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Rachael shares her quick and easy sausage, bacon and egg fried rice that she serves for breakfast, lunch and dinner! Any leftovers are great reheated the next day, especially when served with a fried egg on top.
Pro Tip from Rach: If you want to quick-cool rice rather than use cold leftover rice, prepare the rice in broth or water according to the package directions, then spread it on a parchment-lined tray. Cool for five minutes and place in the freezer for ten more minutes. Loosen the grains of rice by tossing them with your fingertips.
For more popular BLD recipes from Rach, check out her Flatbread Pizzas and Steak and Hash Brown Eggs with Broiled Tomatoes.
Whisk up eggs and white pepper.
Heat a small nonstick skillet over medium-high heat and add about a tablespoon of oil and half the eggs and cover pan. When eggs are browned a bit, flip, cook 30 seconds more, then roll the thin omelet onto the counter to cool. Repeat.
Heat a large nonstick skillet over medium heat with about a tablespoon of oil, render bacon until almost crisp and move to sides of pan. Raise heat, brown the sausage and remove with bacon to a plate, reserving fat. Add cold rice, brown and crisp. Add the soy sauces and Shaoxing, move the rice to the outer sides of pan, then to the center, add ginger, garlic and leeks or scallions and stir for 2 minutes. Thinly slice the rolled omelets and add them to pan along with the bacon and sausage. Combine all ingredients and serve. Pass crispy chili oil at table.