Breakfast Fried Rice (Meal Prep Friendly)

Breakfast Fried Rice (Meal Prep Friendly)

5 from 1 vote

Start your morning with this high protein breakfast fried rice. Packed with bacon, eggs and over 30g of protein per serving, it's meal prep friendly and ready to fuel your week of busy mornings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings 4 servings

Ingredients

3 cups long grain brown rice cooked (about 1 cup uncooked)
2 cup edamame shelled
8 slices thin cut bacon
4 large eggs (plus an additional 4 for serving)
½ cup green onions sliced
4 tablespoon soy sauce (or tamari or coconut aminos)

US Customary - Metric

Instructions

In a large non stick skillet, cook bacon over low heat until crispy. Using a fork or slotted spoon, remove bacon to a plate lined with paper towel and dice. Pour bacon grease into a bowl.
8 slices thin cut bacon
Increase to medium high heat and add 1 tablespoon of the reserved bacon fat, the cooked rice, edamame and 2 tablespoon of water. Cover for 1-2 minutes to heat through and then remove the lid. Stir and then cook without the lid for an additional 2-3 minutes.
3 cups long grain brown rice, 2 cup edamame
Move the rice to the side of the pan and reduce to medium heat. Add ½ tablespoon of reserved bacon grease to the centre of the skillet and crack 4 eggs into it. Allow to cook for 1 minute, and then stir eggs to scramble.
4 large eggs
Add the green onions and diced bacon and stir to combine. Mix in the soy sauce.
½ cup green onions, 4 tablespoon soy sauce
Divide rice between 4 containers. If eating now, fry an egg for each portion being eaten and place on top of the bowl. Enjoy!

Notes

Make Ahead: This recipe is perfect for prepping for breakfasts for the week! Store in microwave safe, airtight containers (I recommend portioning out ahead of time).

When ready to eat, reheat a portion in the microwave and fry an egg. Top the reheated rice with the fresh fried egg and enjoy!

Alternatively, for a quicker option in the morning, you can scramble the extra 4 eggs with the dish when you prep it, prepare 4 boiled eggs and add them to each container or skip the extra egg.

Storage: Prepped fried rice should be stored in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Make it Your Own: I kept the base recipe as simple as possible, but I often add a cup or two of sauteed vegetables such as carrots, onions and spinach so feel free to experiment.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

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