Breakfast Fried Rice

School Breakfast Fried Rice

Kick off the school day the rice way with our K-12 Breakfast Fried Rice. This recipe stars U.S.-grown brown rice and is sure to be a new student-favorite dish!

This recipe was developed by Catherine Easton and was the third-place winner of the K-12 Rice & Shine recipe contest.

  • Servings
    50
  • Serving Size
    4oz

Ingredients

  • 1 gal of brown rice  
  • 2 gal of Water  
  • 2 cups chopped precooked bacon  
  • 2 cups of liquid eggs  
  • 2 Tbsp salt-free garlic and herb seasoning 
  • Hot sauce to taste   
  • Chopped green onion to garnish  
  • Olive oil to season tilt skillet as needed
 

Directions

  • Spray full size hotel pan with pan release, stir rice and water in pan and bake at 350 degrees covered with foil for an hour. Stir, then bake for another 15 minutes or until all water is cooked off.   
  • Turn tilt skillet of flat top griddle to 300 degrees, season with olive oil to avoid sticking, Place rice on skillet/griddle once it has reached temperature. 
  • Season rice with the garlic and herb seasoning, stirring to combine. 
  • Add bacon, stirring to combine. Add egg, chopping and stirring to combine with rice mixture. Once egg has cooked and rice is warmed through add hot sauce, stirring again to combine. 
  • Scoop 4 oz portions into bowls adding chopped green onion on top to garnish. Serve with hot sauce on the side and soy sauce if so desired.