Healthy Breakfast Fried Rice Recipe

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?! Everyone will devour this brown rice breakfast fried rice without knowing they’re getting a lightened up version that hides some vegetables as well.

I love that this healthy fried rice packs in the flavor of bacon and chicken sausage along with fresh veggies and brown rice, but is also 21 Day Fix and 80 Day Obsession approved. This easy gluten free morning meal will start your day off right and is a nice change from the usual overnight oats.

Where’s the Recipe?

Here at My Crazy Good Life we like to provide a lot of information so anyone can make these recipes. If you’d like to skip past the recipe tips and nutritional information, just scroll down to the bottom of the page where you’ll find the easy to print healthy breakfast fried rice recipe.

Ingredients:

• Green onion
• 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
• Dry mustard
• Garlic: fresh 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.
• Sausage: I like to use natural chicken sausage.
• 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 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.

Stovetop Directions:

1. Dice your veggies, ham and bacon and set aside.
2. Mix tamari or low sodium soy sauce with coconut crystals (coconut crystals/sugar is optional) and mustard. 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 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.

Instant Pot Directions:

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.
   *Note: Turn off your “keep warm” function by pressing the button. This helps the rice not stick to the bottom of your pot.
7. While your rice is cooking, mix together tamari/soy sauce, coconut crystals (optional) and dry mustard.
8. 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.
9. 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.

Meal Prep Tips:

• I’ve kept this recipe in the fridge for 5 days. It keeps well.
• 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!

Looking for more healthy rice recipes?

• Brown Rice and Quinoa Blend
• Healthy Rice Pudding with Brown Rice
• Instant Pot Mushroom Risotto with Brown Rice
• Vegan Pineapple Fried Rice
• Healthy Crack Chicken Casserole