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Bacon & Egg Fried Rice
What an absolute delight to be enjoyed at any meal of the day!
I am such a savory food person that I’ll absolutely enjoy this Bacon & Egg Fried Rice for breakfast, lunch, OR dinner.
In under 20 minutes, you’ll have a balanced flavor-packed meal. So keep this recipe handy when you need to put some food on the table quickly.
You can add any additional veggies you need to use up. Add leftover meat or additional eggs/egg whites to increase the protein, too!
It’ll turn out great!
Feel free to double this recipe for weekly meal prep. Stays great in the fridge (in sealed containers) for 4 days.
🏆Brown rice used to be synonymous with the word “healthy” … until the low-carb revolution happened!
But guess what? It can still be an extremely healthy choice!
It’s an inexpensive whole grain packed with fiber and a long list of vitamins, minerals, and antioxidants.
Studies also show brown rice is linked with heart health and better blood sugar control.
Plus, it’s gluten-free.
➡️ It’s a perfect meal prep choice — just steam a pot of it and keep it in the fridge or freezer until it’s time to eat!
- 6 slices of nitrate-free bacon, chopped
- 1 cup fresh sugar snap peas, or snow peas, chopped
- 1 cup of fresh carrots, peeled and sliced
- 1 bunch of green onions, sliced
- 6 large eggs or 1 cup of egg whites
- 2 cups cooked brown rice
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- sea salt and ground pepper, to taste
- sesame seeds to garnish
Heat a large skillet over medium heat.
Cook the bacon, stirring frequently, until it begins to get crispy.
Stir in the snap peas, carrots, and green onions. Continue to cook for a few minutes until veggies just start to soften.
Bring all the veggies to one side of the skillet. On the empty side of the skillet pour in your beaten eggs.
Cook until scrambled.
Then add the cooked rice to the skillet together with the coconut aminos.
Stir everything to combine until heated through and serve while hot.
Sprinkle with sesame seeds if desired.