Healthy Breakfast Fried Rice Recipe

Healthy Breakfast Fried Rice is a hearty breakfast made of simple ingredients that you will love! This easy breakfast recipe is a great way to use up day-old rice, and it keeps well in the fridge for several days.

I love that this healthy fried rice packs in the flavor of bacon and sausage along with fresh veggies and brown rice, it’s really the perfect breakfast. It’s also an easy gluten free breakfast that’s easy to customize to your tastes.

Where’s the recipe?

Here at My Crazy Good Life we like to provide a lot of information so anyone can make our recipes. In this article you’ll find detailed ingredient information, step by step cooking directions, recipe tips, and meal prep tricks.

If you’d like to skip past all that, just scroll down to the bottom of the page where you’ll find the easy to print healthy breakfast fried rice recipe.

Ingredients in Healthy Breakfast Fried Rice

• Green onion: the diced green onions will go on top when you’re done cooking your dish.
• Tamari: Tamari is similar to soy sauce, but it’s Japanese (soy sauce is a Chinese condiment). It’s usually thicker, less salty, and contains less or no wheat at all. If you can’t find Tamari look for a low sodium soy sauce or coconut aminos.
• Red onion: I usually use red onion, but yellow onion would work fine too.
• Dry mustard
• Garlic: fresh garlic is best.
• Bell Peppers: any color will work.
• Peas & carrots: a bag of frozen peas and carrots works great for this recipe!
• Ham: Look for fat free if you’re on the 21 Day Fix.
• Scrambled Eggs: I’ve also used egg substitute in this recipe, and I’ve made it without eggs- it’s a delicious egg-free breakfast option.
• Sausage: I like to use natural chicken sausage, but pork sausage or your favorite breakfast sausage can be used too.
• Turkey bacon: Or regular bacon–your call! If using regular bacon, I like to get center cut or trim the fat from it. Regular pork bacon should be cooked, and drained of bacon grease, before you add it.
• Cooked Brown Rice: I’ve used both brown rice and white rice, both have nutritional benefits and both are so easy to make in the Instant Pot! This recipe cooks so much easier when you make your rice the day before–if you want it now, no worries–it’s delicious either way!
• Coconut crystals or coconut sugar: this is optional.
• Coconut oil: Or any other minimally processed oil.

How to make Breakfast Rice on the stove top

1. Dice your veggies, ham and bacon into smaller pieces and set aside. Scramble your eggs and set aside.
2. In a small bowl, mix tamari or low sodium soy sauce with coconut crystals (coconut crystals/sugar is optional) and mustard, and then set aside.
3. Heat 1 tbsp coconut oil in a large wok or skillet over medium-high heat. You’ll be making this stir fry style.
4. Add onion, garlic, bell pepper, ham, and sausage (add any additional items at this time also).
5. Sauté 1-2 minutes, stirring with a slotted spoon every so often.
6. Add bacon, peas and carrots, and cooked rice.
7. Add the soy sauce/Tamari mixture over rice and stir gently to combine.
8. Gently stir in cooked eggs (we often add extra eggs to this recipe). I’ve also pushed the recipe over to one side of the pan and scrambled the egg right in the pan. This sometimes causes the egg to stick a bit, but it totally works.
9. Cook until heated through, and top with green onions.

How to make Breakfast Rice in the Instant Pot

1. Dice your veggies, ham and bacon.
2. Press Saute on the Instant Pot. 
3. Saute your chopped bacon until the edges start to brown. Add in sausage, vegetables and garlic. Stir together and cook for another minute or two. 
4. Remove the contents of the pot and place them in a bowl. Set aside. 
5. Pour 2.5 cups of water into the pot, then add rice.
6. Close the lid of your pot and turn your pressure release valve to Sealing. Use the Pressure Cook or Manual button and set the time to 20 minutes on high pressure.
7. *Note: Turn off your “keep warm” function by pressing the button. This helps the rice not stick to the bottom of your pot.
8. While your rice is cooking, mix together tamari/soy sauce, coconut crystals (optional) and dry mustard.
9. After the cooking time is finished, allow your rice to naturally release pressure for at least 10 minutes. This allows the rice to cool naturally. After 10 minutes, manually flip the valve to Venting to release the pressure on your pot.
10. When the rice is finished cooking, add the rest of your cooked ingredients to the rice and then top with the tamari/mustard sauce.

