morning Fried Rice


It's best to use a nonstick skillet, otherwise the rice, ham, and eggs might stick to the bottom of the pan, even with the recommended amount of oil.

Boost it: When you add the scallions to the pan, add a clove of thinly sliced garlic and/or one 1-inch piece of fresh ginger, finely chopped.

Breakfast Fried Rice Recipe


  1. 2 tablespoons extra-virgin olive oil, divided
  2. 3 cups cooked brown rice, or farro, spelt, or sorghum
  3. 1/2 cup chopped ham
  4. 3 eggs, lightly beaten
  5. 4 scallions, thinly sliced, white and light green parts only (about 1/3 cup)
  6. 2 large handfuls baby spinach
  7. 1 tablespoon seasoned rice vinegar
  8. 1 1/2 teaspoons soy sauce
  9. Sriracha or other hot sauce (optional)


  1. Pour 1 tablespoon of the olive oil into a large skillet over medium-high heat. Add the rice and ham and cook, stirring regularly, until heated through, about two minutes (for a finished dish with a little more texture and crunch, cook an additional one to two minutes).
  2. Push the rice far over to one side of the skillet. In the empty part of the pan, add 1/2 tablespoon of the remaining olive oil. Add the eggs and scramble them just until cooked through. Scoop up the eggs and put them on top of the rice. Pour the remaining 1/2 tablespoon of olive oil into the empty part of the pan and add the scallions. Sauté for about 1 minute to soften. Add the spinach and sauté just enough to wilt. Stir everything thoroughly together in the pan. Add the rice vinegar and soy sauce and stir again. Serve with sriracha on the side, if desired.

Source: From Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

Image Source: POPSUGAR Photography / Erin Cullum
From Our Partners
Healthy Pumpkin Treats For Kids
Study Says Breakfast Before Exercise Boosts Metabolism
DIY Loaded-Up Fry Bar
What to Eat Before a Morning Workout
Pumpkin Spice Frosted Flakes 2018
Keto Cookbooks
Healthy Baked Chicken Recipes
Halloween Breakfast Ideas For Kids 2018
Halle Berry's Breakfast on the Keto Diet
Vegan Breakfasts to Lose Weight
Instant Pot Summer Side Dishes
Spaghetti With Garlic White Wine Sauce Recipe
From Our Partners
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds