Breakfast Fried Grain


Breakfast Rice Bowls. & Sausage Stir-fry!

Video taken from the channel: Future Neighbor


Breakfast Fried Rice Recipe Greg’s Kitchen

Video taken from the channel: Greg’s Kitchen


Quick Breakfast Fried Rice Recipe

Video taken from the channel: totikky tikky



Video taken from the channel: Julez Fowler


Egg Fried Rice Chinese Breakfast Tutorial (蛋炒饭)

Video taken from the channel: The Chinavia Project


Breakfast Fried Rice Recipe Hangover breakfast

Video taken from the channel: Cheesy Does It Cooking


Fried Rice | Basics with Babish

Video taken from the channel: Binging with Babish

Directions Step 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender Step 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about Step 3 Cook and stir eggs in the same. 2 tablespoons vegetable oil, divided. 3 large eggs, lightly beaten. 1 ounces uncooked breakfast sausage, casings removed.

1/2 medium onion, finely diced. 5 cups cooked rice, preferably cold. 2 tablespoons tamari or soy sauce.

Directions for Breakfast Fried Rice: Mix Tamari with coconut crystals and mustard Set aside. Heat 1 tbsp coconut oil in a large skillet or wok. Add onions, garlic, bell pepper, ham and sausage (add any additional items at this time also). Sauté 1-2 minutes.

Add bacon, peas and carrots and rice. You can add in: diced bell peppers (after you fry up the bacon) baby kale or spinach (add it when you add the rice and green onion to wilt) frozen baby peas (add it when you add the rice and green onion to wilt) cauliflower rice (add this after you fry up the bacon and cook for a bit before adding. Ingredientssend grocery list 5 slices of bacon 1 tablespoon sesame oil 3 green onions, thinly sliced 3 cups day-old cooked rice, at room temperature 1/3 cup low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame seeds, toasted 1/4 teaspoon crushed red pepper flakes 1 tablespoon unsalted.

Directions In a large nonstick skillet over medium heat, cook bacon until crispy. Drain bacon but leave about 2 tbs. of fat in pan. Add rice to pan with bacon fat and toast the rice over medium-high heat, stirring often to evenly coat the grains in the Add scallions, soy sauce, sesame oil.

This incredibly easy fried rice from I Can’t Believe It’s Not Fattening is made with just four ingredients — egg whites, brown rice, chili-garlic sauce and green onions. In less than 10 minutes, get your metabolic gears running with this healthy, hearty breakfast. FRIED RICE: Cook the bacon in a large skillet over medium heat until crisp and golden brown.

Remove bacon to a plate lined with paper towels to drain, reserve drippings. To the same skillet, add diced onion and minced garlic; sauté in the drippings until translucent, about 1. Breakfast Fried Rice Is the 10-Minute Meal Your Mornings Have Been Missing October 22, 2018 by Erin Cullum Fried rice: it’s what’s for breakfast. Add in the rice, tossing to coat, then let it sit for 1 to 2 minutes to crisp up and get golden.

Stir, breaking apart any pieces, and repeat for another 1 to 2 minutes. Repeat another 1 or 2 times until the rice is a bit crispy and golden. At this point, taste the rice and if it needs seasoned a bit more, stir in the soy sauce.

List of related literature:

It’s quick and easy to make and uses a simple-to-digest carbohydrate that is very low in toxins and digestive inhibitors—white rice: In a bowl, mix 2–3 cups cooked sticky white rice, a few slices of crumbled cooked bacon, 2 scrambled eggs, and sea salt to taste.

“Beyond Training: Mastering Endurance, Health & Life” by Ben Greenfield
from Beyond Training: Mastering Endurance, Health & Life
by Ben Greenfield
Victory Belt Publishing, 2017

* Mix the soy sauce and brown sugar together and stir through the rice, along with the pieces of omelet.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Incorporate this mixture into the chilled rice.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Add the rice, cook five minutes more, then stir in the yolks, sugar, salt, and spices.

“The Art of Eating” by M. F. K. Fisher, Joan Reardon
from The Art of Eating
by M. F. K. Fisher, Joan Reardon
Wiley, 2004

The key to beautiful golden eggy fried rice is to partially cook the egg then stir it through the rice when the egg is slightly runny.

“The Little Cantonese Cookbook” by Deborah Lowe Kwok Yun, Marshall Cavendish International (Asia) Pte Ltd
from The Little Cantonese Cookbook
by Deborah Lowe Kwok Yun, Marshall Cavendish International (Asia) Pte Ltd
Marshall Cavendish Cuisine, 2015

Fried rice is an especially typical breakfast throughout Asia.

“Breakfast: A History” by Heather Arndt Anderson
from Breakfast: A History
by Heather Arndt Anderson
AltaMira Press, 2013

Top the rice evenly with the egg strips.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
by Richards, Todd
Oxmoor House, Incorporated, 2018

Sautéed onion, cooked in the pot before adding the rice, lent sweetness.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Congee is usually made with white rice to facilitate digestion; 1 part by volume of white rice is slowly cooked with 10 parts water over a course of 6-8 hours.

“The Way of Herbs” by Michael Tierra
from The Way of Herbs
by Michael Tierra
Pocket Books, 1998

Immediately add the rice, water, lime juice, and salt; stir just to combine.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • My go-to rice bowl consists of canned tuna with rice on top. Microwave to get the tuna and rice really hot. Take it out, crack two eggs on top, add gochujang, soy sauce, and sesame oil. Boom. The raw eggs coats the rice and gives everything a rich and creamy texture.

  • I dated a Vietnamese girl for three years that used to make me this breakfast egg dish and it was addictive. Egg, purple onion, fish sauce, and soy sauce cooked into an omelette and put on top of rice�� Quick, easy and filling. Still make it


  • Definitely way better than BBC, but why does everyone think it’s ok to cook the egg/protein separately from the sauce and rice??? And why is garlic added later…garlic is always first into the oil with onions. And then he sticks the chopsticks upright into the bowl O.O

  • Damn! I just saw the commrnts and I saw Uncle rogers diss so Babbish I hope Uncle Rogers like this video.

    Edit: haiya! Ypu didn’t used work or msg!

  • You’re supposed to point the handle towards counter space, not towards the other burners. I don’t know if Australia had them but we had so many PSA’s in the 80’s and 90’s here in America about this. Also if you want fluffier eggs versus creamier eggs…add a teaspoon of water instead of milk. It’s crazy how different they turn out, super fluffy.

  • Or. Instead of washing away all the starch (and vitamins,) you could just prepare it according to manufacturer’s instructions, add a tablespoon of butter, season with kosher salt and freshly ground pepper, and viola, you’ve got Butter Noodle’d Rice.

  • I don’t know how low your highest flame is, but I can tell you, woks work perfectly on certain home-burners (!) too; just the rails of the pan support (the outermost ring) need to have an angle instead of being super flat, and allow the curve of the wok slide in.

  • Good video. I like how you used Chinese ingredients to flavour your dish but two things to consider changing for your egg fried rice would be removing butter and replacing veggie oil with sesame oil:) Of course ppl can personally can cook this any way they want but i feel like for those who genuinely want to learn, showing them this would give them the wrong impression of what is and isn’t “authentic”.

  • Gotta say, whenever I make anything, I don’t use salt. Usually there is more than enough in the other ingredients.
    I like adding pepper and paprika to things, but sometimes you don’t even need to because the ingredients already compliment each other nicely.

  • I didnt know babish has created this a year ago. This youtube algorhythm after seeing that ridiculous BBC fried rice, recommended me this

  • Interesting way to make fried rice. I am from Asia and we always made fried rice with fresh cooked rice and never with leftover rice.He is right you can make fried rice 1000’s of different ways.

  • This is the 3rd video of yours I’ve watched in a row. Dude, your sense of humor is fantastic and I laughed through all three. The only next step for me was, of course, to hit the subscribe button.

  • Grego!!!! I just made this last night and my husband is finally eating fried rice lol!!!! (Has never touched it before now.) Thanks for the great idea and I’m stoked to have a new dish in my repertoire.

  • I’ve been subbed to you for years on the other channel you used to post on. So glad I found this, incredibly underrated content keep it up:)

  • Warning I started doing this about 3 months ago I didn’t know much about cooking at all. Now I’m constantly cooking Asian going to Chinese restraints just so I can find new things to cook. Once you learn how easy it is there’s no stopping you. This warning is more for anyone thats lives with you that I hope they like Asian food.

  • I have other interesting fried rice recipes for you.
    Easy Korean Chicken Fried Rice

    Leftover Pork Fried Rice Recipe

    Special Fried Rice Recipe

    Shrimp Fried Rice with Fresh tomato

    Egg Bacon & Sausage Fried Rice

    Best Egg Yolk Fried Rice: Easy Recipe

    Bacon, Garlic and Egg Fried Rice: Thai Recipe

    Egg Fried Rice with Crispy Onion: Quick Recipe

    Fried Rice with Crispy Egg: Thai Recipe

    Shrimp Fried Rice with Sesame Oil: Yummy Recipe

  • Younger audience? Honey I’ve been drinking since I came out of the womb, mother always told me a little rum in a milk bottle �� never killed no baby…

    Then again that might explain what’s wrong with me ������ so…disregard

  • I’ve just discovered your videos & I appreciate your attitude, even without coffee ���� are you using white rice or sticky rice? In your opinion which has the best flavor? Whats the difference?

  • Absolutely drool worthy. I add in whatever veggies i have but my favorite is iceberg lettuce and spinach especially if i can get my hands on those chinese sausages. Somehow reminds me of the scrumptious chinese fried rice ive had at the chinese restaurants in Manila.

  • you dont need to chill the rice before frying it lmao.. frying leftover rice is just a way to preserve food if there are any leftovers

  • Thanks for the recipe greg. Made it last night but i forgot to put egg but i added some broccoli. Was great but i fcked up a bit by adding too much soy sauce. Next time will be perfect…Teach us a Gregs chicken kiev please

  • I love the Vienna sausage one, have made it twice, but each time it makes my tummy feel strange! You think it’s best shared Daniel? As I tend to eat the whole dish to myself me being a fat bastard after all lol!