Recipe Tips

• Cooking this in a cast iron skillet is easy and quick. If you prefer to use a wok I think that would work just as well.
• Using leftover rice in this recipe is ideal, but it’s totally OK if you don’t have any. I love cooking brown rice in the Instant Pot in big batches and then freezing, so I always have rice ready for this recipe.
• This recipe is delicious any time of day – that’s right, breakfast for dinner! It keeps in the fridge for 5 days making it perfect for quick lunches throughout the week.
• We love to eat the leftovers in corn tortillas for breakfast tacos, or rolled up into burritos.
• If you’re trying to keep carbs down, you can use cauliflower rice in place of the brown rice.
• This is a very versatile recipe: you can change the vegetables to your preference (bok choy or broccoli florets would be delicious!), you can also adjust the flavor profile by adding sesame oil to the tamari mixture.

Meal Prep Tips

• I’ve kept this recipe in the fridge for 5 days. It keeps well and is an easy leftover breakfast for busy mornings.
• If you’d like to store it for longer, you can freeze this in small batches.
• To thaw: remove and place in the fridge for a few hours, then microwave at 30-60 second intervals.
• If the rice looks dry while you’re reheating it, you can add a few drops of water into it and cover with a paper towel while your microwaving.

Healthy Eating Plans

21 Day Fix

Makes 6 servings (divide this recipe in 6 servings)21 Day Fix Containers, per serving: 1/2 green container, 1 red container, 1 yellow container, 1/2 sweetener teaspoon for coconut crystals – a natural sweetener.

80 Day Obsession

If you’re doing 80 Day Obsession, you can make this recipe compliant!-Increase the bell peppers to 5 Cups instead of 2 Cups – this will give you 1G per serving.

Click here for the Weight Watchers version!

More Healthy Recipes

• Southwest Breakfast Casserole with Potatoes and Black Beans
• Healthy Rice Pudding with Brown Rice
• Instant Pot Mushroom Risotto with Brown Rice
• Vegan Pineapple Fried Rice
• Healthy Crack Chicken Casserole
• Easy & Healthy Teriyaki Sauce

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Healthy Breakfast Rice Recipe

Created by: Becca Ludlum

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 6

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This healthy Breakfast Rice with Bacon is a delicious and filling make ahead breakfast recipe! It's a great camping recipe, meal prep recipe, and it's family friendly! I mean, who doesn't love bacon?!

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Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Coconut Aminos

Ingredients 

US CustomaryMetric

• ▢ 1 tbsp garlic minced
• ▢ ½ cup red onion diced
• ▢ 2 cups bell pepper diced
• ▢ ½ cup green onions diced
• ▢ ¾ cups ham diced, fat free if you’re on the 21 Day Fix
• ▢ ¼ cup low sodium tamari or soy sauce
• ▢ 3 tbsp coconut sugar optional
• ▢ ¼ tsp dry mustard
• ▢ 1 cup peas and carrots frozen
• ▢ 4 eggs scrambled
• ▢ ¾ cups chicken sausage diced
• ▢ 8 slices turkey bacon cooked and broken into bite-sized pieces
• ▢ 2½ cups brown rice cook the day before and store in refrigerator for best results
• ▢ 1 tbsp coconut oil

Instructions

Stovetop Directions:

