Breakfast Fried Rice Recipe

The pressure builds and you start counting down minutes until you eat. You know that feelin when the pot starts rattling just right? That’s when you really sense somethin good is about to happen. You watch the little steam cues escape and feel your tummy growl a bit louder with every second.

By the time you hit quick release, your kitchen fills with the smell of sizzling sausage and garlic. The steam kinda lifts your spirits like it’s all worth waiting for anyway. You spot those tender bits of Canadian bacon mixin in with your rice and you’re already thinkin about the first bite.

Slow release brings everything together nice and gentle, makin your fluffy rice even better. You gotta act fast to plate it or it disappears real quick. And dang, it tastes even better than you imagined while you waited! That’s when you catch yourself smilin wide and sayin, yep this is breakfast done right.

The Truth About Fast Tender Results

• You get softer rice real quick with pressure build compared to stovetop cooking.
• Quick release stops the cooking fast so veggies don’t get all mushy.
• Natural release lets the flavors mix slow and smooth.
• Steam cues help you know when it’s cookin perfectly inside your pot.
• Pressure cookers save you time but still give you that homemade taste.

For other quick and flavorful recipes, make sure to check our Spicy Crispy Reuben Balls with Spicy Dipping Sauce Recipe and learn some handy pressure cooker tips in our Creamy Paprika Chicken Drumsticks with Steamed Rice.

The Complete Shopping Rundown

You gotta gather some tasty stuff for this breakfast feast. Start with 5 ounces of Canadian bacon chopped up nice and good. Then grab half a pound of pork sausage - Jimmy Dean's work real good for me.

Don't forget 4 or 5 tablespoons of butter, you’ll need it for scramblin eggs and veggies. Speaking of eggs, 5 large ones beaten and ready to go are must-haves.

Veggies bring life too. Half a bell pepper diced, 2 medium carrots peeled and diced, plus 1 small white onion chopped just right. Toss in a third cup frozen peas for that pop of green.

Make sure you got 4 cloves garlic minced, salt and freshly ground black pepper for seasoning. You’ll also want 5 cups of cooked, chilled rice – short-grain white rice is what I pick.

Lastly, thinly slice 3 green onions and grab 4 to 5 tablespoons low-sodium soy sauce alongside a teaspoon sesame oil to finish this tasty dish.

Your Complete Cooking Timeline

Step one, heat your skillet over medium heat and toss in the pork sausage. Cook it up, breakin it apart while it browns till fully cooked. Then set it aside.

Step two, use the same skillet for your chopped Canadian bacon. Cook just 2 or 3 minutes till lightly browned and then set that aside with the sausage too.

Step three, add 2 tablespoons butter to skillet and sauté your diced onion, carrots, and bell pepper. Give it about 5 to 6 minutes until veggies get tender.

Step four, stir in minced garlic and cook for a quick minute till you smell that garlicky goodness.

Step five, push veggies to one side then add another tablespoon of butter. Pour in beaten eggs and scramble them gently till just set, then mix everything together.

Step six, bring back the sausage, Canadian bacon plus the frozen peas. Stir it all up real good.

Step seven, melt remaining butter and add your cooked rice. Stir-fry everything for a few minutes until rice heats through and gets a little crispy in places. Hit it with salt and pepper to taste and serve warm.

Easy Tweaks That Make Life Simple

If you’re in a rush, pre-cooked sausage or bacon even store-bought diced veggies work great. Saves you a bunch of time.

Swap butter with oil if you wanna cut down on dairy. It works real good too with scrambled eggs.

Use leftover rice from the fridge, it’s perfect because it ain’t mushy and fries better.

For quick cleanup, use a non-stick skillet so you don’t gotta scrub too hard. Life’s easier that way!

The Flavor Experience Waiting for You

When you dig in, the first thing you catch is the savory pork sausage blending with smoky Canadian bacon. It’s like a warm hug on a plate.

The veggies add a sweet crunch balancing all that meaty goodness with fresh bites of onion, carrot, and bell pepper.

The scrambled eggs mixed in keep it soft and creamy, givin you that classic breakfast feel in every mouthful.

Don’t forget the soy sauce and sesame oil finishing touches that bring a punch of umami and nuttiness to tie all flavors together real nice.

Smart Storage That Actually Works

Store leftovers in airtight containers to keep that fried rice from drying out. Refrigerate and eat within 3 days.

If you wanna keep it longer, freezing works fine. Just let it cool completely, pack in freezer-safe bags or containers.

When reheating, use a skillet or microwave with a splash of water to bring back moisture and freshness.

For best taste, avoid freezing eggs mixed in if you can help it, but reheating slow works alright too.

What People Always Ask Me

• Q Can I make this with chicken instead of pork?
  A Totally! Swap with cooked diced chicken for similar taste but lighter feel.
• Q What kinda rice is best?
  A Short-grain white rice is my fave because it holds together nice without goin mushy.
• Q How do I keep veggies crisp?
  A Use quick release right when cook time ends, avoids overcooking veggies.
• Q Can I add hot sauce for a kick?
  A Oh yeah, a drizzle of your favorite hot sauce works great with this dish.
• Q Should I use natural release for better flavor?
  A Natural release helps blend flavors slow and smooth, but it’s optional depending on your timing.
• Q Can I prep this night before?
  A For sure, just cook everything, cool, then keep refrigerated overnight. Quick reheat in mornin and you’re good.

Breakfast Fried Rice Pressure Cooker Recipe

Our easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It's bursting with flavor and ready in just 30 minutes using your pressure cooker or skillet!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Mexican

Calories: 479

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 5 oz Canadian bacon chopped into pieces
• 0.5 lb pork sausage crumbled, Jimmy Dean recommended
• 4-5 tablespoons butter divided
• 5 large eggs beaten
• 0.5 bell pepper diced
• 2 medium carrots peeled and diced
• 1 small white onion diced
• ⅓ cup frozen peas
• 4 cloves garlic minced
• 5 cups cooked and chilled rice preferably short-grain white rice
• 3 green onions thinly sliced
• 4-5 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• salt and freshly ground black pepper to taste

Equipment

• 1 Skillet non-stick or cast iron

Method

 

Instructions

1. Cook pork sausage over medium heat, crumbling until browned. Remove from pan.
2. Add Canadian bacon to skillet. Cook for 2-3 minutes until lightly browned. Remove from pan.
3. Add 2 tablespoon butter to skillet and sauté onion, carrots, and bell pepper about 5-6 minutes until tender.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Move veggies to side, add another tablespoon butter, add beaten eggs and scramble until just set. Mix with veggies.
6. Return sausage, bacon, and peas to skillet. Stir to combine.
7. Add remaining butter and stir in rice. Stir-fry until rice is hot and slightly crispy.
8. Season with salt, pepper, soy sauce, sesame oil, and green onions. Serve warm.

Notes

Make ahead tips: prep meats and chop veggies ahead of time. For gluten-free version, use gluten-free soy sauce.