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Breakfast Fried Rice

Delicious in the morning, noon, or night!

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Laura Doerr


  • 12 oz ground pork breakfast sausage
  • 1/2 small red onion chopped
  • 2 cloves garlic minced
  • 1 tbsp sesame oil
  • 2 cups curly leaf kale stems removed and chopped
  • 3 cup U.S. grown long grain white rice cooked
  • 1/2 cup low sodium soy sauce
  • 1/2 cup peas fresh or frozen
  • 4 eggs scrambled
  • 3 scallions sliced, divided
  • 1/2 tsp red pepper flakes optional for heat
  • Fresh cracked black pepper to taste
  • Salt to taste
  • Toasted sesame seeds for garnish

For the yum yum sauce

  • 1/2 cup mayonnaise
  • 1 tbsp ketchup
  • 1 tsp sugar
  • 1/2 tsp paprika
  • 1 tsp rice vinegar
  • 1 tsp garlic powder
  • 1/2 tsp sriracha adjust for spice level


  1. Add pork sausage, red onions, and garlic to a large skillet or wok over medium-high heat. Cook until pork is browned, breaking up with a wooden spoon, about 7-8 minutes. If the pork fat does not provide enough moisture add a drizzle of oil. Stir in sesame oil and kale. Cook for 1-2 minutes or until the kale is wilted.

  2. Stir in cooked U.S. grown long grain white rice and soy sauce, with your heat still at medium-high, cook for about 5 minutes. Some of the sausage and rice will begin to get crispy edges. Stir in peas, scrambled eggs, and half of the sliced scallions. Stir in red pepper flakes if desired for spice, and fresh cracked black pepper. If soy sauce does not provide desired level of sodium, add salt to taste.

  3. Divide breakfast fried rice into serving bowls and garnish with toasted sesame seeds, remaining scallions, and a drizzle of yum yum sauce.

For the yum yum sauce

  1. In a small mixing bowl, whisk together all yum yum sauce ingredients until well combined.

Recipe Notes

You could sub out the pork sausage for thick pork belly or bacon. If you're a runny yolk person, an over easy fried egg would be awesome on top too.