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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.

two images of fried rice with text in center saying healthy breakfast fried rice

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.
ingredients to make fried rice

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.
ingredients and step by step instructional images of fried rice

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.
fried rice in a white bowl

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.
close up of fried rice in cast iron skillet

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

fried rice in a white bowl
4.63 from 8 ratings
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Healthy Breakfast Rice Recipe

Created by: Becca Ludlum
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
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?!

Equipment

  • Instant Pot 6 qt
  • Kitchen Knife
  • Coconut Aminos

Ingredients 

Ingredients for Breakfast Fried Rice:

  • 1 tbsp garlic minced
  • 1/2 cup red onion diced
  • 2 cups bell pepper diced
  • 1/2 cup green onion diced
  • 3/4 cups ham diced, fat free if you’re on the 21 Day Fix
  • 1/4 cup Tamari or soy sauce
  • 3 tbsp coconut crystals optional
  • 1/4 tsp dry mustard
  • 1 cup peas & carrots frozen
  • 4 eggs scrambled
  • 3/4 cups link sausage diced, I use all natural chicken sausage
  • 8 slices turkey bacon cooked and broken into bite-sized pieces
  • 2 1/2 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. 1/4 cup Tamari , 3 tbsp coconut crystals, 1/4 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). 1/2 cup red onion, 1 tbsp garlic, 2 cups bell pepper, 3/4 cups ham, 3/4 cups link 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 & carrots, 2 1/2 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. 1/2 cup green onion

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, 3/4 cups link sausage, 1/2 cup red onion, 2 cups bell pepper, 1 tbsp garlic, 1 cup peas & 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. 2 1/2 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. 1/4 cup Tamari , 3 tbsp coconut crystals, 1/4 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. 1/2 cup green onion

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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31 Comments

  1. I love this idea for 80 Day Obsession. I understand that it is 1R, 1G, 1Y, but how much do you dish out per serving? 1 cup, 1.5 cups??

    Thank you!

    1. I haven’t made it for the 80DO yet and measured, so you’d have to divide it up into six servings for an exact amount. My guess with that recipe is 2C per serving.

  2. Thank you for sharing this recipe! Can you freeze it?

  3. I did not see a mention of how many eggs in the recipe. Or is to your own preference on quantity?

    1. Formatting issue :) It was on the same line as the ingredient above it–fixed now!

  4. Hello,
    Could you use cauliflower rice instead of normal rice

  5. Hi,

    How many days would you suggest this would keep for in the fridge? I’m cooking for just me and would like to get a few days worth. Is it just a simple microwaving to reheat?

    Thanks for the recipe :)

    1. Hi James! I’ve kept this up to 5 days in the fridge, and it freezes very well too! Just a simple microwave for reheating–it’s an easy meal prep recipe for sure–it keeps well!

  6. LISA HOFMANN says:

    This is great for timed nutrition for 80 Day Obsession!
    Thank you for sharing!

  7. Hi Becca,
    Is there a different protein/ amount that could be swapped out for the ham in this recipe? How much more eggs/turkey bacon/ chicken sausage would you mix into the skillet in place of the ham?

    Thanks!

    1. Yes! I’d swap for 4 slices turkey bacon, two more eggs, or 3/4C chicken sausage.

  8. Can we substitute raw sugar for the coconut sugar?

    1. You can–I’d use a little less than what’s called for.

  9. Steven Schwartz says:

    Do you have instant pot directions for the fried rice recipe.

    Thanks!!

  10. This recipe look lovely! I live in South Africa and Turkey bacon is not always available, what can I use to swap out the Turkey Bacon? Can I just use less normal Bacon?

  11. I can’t seem to find how much of the coconut crystals to use…. I’m guessing coconut sugar is different? Sorry if it’s there and I’m just completely blind!

    1. Hey Nicole! 3 tablespoons, but it’s totally optional–I’ve stopped using it in the recipe when I make it :) And no–coconut sugar os the same as coconut crystals!

  12. Bacon?

    Healthy?

    Really?

    Smdh …

    1. Healthy means different things to different people. Whole grains, veggies, and turkey bacon–everything in moderation :)

  13. I’m wondering how this recipe works for someone on the Plan F. You say to divide in 6 servings, but that wouldn’t work for plan F, correct? I’m confused!

    1. Sara Anderson says:

      Hi Cayley!
      The entire recipe is 3 green containers, 6 red containers, 6 yellow containers and 3 sweetener teaspoons. You can divide it however you’d like to work for your plan :)

    2. Just to clarfiy – the containers don’t change based on which plan you’re on. You might want to double your serving (and double your containers that you count) if you need to mark off more containers for that meal. All of our recipes that have containers counted work for all of the Portion Fix/21 Day Fix plans.

  14. Julieanne says:

    Ive made this recipe quite a few times now and love it so much!!! This time i subbed quinoa for the fried rice and its amazing!

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