Easy Stovetop Breakfast Fried Rice

aka The Morning After Rice Bowl

I started making breakfast fried rice totally by accident. I had a container of leftover jasmine rice from takeout the night before, exactly two eggs in the fridge, and half a bell pepper that was one day away from giving up on life. Fifteen minutes later I was sitting cross-legged on my kitchen floor (my table was covered in art supplies — long story) eating one of the best breakfasts I’d ever made. Now it’s my go-to whenever I have day-old rice, and honestly, I sometimes cook extra rice at dinner just so I can make this in the morning. It’s savory, it’s satisfying, and it wakes you up way better than a sad bowl of cereal ever could.

Ingredients

• 3 cups cooked jasmine rice, chilled (day-old rice works best)
• 3 large pasture-raised eggs
• 2 tablespoons avocado oil, divided
• 1 tablespoon toasted sesame oil
• 2 tablespoons coconut aminos
• 1 medium red bell pepper, diced small
• 3 green onions, thinly sliced (white and green parts separated)
• 1 cup frozen peas, thawed
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Sesame seeds, for garnish
• Sriracha or chili flakes, for serving (optional)

Instructions

1. Scramble the eggs: Crack the eggs into a small bowl and whisk with a pinch of salt. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Pour in the eggs and scramble until just set but still soft, about 1-2 minutes. Transfer to a plate and set aside — you’ll add them back at the end.
2. Sauté the aromatics: In the same skillet, add the remaining tablespoon of avocado oil. Toss in the white parts of the green onions, garlic, and ginger. Stir-fry for 30 seconds until incredibly fragrant — your kitchen is about to smell amazing.
3. Cook the vegetables: Add the diced bell pepper and thawed peas. Cook for 2-3 minutes, stirring frequently, until the bell pepper is tender-crisp and the peas are heated through. You want a little bite left in the veggies.
4. Fry the rice: Add the cold rice to the skillet, breaking up any clumps with your spatula. Spread it out in an even layer and let it sit without stirring for about 1 minute — this is what gives you those slightly crispy, golden bits. Then toss and repeat. Cook for 3-4 minutes total, stirring every minute or so.
5. Season and combine: Drizzle the coconut aminos and sesame oil over the rice. Toss everything together until evenly coated. Add the scrambled eggs back in, gently breaking them into bite-sized pieces as you fold them through the rice.
6. Finish and serve: Season with salt and pepper to taste. Divide among bowls and top with the green parts of the green onions, a sprinkle of sesame seeds, and a drizzle of sriracha if you like a little heat.

Tips

• Day-old rice is key. Freshly cooked rice is too moist and will steam instead of fry. If you’re in a pinch, spread hot rice on a baking sheet and refrigerate uncovered for 30 minutes.
• High heat matters. Keep your skillet nice and hot so the rice gets those toasty, slightly crispy edges instead of turning mushy.
• Customize your veggies. Swap in whatever you have — mushrooms, zucchini, shredded carrots, baby spinach, or corn all work beautifully.
• Make it heartier by topping with sliced avocado or a drizzle of chili crisp for extra flavor and healthy fats.
• Meal prep friendly: Cook a big batch of rice on Sunday night specifically for morning fried rice all week.