If you’ve got leftover rice, this is the breakfast for you. It’s cozy, quick, and hits every craving—savory, salty, a little bit garlicky, and packed with sausage and fluffy scrambled eggs. It comes together fast in one pan, and it fills you up without weighing you down.
Why I Love This Recipe
This recipe started when I had extra rice from dinner and no plan for breakfast. I tossed it in a skillet with some breakfast sausage and eggs—and boom, it became a favorite. It’s comforting, filling, and packed with flavor.
- It’s done in 20 minutes
- Great way to use leftovers
- All in one pan = easy cleanup
- Works with lots of mix-ins (veggies, bacon, etc.)
- Tastes amazing hot or cold
What You’ll Need
- 2 cups cooked white rice (cold, day-old is best)
- 4 large eggs
- 4 breakfast sausage links (sliced)
- ½ cup diced onion
- ½ cup diced red bell pepper
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil (like vegetable or avocado)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Pro Tips
- Use cold rice—it fries better and doesn’t clump
- Pre-chop everything before you start cooking; it goes fast
- Cook sausage first to get crispy edges and flavor the pan
- Don’t overcook the eggs—scramble them soft, then mix at the end
- You can use leftover takeout rice—it works great
Tools Required
- Large nonstick skillet
- Wooden spoon or spatula
- Knife
- Cutting board
- Mixing bowls
- Measuring spoons
Substitutions and Variations
- Swap sausage for bacon, ham, or plant-based sausage
- Add frozen peas, corn, or spinach for more veggies
- Use tamari instead of soy sauce for gluten-free
- Add a splash of sriracha for heat
- Top with shredded cheese if you like it cheesy
Make Ahead Tips
- Chop veggies and sausage the night before
- Scramble eggs and keep them separate (undercook slightly)
- Use leftover rice from dinner
Cooking Instructions
Step 1: Cook the Sausage
Heat 1 tablespoon neutral oil in a large nonstick skillet over medium heat. Add 4 sliced breakfast sausage links. Cook until browned on both sides, about 5–6 minutes. Remove from pan and set aside.
Step 2: Sauté the Veggies
In the same skillet, add ½ cup diced onion, ½ cup diced red bell pepper, and 2 cloves garlic, minced. Sauté for 3–4 minutes until soft and fragrant.
Step 3: Scramble the Eggs
Push the veggies to the side. Crack in 4 large eggs directly into the pan. Scramble gently until just set, about 2 minutes. Season lightly with salt and pepper.
Step 4: Add the Rice
Add 2 cups cold cooked white rice to the skillet. Stir to combine with eggs and veggies. Break up any clumps with your spoon.
Step 5: Season and Add Sausage Back
Pour in 2 tablespoons soy sauce, 1 tablespoon sesame oil, and an optional ½ teaspoon ground black pepper for a little kick. You can also add a splash of fish sauce (about ½ teaspoon) or a pinch of sugar to deepen the flavor if you like.
Return the browned sausage slices to the pan. Stir everything together really well so the rice gets evenly coated and slightly caramelized.
Let it cook for 3–4 minutes, stirring occasionally, until the rice is hot, slightly crisp in spots, and full of rich, savory flavor.
Step 6: Finish and Serve
Turn off heat. Sprinkle 2 sliced green onions over the top. Serve warm in a bowl.
Leftovers and Storage
- Store in an airtight container for up to 3 days
- Reheat in microwave or skillet with a splash of water
- Great cold straight from the fridge, too
Servings and Cook Time
Serves: 2–3 people
Cook Time: 20 minutes
Macros (Per Serving – Based on 3 Servings)
- Calories: ~420
- Protein: 20g
- Carbs: 38g
- Fat: 22g
- Fiber: 2g
- Sugar: 3g
Why This Recipe Works (Quick Science)
Cold rice fries better than fresh—it’s dried out just enough so it doesn’t turn mushy in the pan. Scrambling the eggs separately keeps them soft and fluffy instead of rubbery. Cooking sausage first lets the fat flavor the pan, which brings everything together.
Common Mistakes
- Using warm rice—it’ll get sticky and clump up
- Not cooking sausage long enough—get it browned!
- Overcooking the eggs—they’ll get rubbery
- Skipping the sesame oil—it adds so much flavor
What to Serve With
- Sliced avocado with a pinch of salt
- A quick cucumber salad
- Toast or an English muffin on the side
- Fresh fruit or orange juice
FAQ
Can I use brown rice?
Yes! It works great. It’s a bit nuttier and adds fiber.
Can I freeze this?
Yes, but the eggs might get a little rubbery when thawed. Freeze in single portions for best results.
Can I make it vegetarian?
Absolutely—use veggie sausage or just go heavy on the veggies.
Final Thoughts
This breakfast fried rice is my go-to for lazy mornings or when the fridge is running low. It’s quick, hearty, and so satisfying. Try it once, and it’ll be in your regular breakfast rotation. Let me know how it turned out for you in the comments, or ask me anything you need help with!