  • Hello! Watching from Manila, Philippines. The 3 dishes look sooooo yummy! Can’t wait to try them. May I know if thst is a rice cooker behind that us colored white?

  • If you caramelize aromatics(garlic, ginger, green onions) before you add other ingredients it will be better. Also pan is too overcrowded, need bigger pan so it’s not soggy. Large sized stock pot actually works in a pinch, just need good consistent agitation so moisture doesn’t get trapped.

  • 5 meals worth or after Greg has 2 bongs, all gone… 40 mins wait for that shit… ya local golden dragon Chinese silver duck take away will have it done in 5 minutes… probably even have real asian flavour in it!

  • Gregooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo! Bloody Legend Brother. Happy Australia Day!

  • Good idea. But the best thing would have been to cook the bacon thoroughly first till all the fat comes out and is crispy. Then the sausages next like you have done and then finally, the onions, tomatoes and eggs. That gives the best results.

  • Another awesome video! Love it! My partner lived in South Korea for 16 years and he thinks it’s awesome you showed that Tofu dish! He doesn’t put in the spicy stuff you did his mum is from Slovenija, so he puts in a hot Ajvar (it’s a pepper/eggplant spread)… Man… it’s 10pm and now I want breakfast!

  • I’d be willing to eat any of those dishes, but I especially like the look of the first bowl.

    I am looking into quick and easy bowl meals to vary and improve my dietary habits, so things like this are very interesting and useful to me.

  • Thank you so much for these recipes! I tried both the onion bowl and sausage stir fry, and they were delicious! I especially loved the onion bowl easily a new favorite of mine. I can’t wait to make it again!

  • Careful. non-stick pans are designed for low and medium heat, everything stirfries are NOT about. high heat on non-stick ruins pans. ALso @ 3:01 NO NO NO NO NO, make it toasted sesame seed oil.

  • i love your recipes, the way you make your videos, you engage with the viewers and are funny at the same time. Thank you for posting your videos. i will try to make something soon, dont have all the ingredients you make most your food with, so will buy amd make and update you.

  • 3:32 I love that tiny baby whisk! Reminds me of Chef John’s Freakishly Small Wooden Spoon™ from the channel Food Wishes. You need to trademark your Baby Whisk!

  • At 3:58 I guess Kim namjoon would do the best job�� I’m an ARMY�� and when he said breaking stuff namjoon just popped into my mind and now am crackling ������������anyways lots of love from India❤️ I love your channel❤️

  • Tried the sausage stir fry for my kid’s lunch box, he couldn’t wait and had it for breakfast! Taste so gd! Thanks for the recipe ☺️

  • The one thing I love about Korean food is the garlic and onion. I could eat just a bowl of stir fried onion and sticky garlic chips. No riceeeeee

  • Don’t worry grego, marco perier white was Gordon’s master, and he would say if that how you like it…. it’s right brother. Those snags look spot on. Nom!

  • I recreated the egg with onion rice bowl and it works! The sweetness of onion really complement the eggs, simple and tasty. More recipes like this please

  • If you don’t garnish your breakfast, I don’t want to know you.

    Edit: I like my onions almost overdone and crunchy, the texture of a semi-raw onion makes me gag.

  • U are the best Greg…huge respect U always come up with easy simple recepie U always have a great smile and sense of humour good on you mate xo

  • looks like you should sharpen your knife, there are plenty of resources online about it, but in the mean time, send it to a local sharpener

  • Bacon and rice was/is a staple breakfast for me, my mom and my sister (my mom is Chinese). Fry two strips of chopped bacon and heat up the leftover rice in the same pan after frying the bacon and draining the fat. Mix together to get the rice all bacon-y good and season with a bit of soy sauce and pepper. And of course top with an over-easy egg �������� Delicious and simple!

  • I mean…I don’t do big breakfast ( its just not a thing in my country ) but I’ll definitely try those recipes for quick weekday meals!

  • Hey Greg, long time viewer, big fan. You should consider getting rindless bacon, much less chewy. Woolies does it. Also while I’m here, I’ve always loved how you check if the pan is hot and ALWAYS burning your finger.

  • I never ate tufo in my life i wanna try it and introduce it to my kids but i’m a picky eater so is my children so T_T but i want to. Can anyone explain the taste of tufo to me please? And does smell?

  • I wish I could get past the texture of, as I call them, wet eggs. I have to cook mine well done. Does this go well with scrambled or just fried eggs? Also, how sweet is it? I’m curious about the sweet onions + honey and then an egg.

  • So I only keep my burner between medium and medium high, yet I burned a lot of the rice on the bottom. Did I do something wrong or is my burner just really intense?

  • I made the sausage stir fry today for lunch, we don’t have those types of sausages in the UK so I used honey roast chipolatas and cut them into smaller pieces, I added some pak choi for some greenery. It was really tasty!