• Dice your veggies and meat, then set aside. Scramble your eggs and set aside.
• In a small bowl, mix Tamari with coconut crystals and mustard. Set aside. ¼ cup low sodium tamari, 3 tbsp coconut sugar, ¼ tsp dry mustard
• Heat 1 tbsp coconut oil in a large skillet or wok over medium high heat.1 tbsp coconut oil
• Add onions, garlic, bell pepper, ham and sausage (add any additional items at this time also). ½ cup red onion, 1 tbsp garlic, 2 cups bell pepper, ¾ cups ham, ¾ cups chicken sausage
• Sauté 1-2 minutes, stirring with a slotted spoon every so often.
• Add bacon, peas and carrots and cooked rice. 8 slices turkey bacon, 1 cup peas and carrots, 2½ cups brown rice
• Pour Tamari mixture over rice and stir gently to combine
• Gently stir in cooked eggs. Cook until heated through.
• Top with green onions and serve immediately. ½ cup green onions

Instant Pot Directions

• Dice your veggies, ham and bacon. Scramble your eggs and set aside. 4 eggs
• Press Sauté on your Instant Pot.
• Sauté your chopped bacon until the edges start to brown. Add in sausage, vegetables and garlic. Stir togethers and cook for 1-2 minutes. 8 slices turkey bacon, ¾ cups chicken sausage, ½ cup red onion, 2 cups bell pepper, 1 tbsp garlic, 1 cup peas and carrots
• Remove the contents of the pot and place them in a bowl. Set aside.
• Pour 2.5 cups of water into the pot, then add the rice. 2½ cups brown rice
• Close the lid of your pot and turn your pressure release valve to Sealing. Use the Pressure Cook or Manual button and set the time to 20 minutes on high pressure.
• Note: Turn off your "keep warm" function by pressing the button. This helps the rice not stick to the bottom of your pot.
• While your rice is cooking, mix together tamari/soy sauce, coconut crystals (optional) and dry mustard. ¼ cup low sodium tamari, 3 tbsp coconut sugar, ¼ tsp dry mustard
• After the cooking time is finished, allow your rice to naturally release pressure for at least 10 minutes. This allows the rice to cook naturally. After 10 minutes, manually flip the value to Venting to release the pressure on your pot.
• When the rice is finished cooking, add the rest of your cooked ingredients to the rice and then top with the tamari/mustard sauce. Gently stir to combine.
• Top with green onions and serve immediately. ½ cup green onions

Notes

Makes 6 servings (divide this recipe in 6 servings)

21 Day Fix:

Containers: 1/2G, 1R, 1Y, .5tsp for coconut crystals – a natural sweetener

80 Day Obsession:

You can make this recipe compliant by increasing the bell peppers to 5 Cups instead of 2 Cups – this will give you 1G per serving.

Recipe Tips:

• Cooking this in a cast iron skillet is easy and quick. If you prefer to use a wok I think that would work just as well.
• Using leftover rice in this recipe is ideal, but it’s totally OK if you don’t have any. I love cooking brown rice in the Instant Pot in big batches and then freezing, so I always have rice ready for this recipe.
• This recipe is delicious any time of day – that’s right, breakfast for dinner! It keeps in the fridge for 5 days making it perfect for quick lunches throughout the week.
• We love to eat the leftovers in corn tortillas for breakfast tacos, or rolled up into burritos.
• If you’re trying to keep carbs down, you can use cauliflower rice in place of the brown rice.
• This is a very versatile recipe: you can change the vegetables to your preference (bok choy or broccoli florets would be delicious!), you can also adjust the flavor profile by adding sesame oil to the tamari mixture.

Meal Prep Tips:

• • I’ve kept this recipe in the fridge for 5 days. It keeps well and is an easy leftover breakfast for busy mornings.
  • If you’d like to store it for longer, you can freeze this in small batches.
  • To thaw: remove and place in the fridge for a few hours, then microwave at 30-60 second intervals.
  • If the rice looks dry while you’re reheating it, you can add a few drops of water into it and cover with a paper towel while your microwaving.

Nutrition

Serving: 6g | Calories: 284kcal | Carbohydrates: 32g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 131mg | Sodium: 1022mg | Potassium: 421mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4013IU | Vitamin C: 69mg | Calcium: 51mg | Iron: 2mg

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